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Across 1. A customer leaves without leaving a tip. 3. Checking on the customer to find about about the meal and dropping the check too. 5. A dish served with ice cream. 6. Dish covered in extra sauce. 9. Cannot cook their way ......... 12. To overcook something. 14. Information that gets passed to the kitchen from the FOH staff so the chef knows what to prepare for the customer. 15. Usually empty with customers, and generates almost all of its revenue through food delivery. 16. Dish will be ready for plating in 5 minutes. 17. The beginning of a chefs career, also know as a Chef de Partie. 22. Waitress or waiter. 25. Front of the House and Back of the house staff are very busy and pressed for time for many tasks such as delivering food and "dropping the check" all at the same time. 26. Giving something away for free to your customer, especially to a disgruntled customer. 28. French term for "putting everything in its place". 31. A very popular and busy restaurant. 32. Dining utensils that are rolled up in napkins. 34. When kitchen staff microwave a dish to heat it up or cook it. 35. Unable to prepare, because of a lack of ingredients. 37. Fired! 38. Working two shifts in a row. 39. A customer who walks into the restaurant without a reservation. 40. A small square paper napkin used instead of a coaster.

Down 2. Bringing the customer's bill to the table. 4. Low cost menu item that changes everyday and is served at cafes and diners. 7. A way for the restaurant get more customers into the business during their off peak hours. 8. A heated shelf where a prepared dish is placed to keep it warm while it waits for a server to take it to the customer. 10. A menu item that is a speciality of the restaurant or particular chef. 11. A health inspector. 13. A multicourse menu that is offered at a set price. 18. Abbreviation for sauce served on the side. 19. Professionally trained in the art of food preparation and cooking. 20. A reference to a well cooked hamburger patty. 21. Needs to be done immediately. 23. One who welcomes guests, assigns their tables, takes reservations, and just sure the guest has a general good time. 24. Ordering an individual dish on the menu that is priced separately. 27. A food blogger, critic, relative of the restaurant owner or celebrity. 29. A steak that is ordered rare. 30. An employee that has left half way through their shift. 33. Employee tries to sell the customer something that is more expensive that what was requested. 36. A person already ate their meal and has paid but will not leave the table.