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