Across
- 4. used to hold hot beverages.
- 6. a person employed to greet customers at a shop, restaurant, or other business.
- 7. a large plate usually 10 inches in diameter used for the main course of a meal.
- 8. a plate five to six inches in diameter for individual servings of bread and butter.
- 12. he longest knife in a set of flatware.
- 13. communication between a customer and a company.
- 14. intended for use when eating snails from the shell or from a snail dish.
- 16. a person who is learning a trade from a skilled employer, having agreed to work for a fixed period at low wages.
- 18. be used for collecting any dripping of soup from the soup bowl when it is being drunk with the help of soup spoon.
- 20. used to put food on a plate.
- 22. a bowl of water used for rinsing one's fingers after the last course of a formal meal served à la russe.
- 23. The small spoon for the stirring of sugar or milk in a hot drink
- 24. Special ovenproof plates with six small indentations, designed to hold snails.
- 25. a restaurant worker who helps the wait staff and bartenders improve the dining experience for customers.
- 26. A food warmer consisting of a stand or dish heated by a flame underneath.
- 28. smaller than a coffee spoon.
- 29. is typically the size and shape of a dessert spoon, but with a flattened bowl that has a thinner edge and a small notch on one side.
- 33. a manner of dining that involves courses being brought to the table sequentially.
- 34. is a small bowl with a flat bottom that is used for serving side dishes or dipping sauces.
- 36. A large decorative plate used underneath the plate on which food is served.
- 37. a large, decorative base setting on top of which other dinnerware is placed during formal occasions such as catered events, weddings, etc.
- 40. dinnerware
- 41. a questionnaire, a study, a report of opinions.
- 42. the way that someone or something looks.
- 43. a sales technique where an employee asks a customer if they would like to include an additional purchase or recommends a product which might suit the client.
- 46. a short broad four-tined fork used in eating salad or pastry.
- 48. a fork designed for eating pastries and other desserts from a plate.
- 50. when food is served on large platters meant for sharing, rather than as individual plates.
- 52. someone whose job involves greeting restaurant customers and supervising the wait staff.
- 53. a bowl, usually wider and more shallow than a cereal bowl, in which soup is served.
- 54. a designated area where a certain type of food is prepared.
- 55. A narrow fork with three tines, this fork is useful for handling shellfish.
Down
- 1. In this style dishes are neatly plated in the kitchen by the kitchen staff and placed at the guest's cover from the right-hand side.
- 2. a round-bowled spoon somewhat smaller than a soup spoon.
- 3. brief surveys that allow customers to rate their experiences.
- 5. a plate about seven inches in diameter chiefly for individual servings of salad.
- 9. A fast food restaurant
- 10. the different types of services in different restaurants.
- 11. a container for holding liquids while drinking.
- 15. a small spoon to eat a sundae with.
- 17. responsible for supervising the general operations of a specific department in an organization.
- 18. a knife used to cut meat(steak).
- 19. used to spread butter or jam.
- 21. used to eat main courses or entrees
- 24. a spoon with a large or rounded bowl for eating soup.
- 25. a scalloped shaped blade, the end is just pointy enough to pick small bones from a cooked fish.
- 27. A pastry fork, pie fork or cake fork is a fork designed for eating pastries and other desserts from a plate. The fork has three or four tines.
- 30. responsible to promote and ensure guest satisfaction, maintain a safe and sanitary work environment and ensure only the highest quality products are being served.
- 31. the liaison between the kitchen and the waiter, he also assists the waiter or captain with wine and beverage service and helps “mark” or set the table before each course.
- 32. a chef prepares food on a guerdon (hot tray) table-side rather than in a kitchen.
- 35. a person who removes dirty dishes and resets tables in a restaurant
- 38. a deep covered dish from which soup is served.
- 39. used to crack the shell of shellfish.
- 43. A kitchen utensil that is used as a tool when eating snails in the shell.
- 44. (also known as family service) is a great way of bringing everyone together.
- 45. the chief waiter in a restaurant.
- 47. used to hold and serve gravy.
- 49. a large short-handled fork used in loading and unloading fish.
- 51. the action of helping or doing work for someone.