If you work through a temp agency in the hospitality want to work, it is important to master the jargon. That way you avoid confusion and miscommunication in the workplace. In this blog, we explain 8 important hospitality terms that every hospitality worker should know.
1. Mise en place
Mise en place is a French term meaning "everything in its place." In the hospitality industry, it refers to the preparation of ingredients and supplies before service begins. Examples include cutting vegetables, preparing plates and cutlery and preparing sauces.
2. Chaud devant
Chaud devant is another French term often used in cooking. It means "hot dishes are coming" and is called out to alert colleagues when a cook runs with a hot dish or pan. This is important to prevent accidents and burns in the often cramped and crowded kitchen environment.
3. Bain-marie
A bain-marie is a device used to keep dishes hot or prepare ingredients au bain-marie. It consists of a large pan of hot water into which smaller pans or containers are placed. This ensures an even and constant temperature, preventing dishes from burning or drying out.
4. Debarrass
Debarrassing is the French word for clearing the table. In the hospitality industry, it means removing dirty plates, cutlery and glasses during or after guests' meals. Efficient and unobtrusive debarrassing is an important skill for waiters to keep the table tidy and make room for the next course.
5. Forward
Forwarding is the passing of the order from the service to the kitchen. This is often done through a computer system or by handwritten receipts. It is important that orders are passed on correctly and clearly to avoid misunderstandings and errors.
6. Pax
Pax is an abbreviation of the Latin word "persons" and is used to indicate the number of guests at a table. Therefore, when a reservation comes in for a table of 4 pax, it means a table for 4 people.
7. Polish
Polishing is the shining of cutlery, glasses and dishes. This is often done before service begins to ensure that everything looks neat and tidy. Polishing can be done with a special cloth or using hot water and vinegar.
8 Rechaud
A rechaud is a device used to keep dishes warm on the table. It consists of a base with a heat source, such as a fire paste or tea light, on which a pan or dish can be placed. Rechauds are often used at buffets or table preparations to ensure that dishes remain at temperature.
Now that you have mastered these 8 hospitality terms, you are ready to start working in the hospitality industry through a staffing agency. With this knowledge of the jargon, you will come across as confident and professional to your new colleagues. Good luck with your hospitality career!
Would you like to know more about working in the hospitality industry or are you looking for a suitable hospitality job? Then take a look at our website. We are happy to help you find the perfect hospitality job that suits you.
