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restaurant
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.
wine steward
Person in charge of the wine cellar; the wine steward helps customers choose a wine and sometimes serves it as well.
maître d’hôtel
Person who manages the reservation system, greets customers and supervises the dining room staff.
barmaid
Woman responsible for preparing and serving drinks.
wine cellar
Cabinet for keeping wine at constant temperature and humidity.
pay phone
Telephone located in public places; it functions when coins or payment cards are inserted into the phone box.
staff entrance
staff cloakroom
Room near the entrance where employees store their clothes, hats, umbrellas and such.
freezer
Appliance that maintains an average temperature of -18°C; it freezes food to preserve it.
refrigerator
Appliance that maintains an average temperature of 4°C; it is used for storing and chilling food.
buffet
Table on which hot and cold dishes are made available so that people can serve themselves.
store room
Room for storing nonperishable items.
office
Workplace for administrative personnel.
bar counter
Raised narrow counter on which drinks are served.
booth
Separate compartment for small groups.
bar
Area with a counter and tables where alcoholic drinks are sold.
customers’ toilets
Premises designed to satisfy basic functions and equipped with toilets and sinks.
customers’ cloakroom
Space near the entrance where customers check their coats, hats, umbrellas and such.
customers’ entrance
refrigerators
Appliances that maintain an average temperature of 4°C; they are used for chilling and storing drinks.
dining room
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.
service table
Furniture used for making extra utensils available to staff so they can provide fast service.
