I’ve worked in a number of restaurants, bars and pubs both in the UK and Canada and enjoy that hospitality has its own lingo. Some terms are used universally, some are used in specific styles of restaurant and there are differences in different countries. I have grouped together terminology that is predominantly used by Front of house staff as kitchen terminology probably deserves its own page! I haven’t included the brilliant traditional American diner slang as this is a specialty unto itself. I hope its useful for people getting into the business and maybe baffled by some of the terms heard around the restaurant.
86 – Something has run out and is not available to order. e.g. ‘Tarte Tatin is 86’ed’
À la carte – Menu where individual courses can be ordered freely. q.v. Set menu
All day – Usually used in the kitchen referring to how many of something is available to be ordered. e.g. ‘I’ve got 8 T-bone steaks all day’
Alongside – Usually accompanied by ‘on your right/left’. A warning to someone when approaching their side, usually holding plates/tray of drinks to make sure they don’t step into you.
Amuse (Bouche) – Pronounced ‘amooz’. Literally ‘amuse the mouth’. A small bite specially made for a customer that is off-menu. Usually offered by the restaurant as a favour to a VIP or for a special occasion.
Auction – When you come to at a table with food or drinks and don’t know who has what and have to ask, customers usually raise a hand like in an auction. e.g. ‘Who’s having the beef ? Who’s having the chicken?’
Away – Used as a term to make and serve drinks/food ASAP when they have been held. Courses are usually held waiting for the tables to be cleared of the previous course. Drinks can be held for a particular course to be served, especially when part of a pairing. e.g. ‘Drinks away on Table 60’
Backed up – When you have a lot of orders waiting to be prepared or made. Usually indicated by a crowded rail jam-packed full of order tickets
Back of house / BOH – Broadly speaking refers to the kitchen and its staff.
Backs – Called out in warning when you are behind someone, especially if you or they are carrying a tray or plates. If you hear this don’t step backwards or you can move forward slightly out of the way! q.v. behind
Banquette – An upholstered bench seat against a wall with a table in front, and chairs on the opposite side. Sometimes shortened to ‘bank’
Bar Service – Usually refers to a bar or pub where drinks and sometimes food has to be ordered at the bar with a bartender rather than via a server at the table. q.v. Table service
Barback – Someone who works at the bar but usually not making the drinks, although they can when asked. They are usually washing/polishing glassware, prepping garnishes, keeping fridges stocked, replenishing ice, washing cocktail tools. Often bussing tables to get glassware back to the bar or glasswasher
Behind – Called out in warning when you are behind someone, especially if you or they are carrying a tray or plates. q.v ‘Backs‘
Bevnap – Beverage napkin. A small black or white paper napkin used to serve drinks on or for general use at the bar. Also known as a ‘cocktail napkin‘
Bill – Usually in the UK rather than North America. An itemised run down on paper of what you ordered, their cost, service charges and total. This is what you pay for your meal and drinks. Ask for it to show you’re done and ready to leave! q.v Check/Cheque.
Bill-fold – (or Bill-folder) A leather, plastic or cardboard holder for the bill or check to go in when presented to a customer or dropped at a table.
Blocking Sheet – A list of all the reservations and times/tables allocated and for how long. Also known as a Reservation Sheet.
Booth – A partially enclosed seating area for diners, usually on three sides or else in a corner known as a ‘corner booth’
Briefing – A quick meeting before a service to let staff know relevant information. Usual information would be 86s, number of covers, dietries, VIPs, customer flow as well as specials, new menu items or any drinks/food to push.
Brigade – The kitchen team
Booking system – The computer program or application used to take bookings/reservations, keep guest notes and allocate tables.
Burn the ice / Burn the well – To pour hot water over the ice in the ice-well behind the bar. This is usually done if there is a chance of contamination of the ice with broken glass or food/drink.
Bus – To carry something to a table or more often, to clear and carry plates/glasses from a table back to the dish pit
Bus-pan – A plastic rectangular tub for carrying dirty glasses/plates to the kitchen or dish-pit.
Busser – A person who busses. i.e. runs food/drinks and clears tables, but doesn’t take orders from guests. Rather archaically still called bus-boy by some restaurants. q.v. food runner; commis waiter
Butler service – 1. A form of service where food is taken to the table and the customers’ side in serving dishes and the customer then serves themselves with serving spoons. Very rare these days, but still seen with dining in private homes.
