Business establishment where people pay to eat a meal prepared on the premises and served at their table; a restaurant’s quality and prices vary depending on the menu.
Person in charge of the wine cellar; the wine steward helps customers choose a wine and sometimes serves it as well.
Person who manages the reservation system, greets customers and supervises the dining room staff.
Person responsible for preparing and serving drinks.
Cabinet for keeping wine at constant temperature and humidity.
Telephone located in public places; it functions when coins or payment cards are inserted into the phone box.
Room near the entrance where employees store their clothes, hats, umbrellas and such.
Appliance that maintains an average temperature of -18°C; it freezes food to preserve it.
Appliance that maintains an average temperature of 4°C; it is used for storing and chilling food.
Table on which hot and cold dishes are made available so that people can serve themselves.
Room for storing nonperishable items.
Workplace for administrative personnel.
Raised narrow counter on which drinks are served.
Separate compartment for small groups.
Area with a counter and often tables where alcoholic drinks are sold.
Rooms equipped with toilets and sinks.
Space near the entrance where customers check their coats, hats, umbrellas and such.
Appliances that maintain an average temperature of 4°C; they are used for chilling and storing drinks.
Room designed and furnished for serving meals; its decor often reflects the type of food served.
refrigerated display case
Refrigerated unit for storing cold dishes that are prepared in advance.
Furniture used for making extra utensils available to staff so they can provide fast service.