How to Talk Restaurant
What does it mean when a menu item is A.Q.? What’s the difference between gratuity, service charge, and tip? The restaurant industry simmers with quirky jargon. Every tool has a name and every function has a description. Some are fresh and hip; some are old and traditional; and some are just plain silly. Here’s a glossary of restaurant terminology for the newcomer to the eclectic world of food and beverage.
A la Carte
Each item on the menu has its own price, as opposed to an entire meal for one fixed price.
Translation: a la spendy.
A.Q.
As quoted. Typically, expensive seasonal foods that are quoted daily, such as lobster.
Translation: prices fluctuate with chef’s mood swings.
Attrition
Shortfall of food and beverage actually used, compared to the amount agreed to in the contract.
By the Piece
Food purchased by the individual piece, usually for a reception.
Chef’s Choice
Menu option where the chef prepares a selection of food items to best complement the entrée.
Translation: repurposed leftovers.
Corkage
Fee placed on beer, liquor, and wine brought into the facility and not purchased from the facility. The fee usually includes the cost of labor, ice, glassware, mixers, and occasionally, the profit the hotel would have made if you had purchased it from the facility.
Translation: BYOB and it’ll cost ya.
Cover
A place setting for one person.
Du Jour Menu
Menu that is planned and written on a daily basis.
Translation: stuff we need to get rid of today.
Gratuity/Service Charge vs. Tip
A gratuity is a mandatory, automatic fee added to a bill for the service personnel. A tip is a cash award given voluntarily for superior service.
Plus-Plus
Taxes and gratuities not included in the initial quote but added to the final bill. Designated by “++.”
Translation: the final bill’s gonna shock you.
Refresh
After or between meetings, attendants change glassware, refill water pitchers, and perform general housekeeping.
Skirting
Fabric placed around a table to conceal the area underneath.
Translation: peeking strongly discouraged.
To read more about restaurant lingo, check out ExhibitorOnline.com.
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