Embarking on a career as a waiter can be both exciting and daunting. The bustling environment of a restaurant requires not only agility and the ability to multitask but also a thorough understanding of industry-specific terminology. Knowing these terms not only aids in efficient communication within the team but also enhances the dining experience for guests. Here are 10 key terms that every aspiring waiter should have in their vocabulary.

1. Al Fresco Dining

Al fresco is an Italian term meaning "in the cool air." In the context of a restaurant, it refers to outdoor dining. Many guests may prefer or request al fresco dining to enjoy the ambiance of eating outside, especially in areas with scenic views or pleasant weather.

Example Usage: "Would you prefer indoor seating or to dine al fresco this evening?"

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2. Back of House (BOH)

The back of house refers to the areas of a restaurant not visible to guests, where food preparation and other support activities occur. This typically includes the kitchen, storage rooms, and staff areas. Understanding the dynamics between the front of house (FOH) and BOH is crucial for smooth operations.

Example Usage: "I need to check with the back of house on how long the wait will be for the salmon entrée."

3. Comp

To "comp" something means to provide a product or service free of charge to a guest, usually as a gesture of goodwill if a mistake has been made or to celebrate a special occasion. It's a tool for ensuring customer satisfaction and loyalty.

Example Usage: "The chef has decided to comp their dessert due to the delay in their main course."

4. Covers

In restaurant terminology, "covers" refer to the total number of meals served to guests over a specific period. It can also indicate the number of guests a table can accommodate.

Example Usage: "We're expecting to do around 150 covers tonight, so it's going to be a busy shift."

5. Dupe

Short for "duplicate," a dupe is the kitchen's copy of the guest's order. It ensures that what was ordered by the guest is accurately communicated to and prepared by the kitchen staff. Managing dupes efficiently is essential for order accuracy and timing.

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Example Usage: "Can you check the dupe? Table 5 is asking about their appetizer timing."

6. Expo

The expo, or expeditor, is the person responsible for ensuring that orders are prepared correctly and in a timely manner before they are served. They often work as a liaison between the kitchen and service staff.

Example Usage: "Please check with the expo; we need to synchronize the serving of tables 8 and 9."

7. Mise en Place

A French term that translates to "everything in its place." It refers to the preparation and organization of ingredients and equipment needed for service. A well-prepared mise en place enables efficiency and helps prevent errors during service.

Example Usage: "Let's get our mise en place ready before the dinner rush starts."

8. Open Table

An open table is one that is available for new guests. Being aware of table statuses is important for promptly seating guests and managing the flow of the dining room.

Example Usage: "Do we have an open table for four, or will there be a wait?"

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9. Running Side Work

This refers to tasks that waitstaff are responsible for during their shift, in addition to attending to guests. This can include refilling condiments, stocking service stations, or cleaning tables.

Example Usage: "Don't forget your running side work; we need to restock the napkins and silverware."

10. Turnover

Turnover refers to the process of preparing a table for new guests after the previous guests have left. High turnover rates can indicate good business but require efficient clearing, cleaning, and resetting of tables.

Example Usage: "We need quick turnovers tonight; it's a full reservation book."

Understanding and correctly using these terms can significantly impact an aspiring waiter's ability to perform effectively and contribute to the team. Familiarity with industry jargon not only improves internal communication but also enriches the guest experience, marking the difference between a good waiter and a great one.

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