2. Sometimes refers to servers walking around with trays of canapés at a reception.
Call – Used to indicate that a dish or drinks need to be made or served after being held. e.g. ‘Call wine for table 32, mains are being served’
Campers – Customers who have effectively finished their meal and drinks, sometimes have even paid their bill and are sat chatting and not ordering, sipping free tap water.
Captain or Waiter Captain – Used in the USA as a type of Head Waiter or Chef de rang. Oversees service for a particular section or the whole floor if in a smaller restaurant.
Carafe – A small, open glass container to serve wine from. Usually half bottle (375ml) or 500ml in size. Generally used to serve a portion to share of the by-the-glass wine selection.
Cash-out – Term used to indicate a table have paid their bill/check. e.g. ‘I cashed out table 20 just now’
Cash-up – Totting up of the days takings. Includes physical cash and card payments, making sure actual money taken matches money billed.
Casual dining – A form of dining or restaurant that has simpler food and settings. Usually food will come out quickly and service will be less formal. Prices are generally more affordable. q.v. Fine dining
Chef de rang – A French term for a Head Waiter that is charge of a section. In the US often known as a Captain
Check-back – A quick return to a table that has recently been served their meal. Checking that everything is as it should be and an opportunity for guests to ask any questions or mention any issues with the meal.
Check (cheque) – 1. Predominantly North America. An itemised run down on paper of what you ordered, their cost, service charges and total. This is what you pay for your meal and drinks. Ask for it to show you’re done and ready to leave! q.v Bill.
2. Another word for an order ticket or chit. The piece of paper that contains the drink or food ordered. Usually heard in the UK.
Chef’s Table – A table very close to the kitchen where the guests can watch the chef and kitchen brigade at work
Chit – The piece of paper that contains the drink or food ordered. Can be hand written or printed from the POS. Usually ordered at a station or terminal. The orders are then printed at the relevant station, i.e. food goes to the kitchen, drinks to the bar. Mostly North American. q.v. ticket, check.
Cloche – In the front of house it refers to a metal dome that can be placed on a customers meal to keep it warm when they are away from the table.
Cocktail napkin – A small black or white paper napkin used to serve drinks on or for general use at the bar. Also known as a ‘Bevnap‘
Commis (Waiter) – Commis is a French word for ‘clerk’ or ‘assistant’ and it is used widely in restaurants as a general term. Frequently for the ‘commis chefs’ who work under the Head chef and sous chef(s). For front of house it refers to junior members of the team who don’t take orders from customers but bus or run food from the pass to the table, as well as help clear tables. They also hold the trays of dishes when a restaurant uses tray service. They may well have other duties like polishing cutlery or folding napkins. q.v food runner; busser
Commis Somm – A junior or assistant sommelier. Their job is to support the sommeliers, and may well prepare wine, retrieve wine from a cellar, decant or pour the by the glass wines amongst other duties. Usually on their way to being a sommelier or taking sommelier certification or other wine qualification. Usually found in larger fine-dining restaurants.
Comp – To give something for free, from ‘complimentary’. e.g. ‘Comp the wine on table 30’
Complete – 1. Often used when waiting for a table to be fully seated after guests arrive at different times for the same booking. e.g. ‘Is table 12 complete yet?‘
2. Also used as a term to make sure an order is finished and ready for service. e.g. ‘Is this ticket for table 41 complete?’
Corner – Called out in warning when walking around a blind corner, especially high traffic area where servers are carrying trays of drinks and plates of food.
Covers – Number of customers. e.g. ‘We have 80 covers booked for tonight’ this means that there will be a total of 80 people dining unless there are any walk-ins.
Crockery – Plates, dishes and bowls etc. q.v Flatware
Cut – When your shift is ended before your scheduled time. Usually because business is slow and not as many staff are needed and you get sent home.
Cutlery – Knives, forks and spoons q.v. Silverware
Cutlery roll – Or roll-up. A simple way of rolling up a knife and fork in a paper or linen napkin. Usually used in casual dining.
Dead (plate) – A plate of food that’s been sitting on the pass so long it cannot be served. Also a drink served with ice or chilled that’s been sitting on the service bar too long that it’s warmed up or the ice has melted and diluted the drink too much.
Decant – Pouring a whole bottle of wine (usually red) into a decanter for serving at a table. Generally to allow the wine to breathe, open up and soften tannins, or else to separate from sediment often found in older red wines.
Deuce – A 2-top, a table of two.
