Whether you’re a food enthusiast, a language learner, or someone working in the hospitality industry, this post is perfect for you. We’ve compiled an essential list of 100+ restaurant-related vocabulary words commonly used when we dine outside or visit any restaurant.
From basic terms like ‘appetizer’ and ‘dessert’ to more specific jargon such as ‘sommelier’ and ‘al dente,’ this guide will expand your culinary lexicon. Plus, we’ve made it super easy for you by offering a downloadable PDF version.
So, let’s dive in and spice up your vocabulary with some flavorful words!
Restaurant Vocabulary
Here are some of the most useful restaurant-related vocabulary words:
- Reservation: Booking a table in advance.
- Appetizer: A small dish before the main course.
- Entree/Main Course: The primary dish of the meal.
- Dessert: Sweet course served at the end of a meal.
- Beverage: Any drink.
- Specials: Unique dishes offered on a particular day.
- Side Dish: A smaller plate served alongside the main course.
- Waitstaff: People who serve food and drinks.
- Busser: Employee who clears and cleans tables.
- Host/Hostess: A person who greets and seats guests.
- Buffet: A meal where people serve themselves.
- A la Carte: Ordering individual dishes from the menu.
- Chef’s Special: A unique dish prepared by the chef.
- Wine List: Menu of available wines.
- Bill/Check: The total cost for the meal.
- Happy Hour: This time with discounts, usually on drinks.
- Tasting Menu: A menu with small portions of several dishes.
- Ambiance: The atmosphere of the restaurant.
- Dress Code: Required attire for the restaurant.
- Sommelier: A wine expert in a restaurant.
- Barista: A person who prepares coffee.
- Takeout: Food ordered to eat elsewhere.
- Kids’ Menu: Menu is designed for children.
- Vegan Options: Dishes without animal products.
- Gluten-Free: Food without gluten.
- Allergen Info: Information about potential allergens in dishes.
- Cuisine: Style or type of cooking.
- Dining Etiquette: Proper manners while eating.
- Seating Preference: Choice of where to sit, like a booth or table.
- Table Service: Service provided at the table, as opposed to self-service.
- Course: A specific part of a meal (appetizer, main course, etc.).
- Wine Pairing: Selecting wines that complement the food.
- Dining Al Fresco: Eating outdoors.
- Chef: The professional preparing your meal.
- Shared Plates/Tapas: Small dishes intended for sharing.
- Self-Service: Serving oneself, often used in buffets.
- Tablecloth: Cloth covering the dining table.
- Napkin: Cloth or paper for wiping mouth and hands while eating.
- Cutlery: Utensils like knives, forks, and spoons.
- Wait Time: Duration before being seated or served.
- Gourmet: High-quality, often exotic or special food.
- Bistro: A small, casual dining restaurant.
- Cafeteria: A self-service restaurant.
- Fine Dining: High-end, upscale restaurant experience.
- Booth: A seating area with benches on two sides of a table.
- Counter Seating: Eating at a bar or counter.
- Feedback Form: A form for giving comments about the dining experience.
- Order: The selection of food and drinks by a customer.
- Table Number: The specific number assigned to a table in the restaurant.
- Menu: The list of food and drink options available in the restaurant.
- Daily Specials: Unique dishes or deals offered on a particular day.
- Allergen Information: Details about potential allergens in dishes.
- Service Charge: An additional service charge, often included in the bill.
- Refill: Adding more drinks to a customer’s glass.
- Chef’s Recommendation: Dishes suggested by the chef.
- Wine Pairing: Suggesting wines that complement certain dishes.
- Customer Preferences: Specific likes or dislikes of customers.
- Seating Arrangement: The layout of tables and seating in the restaurant.
- Reservation: A pre-booked arrangement for dining at the restaurant.
- Waiting List: A list of customers waiting for a table.
- Takeout Order: Food ordered to be taken away from the restaurant.
- Upselling: Encouraging customers to buy more expensive items or add-ons.
- Splitting the Bill: Dividing the total cost of the meal between customers.
- Gratuity/Tips: Extra money given by customers for good service.
