FDMG-1144 MidTerm Review

A dish is provided to the guest free of charge. The food is not up the restaurant's standards, or could be a birthday

A French term that means a menu item is sold by itself.

Person in charge of prepping/presenting the plates before they leave the kitchen. The person calls for serving team

Staff member who cleans up dishes, napkins, & debris from a table, wipes it down & clears it off for the next guests.

When an order is entered into the restaurant POS, something that alerts the kitchen of the order

Team members who work in food production. Chefs, cooks, kitchen prep, and dishwashers

An acronym for the system that wait staff uses to place orders and where each sale is recorded

A technique that servers use to suggest or recommend for customers to purchase more expensive menu items.

In some circumstances, the kitchen may need tot to make a dish as soon as they possibly can

French culinary term that translates to "putting in place." Means prepping ingredients/cooking tools prior to service.

Team members who work in service department of the food & beverage operation. Customer facing roles like Servers & hosts

The number of times a table has been seated with guests and payed in a shift.

Number of guests you seat at a table. Use this term when informing the server their table has been sat with new guests

When an order is ready to be taken out from the kitchen to a guest's table, it is placed here for the expeditor

The head chef uses this term to let the line cooks be aware that it's time to start cooking/preparing the plates