Dietaries – Dietary requirements and/or allergies for any customer. e.g. ‘Are there any dietaries on table 2?’
Dine & dash – Diners/customers who eat and walk out without paying.
Dish-pit or Dish-wash– The sinks and area where pot and dishwashing are done. q.v. Pot-wash
Double – Two shifts back to back in one day. Usually working a lunch and dinner service.
Double-seating – When 2 tables (or potentially more – triple-seating etc.) are seated at the same time in one section. This means a tough time for the server to get them served quickly. Generally servers will discourage the host/hostess from doing this!
Drop – Take something to a table. e.g. drop the bill on table 14.
Drowning – When you are well and truly In the weeds, and overwhelmed by customers and orders and can’t get ahead. qv. Going down
Dry ice – An ice bucket that is filled with ice and no water, so that wines are not submerged and over-chilled. q.v. Wet ice
Dupe – Duplicate order ticket or chit. Some printers or pads have carbon copies so they can be used in two separate stations.
Dying – When a dish or sometimes drink served with ice has waited too long on the pass or service bar and is degrading. Food gets cold and ice melts into the drink. Eventually they will be dead if not served
English service – The serving of food at the table from serving dishes by a waiter/server. Also known as Silver service when served from silver serving platters. Can occasionally mean the head of a table serving food and diners passing it down to the appropriate person. This second meaning is not used in hospitality.
En suite – Next. e.g. ‘Finish pouring the wines for table 12 and I’ll have the beer for 14 en suite’
Event sheet – A document containing all the relevant information for a special or larger event booked at the restaurant or in a PDR. q.v Function sheet.
Expo – Expeditor. The person who checks and does final assembly for a dish at the pass and give the OK for it to be run to a table. Also can read out orders as they arrive. Often the sous chef or the Head Chef.
F & B – Food and Beverage. Used as a shortened term. Often in conjunction with another term. eg. F & B Manager.
Family meal – A staff meal for all the staff at a restaurant. Usually made by a junior chef and served before service commences. Also simply known as a ‘Staff meal/dinner’
Family style – A way of serving in some casual dining restaurants, mostly in North America where serving dishes are put in the middle of a table and diners help themselves.
FIFO – Pronounced ‘fee-fo’. Acronym for ‘First In, First Out’. Refers to stock rotation of any perishable goods including food, beer, mixers etc. Guided by ‘Use-by’ or ‘Best before’ dates (or ‘Brewed-on’ for some beers in the US). i.e. The products that were purchased first need to be sold first to ensure no product sits in fridge or shelves going ‘off’, loosing freshness or quality.
In the US sometimes can mean ‘full hands in, full hands out‘ akin to Hands in, hands out
Final order/ticket/check – The last food order of a service is taken and/or put through the POS. The end is in sight! q.v. Last ticket etc.
Fine Dining – A style of restaurant that has high levels of service, cuisine and wine list. Tables are often covered with white table linen. Usually very expensive and serves complex food.
Fire – Start cooking a certain dish, usually used in the kitchen or on a POS. Can also be used for drinks in the same way as ‘away’ . Often as a message sent via POS by a server when a customer has finished one course (appetisers for example) and the next course is due to be made, or simply called out by the Head Chef in a kitchen. e.g. ‘Fire mains on table 16’
First-in – First customers waking through the door of a particular service. Usually discretely called out to the FOH team to stop everyone chatting and drinking their coffee on the floor.
Flatware – North American term for plates and dishes etc. Can sometimes include cutlery. q.v. Crockery
Flip – To describe a table that has two or more seatings in a single service. The table will need to be cleared, cleaned and re-set for the next customers. e.g. ‘Table 20 needs to be flipped at for 8.30’ q.v relay; turn
Floor – Literally the restaurant where all the tables are, the Front of House e.g. ‘We have a total of 10 staff on the floor tonight’
Flow – The rate at which guests are due to arrive. Also ‘Customer flow‘ i.e. 12 at 6.30, 14 at 7.00, 18 at 7.30, 16 at 8.00. etc. Sometimes most reservations can all come within half an hour of each other. this would be a bad flow and could cause issues.
Food Runner – Takes food from the pass to the table, but doesn’t take orders from guests. Effectively the same as a busser or commis waiter.
Front of House/FOH – A term which refers to the room and staff who face and/or serve the customer and are not based in the kitchen. Includes the Bar staff, wine team, servers and managers.