- Complaint Handling: Dealing with customers’ complaints or issues.
- Table Setting: The arrangement of tableware for each diner.
- Clearing Tables: Removing dishes and utensils after customers have finished eating.
- Food Safety: Practices to ensure the food served is safe to consume.
- Hygiene Standards: Rules to maintain cleanliness and prevent contamination.
- Server Station: This area where waiters prepare for service, like getting cutlery or napkins.
List of Restaurant Vocabulary Words
Here is an A to Z List of all common vocabulary words that we use at a restaurant;
- allergy
- ambience
- appetizer
- appetizing
- aroma
- bake
- bar
- bartender
- beef
- beverage
- bill
- bistro
- bitter
- blend
- boil
- booth
- bowl
- braised
- bread
- brunch
- buffet
- butter
- cafe
- cafeteria
- cake
- capacity
- caramelize
- cashier
- chair
- charge
- check
- chef
- chicken
- chop
- cleanliness
- coffee
- cola
- condiment
- cook
- cooked
- course
- cream
- credit card
- cuisine
- cup
- cutlery
- decor
- deli
- delicatessen
- delicious
- delivery
- dessert
- dice
- dine
- diner
- dining
- dinner
- dish
- dishwasher
- dressing
- eat
- eggs
- entrée
- expiration date
- farm-to-table
- ferment
- fish
- flavor
- food
- fork
- fresh
- fries
- frozen
- fruit
- fry
- garnish
- glass
- glassware
- gluten-free
- gourmet
- grate
- gratuity
- grill
- grilled
- hamburger
- head waiter
- health code
- high tea
- host
- hostess
- hot
- hygiene
- ice
- ice cubes
- iced
- ingredients
- inspection
- ketchup
- kitchen
- knead
- knife
- lemonade
- lettuce
- lunch
- main course
- manager
- marinate
- meal
- meat
- menu
- milk
- mix
- mug
- napkin
- non-perishable
- organic
- peel
- perishable
- plate
- platter
- preservative
- recipe
- reservation
- roast
- sandwich
- sanitation
- sauce
- saucer
- sauté
- savory
- seafood
- seared
- seasoning
- seating
- server
- service
- shelf-life
- side order
- silverware
- simmer
- slice
- soda
- soup
- sour
- sous-chef
- special
- specials
- spice
- spices
- spicy
- starters
- steak
- steam
- sugar
- sweet
- table
- takeout
- taste
- tea
- tip
- toast
- tomato
- tray
- umami
- utensils
- vegan
- vegetables
- vegetarian
- waiter
- waitress
- water
- well-done
- whisk
- wine list
- zest
You can download the Restaurant Vocabulary PDF.
FAQ’s
What are the 10 phrases that we use at Restaurants?
- “Can I have the menu, please?”: Requesting to see the menu.
- “I would like to make a reservation.”: Booking a table in advance.
- “Can I have the bill/check, please?”: Requesting the total cost of the meal.
- “Could you recommend a dish?”: Asking for suggestions on what to order.
- “I’m allergic to [ingredient].”: Informing about dietary restrictions or allergies.
- “Can we have some more water/bread?”: Requesting a refill or additional items.
- “Is there a daily special?”: Inquiring about unique dishes offered that day.
- “How long is the wait for a table?”: Asking about the waiting time for seating.
- “Can I have this to go?”: Requesting food to be packed for takeout.
- “Thank you, the service was great.”: Expressing gratitude and appreciation for the service.
What are the Vocabulary words for waiters?
- Order: Taking customer’s food and drink choices.
- Specials: Unique dishes offered on a particular day or time.
- Table Number: Identifying the specific table in the restaurant.
- Refill: Adding more drinks to a customer’s glass.
- Bill/Check: The statement of the total amount owed for the meal.
- Tip/Gratuity: Extra money given by customers for good service.
- Reservation: A pre-booked arrangement for dining.
- Allergen Information: Details about potential allergens in dishes.
- Service Charge: An additional service charge, often included in the bill.
- Customer Preferences: Specific requests or needs of customers.
