VOCABULARY

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Vocabulary related to taking a beverage order and serving beverages in a hospitality setting:

Taking a beverage order:

  • Suggest: to propose a drink option based on a customer’s preferences
  • Explain: to describe the ingredients and preparation of a particular drink
  • Upsell: to recommend a more expensive or premium drink option to a customer
  • Take note: to write down a customer’s drink order or preferences
  • Double-check: to confirm the accuracy of a drink order before submitting it
  • Customize: to make adjustments or changes to a drink order based on a customer’s preferences
  • Open: to remove the cork from a wine bottle or can/bottle cap from a beer or soda
  • Chill: to cool a beverage to the desired temperature
  • Shake: to mix a cocktail or drink vigorously by shaking it with ice
  • Strain: to remove any ice or solid ingredients from a shaken cocktail or drink before serving
  • Rim: to coat the rim of a glass with salt, sugar, or other garnishes
  • Float: to add a small amount of a spirit or liqueur on top of a drink for added flavor or presentation
  • Pair: to recommend a particular drink to go with a specific dish or cuisine
  • Recommend: to suggest a particular drink based on a customer’s preferences
  • Order: to request a particular drink or beverage
  • Confirm: to double-check the customer’s order to ensure accuracy
  • Place: to submit the order to the bartender or kitchen staff
  • Customize: to make adjustments or changes to a drink order based on a customer’s preferences
  • Verify: to check a customer’s ID to ensure they meet the legal drinking age requirements
  • Refill: to provide additional servings of a drink or beverage
  • Beverage menu: a list of available drinks and beverages
  • Recommendations: suggestions for drinks based on a customer’s preferences
  • Ingredients: the substances used to make a drink or beverage
  • Alcohol content: the amount of alcohol in a drink or beverage
  • Preferences: a customer’s individual taste or liking
  • Repeat the order: to confirm the customer’s order to ensure accuracy
  • Place the order: to submit the customer’s order to the bartender or kitchen staff
  • Age restrictions: rules or laws that limit the sale or service of alcohol to minors
  • Intoxication: the state of being drunk or under the influence of alcohol
  • Mocktail: a non-alcoholic cocktail
  • Spirits: alcoholic beverages such as vodka, gin, whiskey, etc.
  • Mixer: a non-alcoholic beverage used in combination with spirits to create a cocktail
  • Garnish: a decorative item added to a drink, such as a slice of fruit or a sprig of herbs
  • Straight up: a drink served without ice
  • Happy hour: a designated time period during which discounted drinks are served
  • Barista: a person who prepares and serves coffee drinks

Serving beverages:

  • Open: to remove the cork from a wine bottle or can/bottle cap from a beer or soda
  • Chill: to cool a beverage to the desired temperature
  • Shake: to mix a cocktail or drink vigorously by shaking it with ice
  • Strain: to remove any ice or solid ingredients from a shaken cocktail or drink before serving
  • Rim: to coat the rim of a glass with salt, sugar, or other garnishes
  • Float: to add a small amount of a spirit or liqueur on top of a drink for added flavor or presentation
  • Pair: to recommend a particular drink to go with a specific dish or cuisine
  • Serve: to provide a drink or beverage to a customer
  • Present: to display a drink or beverage in an attractive manner
  • Chill: to cool a beverage to a desired temperature
  • Pour: to fill a glass with a drink or beverage
  • Top off: to add a small amount of liquid to a drink, such as adding more wine to a glass or more foam to a beer
  • Mix: to combine ingredients to make a cocktail or other mixed drink
  • Garnish: to add a decorative item to a drink, such as a slice of fruit or a sprig of herbs
  • Attractive presentation: the visual appeal of the drink or beverage
  • Temperature: the temperature at which a drink or beverage is served
  • Glassware: the type of glass used to serve a drink or beverage
  • Tray: a flat surface used to carry multiple drinks or beverages
  • Intoxication: the state of being drunk or under the influence of alcohol
  • Consumption: the amount of drinks or beverages consumed by a customer
  • Behavior: a customer’s actions or conduct while consuming a beverage
  • Chiller: a device used to keep beverages cold, such as a wine chiller or beer fridge
  • Bottle service: a service where a bottle of spirits is delivered to a table with mixers and ice for guests to serve themselves
  • Tasting flight: a selection of small samples of different wines, beers, or spirits for customers to taste and compare
  • Sommelier: a wine expert who can make recommendations and assist with wine selection
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