Function sheet – A document containing all the relevant information for a function, often a meal in the PDR such as dietaries, pre-ordered wine, guest list, special menu etc. Also known as an Event sheet
Gratuity/Grat – An optional service charge or tip
Going down – Also ‘Going down hard‘. the term when you’re well and truly in the weeds and backed-up and are way behind on processing and taking orders. The restaurant or department (kitchen/bar etc.) is behind and can’t keep up with the orders coming in. q.v. In the weeds, Drowning
Gueridon – A trolly where food or wine is served from table-side.
Guest – Hospitality term for a customer.
Guest notes – Many top restaurants keep notes on their guests so they can better serve them next time. Usually noted are if they are a regular, table preferences, wine spend if high, complaints made in the past and dietary requirements amongst many things.
Gum check – The worst bit of side work. Turning over tables and chairs to clean off any gum that’s been stuck underneath.
Hands – Called out when help is needed to run food or clear a table.
Hands in, hands out – A motto that refers to making sure when you are on your way somewhere (kitchen, dish-wash, bar etc.) if there something you can take with you or return then do it. Walking empty handed when there are glasses, dirty dishes etc. that could be taken with you is a big no-no!
Hand-over – A quick briefing when finishing your shift mid-service and you hand off to another server who’ll look after your section.
Head Sommelier – Person in charge of wine for the restaurant. Usually qualified externally and experienced in the wine trade as well as hospitality. Oversees the wine team and often includes all bar staff in their remit. An Assistant Head Sommelier would be their second-in-command.
Head Waiter/Waitress – Lead server on the floor. Some large restaurants have more than one who would be in charge of a large section. Sometimes called ‘waiter captain‘ in the US.
Heard – Usually called out in the kitchen when an order is shouted out or vocalised, as an acknowledgement that it’s been heard and understood.
Held – Meals and drinks are often held or ‘on hold’ so they are served at the right point during the evening. Commonly wine that is part of a pairing is held until the relevant course is served.
Host/Hostess – This is the name of the person who greets customers at the door, checks their reservation or allocates tables to walk-ins. Sometimes known as reception.
Hump – The toughest, busiest part of a service.
Ice bucket – A bucket designed to be filled with ice or ice and water to chill wines or other chilled beverages.
In the weeds – (Sometimes ‘In the shit’) A term to describe a situation where the staff of a restaurant cannot keep up with the orders or demands of the customers in reasonable time and is extremely Backed-up. Can refer to both Front and Back of House. Not a good place to be in. q.v. Going down
Last call – Last chance to order drinks. Often due to liscencing restrictions. Usually used in North America. q.v. Last orders
Last order/ticket/check – Another term used for Final order etc.. The last food order of the service.
Last orders – Last chance to order drinks. Mainly UK term. q.v. Last Call
Last-in – The last reservation/table has come in on a particular service and been seated
Linens – Collective term for all the table cloths and napkins that are used in the restaurant. They get sent to a laundry every night.
KP – Kitchen Porter – A role within the kitchen. Usually does the washing up and other cleaning.
Maitre D’ – This is the person in charge of the floor of a restaurant. Sometimes referred to a restaurant manager or floor manager. Oversees all aspects of service and customer care.
Mise en place – A term used to mean everything in the correct place for service. Often shortened to ‘mise’. For the front of house this is usually the table setting. It can also refer to the bar set up of cocktail mixers and tools, fruit for garnish and knives etc. Sommelier stations also will have mise en place, with corkscrews, cork extractors, service linen, spittoons and a candle etc. A term also used widely in the kitchen.
Mods – Modifications. These are customer requested changes to an order. e.g. ‘Can I have the sauce on the side and no mushrooms?’ These changes get written on the ticket or entered into the POS when the order is made or sometimes communicated verbally to the kitchen.
No show – A customer who has made a reservation, hasn’t turned up for their booking and has failed to call and cancel. The enemy of all restaurants!
Off-site – Not at the restaurant. Usually refers to restaurants providing catering services with a mobile kitchen and service staff to cater private events. Known as Off-site catering
On Deck – An order that is in line to be made. The ticket will be on the rail and will be prepared/poured imminently. e.g. ‘I need the drinks for table 24!’ – ‘Yup it’s on deck’
On the fly – To request an order immediately, often jumping the queue of order tickets. Usually asked if something is very urgent, often when something has been forgotten to be ordered.
