Culinary vocab Crossword

in a formal service organization, person who is responsible for overall management services
the person who is responsible for service in a particular area
the person who is responsible for a service area with 15-25 guests
the person who assists the captain and has 1-2 years of experience
a person who is a server in training
Front of the house member who serves food to guests
people who sometime assist the servers in bringing food from the kitchen to the table
Assist with cleaning up and re-setting tables
tools often carried by server
The area of the operation where they keep additional items
Items used to serve food
recommending items to guess in a way that increases guest satisfaction and average checks
american, french, english, and russian
Provides consistent looking product and uses the fewest utensils
Expensive because of use of cards and additional skills by server
Post of the table serve the meal onto plates or guest pass the plates around and serve themselves
Servers need to go through substantial training and they are in charge of making the place look perfect
A table side cart used in French service
I’m warming unit that keeps food hot
another name for english service
And easy and fast way to die in that typically requires no servers
A restaurant that falls between quick service and full service
used to spread butter
Used for all entrées and main courses
used only to fillet and cut fish
used for salads
Has a serrated edge and is used to cut beef
only three tines and is used for cakes pies tarts and pastries
has a broader tine, and can cut through a soft cake or other pastries
Used for all entrées and main courses
used for fish
small, round fork used for oysters and clams
smaller fork used for salad, appetizers, desserts, fruit, smoked fish and other delicate food