Vocab
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| meal on one plate and brought directly to table by server | American service
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| dress hygiene and behavior | appearance
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| server in training | apprentice
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| use for clear soups and broths...rounded head | bouillon spoon
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| plate for spilt jams and condiments | bread and butter plate
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| assist with cleaning and resetting | busers
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| used for soft food items | butter knife
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| 3 tines | cake fork
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| server area of 15-25 people assists waiter | captain
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| plates not directly touching food | chargers
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| dinnerware | china
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| smaller than soup and sauce spoons | coffee spoon
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| surveys completed by customers noting satisfaction of service | comment cards
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| attracts customer from one place to another | competetive advantage
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| creates strong 1st impression | customer interaction
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| broader tine that cuts througn cake like a knife | dessert fork
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| used for main course vegetables and pasta | dinner fork
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| used for all entrees and main courses | dinner knife
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| 10-12 in long across | dinner plate
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| includes mugs and cups | drinking glasses
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| family style dining | English service
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| smaller than a coffee spoon | espresso spoon
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| simplest and least expensive | family style dining
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| small bowl filled with water and a citrus slice to cleans hands | finger bowl
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| impression made withing seconds of meeting a person | first impression
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| used for eating fish | fish fork and knife
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| person in charge of operation during particular shift | floor manager
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| consist of customers that meet as a group to talk about improvements | focus groups
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| assist with bringing food from kitchen to table | food runners
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| elegant and expensive | French service
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| 1-2 years of experience and works with captain | front waiter
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| jagged edges | grapefruit spoon
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| special lip or spout to prevent spillage | gravy boat
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| provides 1st impression | greeter
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| tableside cart in French service | gueridon
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| responsible for service in particular area | headwaiter
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| interaction between guest and host | hospitality
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| responsible for management of service | maitre d'hotel
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| shallow bowl for relishes and dipping sauces | monkey dish
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| made from thick glass or ceramic | mugs
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| hired to visit and report on experiences and impressions | mystery shoppers
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| do it yourself service | quick service
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| warming unit | rechaud
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| most formal food service...all food is made in kitchen | Russian Service
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| used for delicate food | salad fork
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| plate for delicate foods | salad plate
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| for sauces | sauce spoon
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| work behavior and actions of restaurant and its employees | service
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| napkins silverware cups saucers menus | service station
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| serve food | serving utensils
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| crack lobsters and crabs | shell crackers
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| small thin forks | snail forks
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| plate with indentations | snail plate
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| specialized utensil for holding shell to prevent slippage | snail tongs
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| no flat edge and often has a lid | soup bowl
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| flat around edge with dip in middle | soup plate
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| large with oval head | soup spoon
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| sharp serrated blade | steak knife
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| recommended additional or different items. key to successful retail | suggestive selling
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| long handle | sundae spoon
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| open ended questions | surveys
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| american french english and russian | traditional service
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| large covered bowl for soup | tureen
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| large decorative plate | underliner plate
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