On the rail – Used to explain where an order ticket is. e.g. ‘Have you got the wine order for Table 4?’ – ‘Yes, got it on the rail‘
Out – With a number in front of the word, it refers to minutes until something is ready. e.g. ‘5 out for mains on 33’ means 5 minutes until the main course is ready for service.
Pairing – A drink, usually wine that has be chosen by a sommelier to be drunk with a particular course. The wine will compliment the food in this case. Sometimes pre-chosen as part of a tasting menu.
Party – A group of customers for a single table. eg. ‘Party of 6 have arrived for table 12’
Pass – The pass is the area that sits between the kitchen and the floor. It is a large shelf where plates are finished/checked by the expo and are then taken by either a commis waiter or a server to the table.
PDR– Private Dining Room – A room or sectioned-off area which can be reserved or hired for a private meal or function for a group.
Petit-fours – Small sweet treat, usually bite-sized and served for free at the end of a meal.
Pipe and Drape – Literally tubes on stands that hold large black drapes to temporarily divide off areas at an event. Also a slang term for the off-site event catering industry.
(To) Plate – To put all the food on a plate ready for service. e.g I’m plating up the order for table 6 now’
POS – Point of Sale. The electronic touch-screen ordering system. q.v. terminal
Pot-wash – Station where dishes and kitchen pots etc. are cleaned q.v. Dish-pit
Prix fixe menu – A fixed price menu of a number of courses that usually can’t be mixed with other menu items.
Push – 1. To actively try to sell something. e.g. ‘Can everyone push the fish dish tonight’
2. To work hard and focus over a particularly busy period. e.g. ‘Let’s really push for the next hour and we’ll be over the hump‘.
Put a rush on it – asked when something is needed quickly.
Rail – The metal clip that holds order tickets in the kitchen and bar etc.
Relay – A term used when table is being turned for a second or third seating in a single service. e.g.’There’s a relay on Table 12 at 8pm’ qv. turn; flip
Reservation sheet – A list of the reservations, times and tables etc. for a given service. q.v. Blocking sheet
Reset – As in to reset a table. To lay cutlery and glassware on a table during a service when turning a table between reservations.
Reso – (pronounced ‘rezzo‘) Short for ‘reservation’.
Roll-up – A cutlery roll. Cutlery rolled up in a paper or linen napkin.
Run – To carry an item to a table. eg. ‘Can you run those drinks to table 15?’
Scripting – The act of describing a meal or the specials table side.
Seating/seated – Refers to a table being seated with guests. e.g. ‘There’s a seating on table 51 in 10 mins’ or ‘Have you seated table 12 yet?’
Section – An area of the restaurant where certain staff are allocated to serve. Each server may have their own section to work in.
Server – Modern, un-gendered term for a waiter or waitress
Service – Usually refers to the period of time that covers a meal with all the seatings in the restaurant. e.g. lunch service or dinner service. 2. Called out when a dish or drinks order is ready to be run to a table
Service bar – A bar where drinks are prepared, mixed and poured but is not open for customers to drink at or order anything.
Service charge – A formal way of charging a customer a gratuity or tip. Some restaurants add this to the bill as a preset percentage which the customer can choose not to pay. Sometimes compulsory for large group bookings.
Service linen – The cloth napkin that is used by servers or sommeliers to hold and wipe wine bottles or holding plates amongst other jobs.
Set Menu – A menu that is fixed and guests cannot choose different options.
Setting – The cutlery, napkin and glassware set on a table ready for a guest to sit down for their meal.
Shift – The period worked which covers prepping and clearing up time before and after service, unless you are cut
Shitty ice – Ice used for drinks and cocktails that has started to melt and looks bad in drinks as well as diluting cocktails too much.
Side work – (AKA side duties) Extra work that is required and done when staff aren’t busy with urgent tasks. Examples might be doing cutlery rolls, folding linens or the dreaded gum check
Silver service – Serving food from a silver serving dish by the table at the guest’s side. q.v. English service
Silverware – North American term for cutlery.
Slammed – Extremely busy with many guests. e.g. ‘We were slammed last night, I’m totally exhausted today’
Sommelier – A person with professional wine knowledge. Serves and recommends wine and pairings to the guests. q.v. wine team
Specials – Meals or sometimes drinks that aren’t on the regular menu and may only be available for a limited time of a day or two.
Spike – As a noun it refers to the metal spike that order tickets are speared onto when they have been made and served. As a verb it is the act of spearing the ticket on the spike. e.g. ‘Can you spike your tickets so I know they’ve been done?’
