A bar is a business establishment that serves alcoholic drinks beer, wine, liquor, and cocktails for consumption on the

he premises.[1]Bars provide stools or chairs that are placed at tables or counters for their patrons. Some bars have entertainment on a stage, such as a live band, comedians, go-go dancers, or strippers.Types of bars range from dive bars[2] to elegant places of entertainment for the elite.Many bars have a happy hour to encourage off-peak patronage. Bars that fill to capacity sometimes implement a cover charge during their peak hours. Such bars often feature entertainment, which may be a live band or a popular disk jockey.The term "bar" is derived from the specialized counter on which drinks are served. The "back bar" is a set of shelves of glasses and bottles behind that counter. In some establishments, the back bar is elaborately decorated with woodwork, etched glass, mirrors, and lights. A cocktail is an alcoholicmixed drink that contains two or more ingredients at least one of the ingredients must be a spirit.Cocktails were originally a mixture of spirits, sugar, water, and bitters.[1] The word has come to mean almost any mixed drink that contains alcohol.[2] A cocktail today usually contains one or more kinds of spirit and one or more mixers, such as soda or fruit juice. Additional ingredients may be ice, sugar, honey, milk, cream, and various herbs.[ Mocktails, an abbreviation for mock cocktails", are festive, non-alcoholic party drinks. Mocktails are often offered for designated drivers, pregnant women, or any party guests who choose not to drink alcohol. Although many drink recipes can be prepared without alcohol, some are especially popular. Mocktails come in many varieties: frozen, hot, fizzy, non-fizzy, and cream-based recipes. Room service is an accommodation available at many hotels where workers at the hotel bring food and other items to hotel rooms, Fine Diningbrings to mind all kinds of images, from crisp white table cloths to waiters in tuxedos. Fine dining, just as the name suggests, offers patrons the finest in food, service and atmosphere. It is also the highest priced type of restaurant you can operate. While you may bring in mucho bucks with a fine dining restaurant you will also pay out more money than if you were running a more casual restaurant, such as a diner or caf. la carte (pronounced /l k rt/)[1] is a French languageloan phrase meaning "according to the menu", and used in restaurant terminology as: y y A reference to a menu of items priced and ordered separately, in contrast to a table d'hte, at which a menu with limited or no choice is served at a fixed price. To designate an option to choose, at no extra charge, a side dish to accompany a main course item.

(In Lay-men's terms, no sides, just the food item by itself, e.g. a steak without the potatoes and vegetables is steak a la carte) A la carte and buffet are the two main systems adopted by restaurants world over. A la carte is the opposite of a buffet system, wherein a la carte refers to the whole experience of ordering food according to choice and being served at the table, whereas a buffet has a fixed menu and is self service. An alcoholic beverage is a drink containing ethanol, commonly known as alcohol. Alcoholic beverages are divided into three general classes: beers, wines, and spirits. They are legally consumed in most countries, and over 100 countries have laws regulating their production, sale, and consumption.[1] In particular, such laws specify the minimum age at which a person may legally buy or drink them. This minimum age varies between 16 and 25 years, depending upon the country and the type of drink. Most nations set it at 18 years of age cutlery refers to any hand implement used in preparing, serving, and especially eating food in the Western world. It is more usually known as silverware or flatware in the United States, where cutlery can have the more specific meaning of knives and other cutting instruments. This is probably the original meaning of the word. Since silverware suggests the presence of silver, the term tableware has come into use. . Mise en place (pronounced [miz plas], literally "putting in place") is a French phrase defined by the Culinary Institute of America as "everything in place", as in set up. It is used in professional kitchens to refer to organizing and arranging the ingredients (e.g., cuts of meat, relishes, sauces, par-cooked items, spices, freshly chopped vegetables, and other components) that a cook will require for the menu items that he or she expects to prepare during his/her shift

A hotel outlet manager is the captain of hospitality industry staff with the goal of providing exemplary customer service. He needs to be a highly motivated professional, committed to superior customer service and have exceptional organizational and management skills. Mostly working with the senior/executive chef, the outlet manager will work under the direction of the general manager. A Captain Waiter supervises activities of workers in a section of dining room. Also sometimes receives guests and conducts them to tables. Describes or suggests food courses and appropriate wines.

receptionist is an employee taking an office/administrative support position. The work is usually performed in a waiting area such as a lobby or front office desk of an organization or business. The title "receptionist" is attributed to the person who is specifically employed by an organization to receive or greet any visitors, patients, or clients and answer telephone calls. Waiting staff, wait staff, or waitstaff[1] are those who work at a restaurant or a bar attending customers supplying them with food and drink as requested. Traditionally, a male waiting tables is called a "waiter" and a female a "waitress" with the gender[2] neutral version being a "server". Other gender-neutral versions include using "waiter" indiscriminately for males and females, "waitperson",[3] or the Americanism "waitron", which was coined in the 198 bartender (also barkeeper, barkeep, barman, barmaid, or tapster, among other names) is a person who serves beverages behind a bar in a bar, pub, tavern, or similar establishment. This typically includes alcoholic beverages of some kind, such as beer, wine and cocktails, as well as soft drinks or other non-alcoholic beverages. A bartender, in short, "tends the bar". A bartender may own the bar or may be an employee. The term barkeeper may carry a connotation of being the bar's owner. busser, busboy or busgirl are terms used in the United States of someone that works in the restaurant and catering industry clearing dirty dishes, taking the dirty dishes to the dishwasher, setting tables, and otherwise assisting the waiting staff (waiter/waitress