Hard face.-hard face.

Add more bowls of noodles to jade (that is, I bought a bowl of noodles that I thought was enough for later)

トンコツラーメン-Pork bone soup noodles

Soy sauce noodle soup

Miso-miso noodle soup

The following are restaurant terms.

Ge Gui Ge: Literally, "Ge Gui" means brother, but it means old ingredients. "Ge" means brother and it means fresh ingredients. Therefore, the shopkeeper will ask the clerk to give priority to "Gui Ge" to prevent food from going bad. In order to bring the freshest food to customers, Japanese restaurants usually buy it once a day or several days. Before closing every day, the clerk in charge of inventory counting will fill out an inventory list. If a certain ingredient is out of stock, tell the shopkeeper in front of the door the next day, and the shopkeeper will be responsible for replenishing it.

ヤマ: Chinese writing mountain. When Bian Xiao first heard the word, he thought it was made up of many components piled up like a mountain. The shopkeeper kindly told me that the meaning of this word is just the opposite of what I understood, indicating that some ingredients are out of stock. There are two versions of the origin of this word. One is: "ヤマほどれてりれた" (sold a lot, so temporarily out of stock). The second one is: "What happened to the top of the mountain?" There is nothing on the top of the mountain.

Legend: Is there a river where there are mountains? Chuan recommended the product on behalf of the store, namely "ぉすすめ".

ァィドル: This doesn't mean idol. ァィドル is the abbreviation of をとる, which refers to a relatively free time period. For example, from 3 pm to 5 pm, it is the time when the lunch peak has just ended and the dinner passenger flow has not yet reached the peak. General shops will choose to clean up at this time, and use very neat storefronts to meet the peak of passenger flow for dining.

コケる: On the day of work, I asked for leave because of temporary illness or illness. However, if you take a temporary leave, the store will be in trouble because of the shortage of staff. If something happens, try to ask for leave in advance, and the host will understand.

ラィン: Point out how many people came to work that day. This word comes from the English word "line". Izakaya uses "1 2 copies" to represent the number of shop assistants, which is different from the commonly used "1 2 copies".

Then there are some common words, most of which are foreign words from English. It will be better to remember them in English.

Project category:

ぉしぼりり: A small towel handed to the guest when he was seated to wipe his hands. Don't confuse it with the rag "ダスター". "

ダスター(duster): The rag used to wipe the table is usually green, pink or white.

ムラサキ: Soy sauce.

カスター(castor: salt, pepper, toothpicks, etc. On the table.

Job category:

バッシング(bashing): Clear the table. Generally, the part-time job of catering service begins with clearing the table. In some shops, the work of clearing the table is separate from the work of receiving guests. There are "hygienists" who are responsible for clearing the table and helping the foreman to do some chores, as well as "waiters" who are responsible for receiving guests. By the way, in French restaurants, waiters are called "ギャルソン", so it is a bit rude to call others "clerk" (waiter) casually.

キャッシャー(cashier): cashier, also refers to cashier.

リセット(reset): After the guest leaves, clear the table so that the next guest can be received immediately.

ラウンド(round): refers to the shop assistant patrolling back and forth between the guests, helping them clear the table, taking away empty plates and glasses, handing them small towels, and sometimes recording the names of dishes added by the guests.

グリーン(green): In the bathroom. Check the toilet hygiene. The expression of cleaning is "グリーンチェック".

Terminology of catering industry:

シフト(shift): scheduling. Under normal circumstances, the store will post the "シフト" form every week, and arrange the scheduling time according to the length of the input time.

ウォークイン(walk is here): A guest without an appointment.

チップ(chip): A cup or plate served to a guest means a gap. If there is a gap in the cup and plate, it is easy to hurt the guests, so be careful not to knock when washing dishes, and please check whether the container is damaged when serving food to the guests.

Besides, every store has its own unique idioms. There are many customers in the shop. When there are not enough people, there is probably no time to ask the seniors one by one. It is also a good learning method to ask more advice from seniors after work. Mastering the idioms of working in the catering industry will make it easier to work.