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.

bartender

Person 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 coatroom

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.

bar stool

Chair without arms that allows people to sit at the same level as the bar counter.

booth

Separate compartment for small groups.

bar

Area with a counter and often tables where alcoholic drinks are sold.

customers’ restrooms

Rooms equipped with toilets and sinks.

coat check

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.