# Eating Out Expert

https://hienglishquiz.com/vocabulary/food-drink-c2-ordering-food-vocab

- CEFR: C2 (Proficient)
- Theme: Food & Drink
- Words: 22
- Premium: no
- Locked: no

Restaurant vocabulary for expert-level dining, covering how to peruse an a la carte or prix fixe menu and describing a discerning epicure's visit to a…

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## Word list

* **a la carte**: Choosing each dish separately, at its own price, instead of taking a fixed set meal. — “Shall we go **a la carte** and pick our own dishes?”
* **gratuity** /ɡrəˈtuɪti/: A formal word for money you leave for a waiter as thanks for good service. — “The menu says that a **gratuity** is not included in the price.”
* **prix fixe**: a fixed-price meal with a set number of courses offered by a restaurant. — “The bistro offers a **prix fixe** menu on Fridays.”
* **peruse** /pərˈuz/: to read something carefully and thoroughly, often used humorously about a menu. — “He took his time to **peruse** the wine list.”
* **fastidious** /fæˈstɪdiəs/: very concerned with details and difficult to please, such as a very particular customer. — “The chef is famously **fastidious** about presentation.”
* **discerning** /dɪˈsɜrnɪŋ/: showing good judgment, especially about quality and taste. — “Our restaurant caters to a **discerning** clientele.”
* **bespoke** /bʊˈspoʊk/: made or designed specially for one particular customer or purpose. — “The chef created a **bespoke** tasting menu for the wedding.”
* **exorbitant** /ɪɡˈzɔrbɪtənt/: much higher than what is reasonable, especially describing a price. — “They charged an **exorbitant** price for a simple salad.”
* **proffer** /ˈprɑfər/: a formal word meaning to offer something to someone. — “The waiter would **proffer** the wine list first.”
* **epicure** /ˈɛpɪˌkjʊr/: a person who takes great pleasure in fine food and drink. — “As an **epicure**, she only dines at the best restaurants.”
* **garcon** /ˌɡɑrˈsoʊn/: An old-fashioned word for a waiter in a French restaurant. — “He still calls across the room for the **garcon**, which nobody enjoys.”
* **sommelier**: The member of restaurant staff trained to advise guests on wine and to serve it. — “The **sommelier** suggested a lighter red with the fish.”
* **corkage**: The extra fee a restaurant asks for when you bring your own wine and they open and serve it. — “It's ten pounds **corkage** if you bring your own wine.”
* **convivial** /kənˈvɪviəl/: Friendly and cheerful in a way that makes people enjoy eating and drinking together. — “The little trattoria has a warm, **convivial** feel on Friday nights.”
* **Michelin-starred**: describes a restaurant given a top award for extremely high-quality food. — “The chef finally earned his first **Michelin-starred** restaurant.”
* **epicurean** /ˌɛpəkjʊˈriən/: relating to a great love and appreciation of fine food and drink. — “The menu reflects the chef's **epicurean** philosophy.”
* **patronage** /ˈpætrənɪdʒ/: the support given to a business, such as a restaurant, by its regular customers. — “The café relies on loyal local **patronage**.”
* **proprietor** /prəˈpraɪətər/: the owner of a business, such as a restaurant. — “The **proprietor** greeted us personally at the door.”
* **decorum** /dɪˈkɔrəm/: correct and polite behaviour that shows respect, expected in some formal settings. — “Guests are expected to maintain **decorum** in the dining room.”
* **esteemed** /ɪˈstimd/: very much respected and admired, such as a highly regarded restaurant. — “He trained under an **esteemed** chef in Paris.”
* **unassuming** /ˌʌnəˈsumɪŋ/: not grand or impressive in appearance, though sometimes surprisingly good. — “The food was superb despite the **unassuming** decor.”
* **gastronome**: Someone who takes great interest in good food. — “No **gastronome** would let a waiter choose the wine for them.”

## Related

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- Section guide: https://hienglishquiz.com/vocabulary/llms.txt