Station – For front of house this is an area with a cupboard/drawer and often a POS terminal that contains everything required for service such as napkins, cutlery, trays, bill-folds, cleaning sprays and just about anything that may be required by a server during service. A somm-station is one that is prepared for opening and decanting wine by a sommelier.
Still room – In larger fine dining restaurants a small area where teas and coffees are made and served from. They can also dispense water carafes for the tables.
Stemware – Wine glasses and other stemmed drinks glasses. Mainly North American.
Supplement (Supp) – An additional charge on a bill, usually for a dish that has an expensive ingredient when part of a set price for a number of courses. i.e. When you can pick 3 courses for a set price, but if you choose the fillet mignon there is a supplement on your bill.
Table service – Type of restaurant service where orders are taken at the customers’ table and food is delivered. Most restaurants use table service.
Tasting menu – A multi-course meal of 5 to 10 small courses showing off the skills of the chef and the kitchen, showing a variety of styles and cuisine. Offered with pairing wines or other beverages that compliment the different dishes.
Terminal – The POS screen that is usually located at a servers station where orders are put into the system.
Ticket – Or ‘order ticket’. The physical paper that orders are printed or written down on. They are either automatically printed at the relevant station, kitchen or bar or delivered by the person taking the order. also known as a chit. q.v. Check
Tip – A gratuity, usually a percentage of the bill added on for the staff, not the restaurant or its owners. q.v. Gratuity
Top – 1. Used in combination with a number referring to how many seats or guests seated at a table. e.g 2-top, 4-top etc.
2. Also refers to the actual interchangeable table-top you can put on the table legs to allow various numbers of guests. i.e. one set of legs with a ‘4-top’ on it may be upgraded to a ‘6-top’ by putting on a larger table-top.
Top-up – Servers and sommeliers keep the glass of a guest filled up at their table with wine and sometimes water from a bottle, carafe or decanter.
Tout suite – Immediately! eg. ‘I need those canapés tout suite!’
Tray service (food) – Style of service where all the dishes for a table are taken from the pass to the table on a tray, usually by a commis waiter or food runner and they are then placed in front of the customer by a server or waiter/waitress.
Tronc – A system used in the UK where all service charges are pooled and distributed via payroll. It allows the gratuities to be taxed. Many jobs advertise an annual salary, but in reality around 20 to 50% of it is paid via the tronc payments , not the restaurant itself.
Turn (Tables) – When a table has more than one seating in a single service, it needs to be cleaned and reset for the next guest. e.g. ‘we need to turn tables 10, 12, 20 and 32 tonight’ q.v. relay; flip
Turn and Burn – In casual dining when getting guests served and finished quickly to maximise sales and turnover of tables. (Mostly North American)
Up – Ready, in the context of food or sometimes drinks. e.g. ‘Foods up for table 2’ or ‘order up!’
VIP – Very Important Person. Usually noted on the reservation in the guest notes. Ideally everyone gets the best service, but VIPs may get a complimentary drink or an amuse bouche.
Vocalise – To relay an order or repeat an order verbally.
Walk-in – 1. Customers who don’t have a reservation and come in hopeful for a table with no prior warning.
2. Short for walk-in fridge or cooler, the large refrigerator used as the main chilled food storage unit.
Water a table – To pour the initial glasses of water for a table just after they sit down before any orders are taken.
Wax a table – To chat to a table of guests and make them feel welcome and special.
Wet Ice – An ice bucket filled with ice and water so that bottles can be partially or completely submerged. This is used to quickly chill wines down that are too warm or keep certain wines very well-chilled. q.v. Dry ice
Wine cooler – A walled metal or plastic container for bottles that keeps wine relatively cool with no ice that can be put on tables. Metal wine coolers can be kept in the freezer before being used for better effectiveness.
Wine fridge – A fridge specifically designed to store all wines for service. The temperature can be altered to suit sparkling wine to red wine. Some fridges have 2 or more zones so that different types/colours of wine can be stored at different temperatures in the same unit.
Wine Team – The group who buy, advise, serve and choose parings of wine for the restaurant. Led by the Head Sommelier (sometimes called a wine director but this can potentially be a role off the floor at group level if the restaurant is part of a larger company) with an Assistant Head Sommelier and possibly a few sommeliers and commis or assistant sommeliers. Other bar staff may come under the Head Sommelier’s management in smaller restaurants.