Home Maintenance and Repair:

  Initial Planning and Site Review:   Choosing the Combination Skilled, and Experienced Workers, Non-Experience Helpers.

  Equipment and Work Stations:
1. Backdrop: A decorative setup or structure behind a key area, often used as a photo or stage background.
2. BEO (Banquet Event Order): A document that details all event requirements like food, beverages, timing, and setup.
3. Buffet Setup: An arrangement where guests serve themselves from various food stations.
4. Cocktail Table: Small, high tables used in standing areas for guests to place drinks and small plates.
5. Floor Plan: A scaled drawing showing the layout of tables, chairs, stages, and other elements in the event space.
6. Green Room: A private area where event speakers, performers, or staff can relax before or after their time on stage.
7. Load-In/Load-Out: The process of bringing equipment, décor or supplies into and out of the event space.
8. Pipe and Drape: A system of metal pipes and fabric drapes used to create booths, divide spaces, or enhance the decor.
9. Podium: A small platform or stand from which speakers present.
10. Run Sheet: A detailed timeline listing all activities, transitions, and tasks for the event.
11. Stagehand: A crew member responsible for setting up and managing equipment on stage.
12. Table Setting: The specific arrangement of dishes, cutlery, glassware, and napkins on a table.

  Hospitality and Serving Terms:
13. Amuse-Bouche: Small, bite-sized appetizers served before a meal.
14. Banquet: A large, formal meal often involving multiple courses.
15. Bussers: Staff responsible for clearing tables and refilling water and utensils during the event.
16. Butler Service: A type of service where food is brought to guests on trays by waitstaff.
17. Canapé: Small decorative bites served as appetizers, often on a cracker or bread base.
18. Chafing Dish: A metal container with a heat source underneath, used to keep food warm during service.
19. Cocktail Hour: A period, usually before dinner, for serving drinks and appetizers.
20. Family-Style Service: Service where dishes are placed on the table for guests to serve themselves.
21. French Service: A formal style where dishes are prepared tableside.
22. Front of House (FOH): The area where guests are seated and served, including dining and reception areas.
23. Hors d'oeuvres Small food items served before the main course, often passed around by servers.
24. Maitre d': The host or head of the dining room responsible for coordinating seating and serving.
25. Passed Service: Service style where servers circulate the room with trays of food or drinks.
26. Plated Service: A formal dining setup where each guest's plate is individually prepared and served by the staff.
27. Preset: Plates, utensils, or dishes that are set on tables before guests arrive.
28. Sommelier: A specialist responsible for wine selection and service.
29. Stations: Separate tables or areas featuring different types of food or drink, often for self-service.
30. Tablescape: The overall look of a table setting, including centerpieces, place settings, and decor.
31. Tray Pass: A service where waitstaff carry trays of appetizers or drinks to guests.

  Beverage and Bar Terms:
32. Bar Back: A staff member who assists the bartender by restocking and preparing drinks.
32. Cash Bar: A bar where guests pay for their own drinks.
34. Dry Hire: A term indicating that the bar or catering equipment is hired without staff or drink provisions.
35. Full Bar: A bar that offers a wide range of alcoholic beverages.
36. Mocktail: A non-alcoholic cocktail.
37. Open Bar: A bar where drinks are available at no charge to guests, covered by the event host.
38. Signature Cocktail: A custom drink chosen or created specifically for the event.
39. Wine Pairing: Matching wines with specific courses to enhance flavors.

Planning & Coordination: