Glossary
Hospo words: G
28 terms you'll hear on shift.
- Galley
- The kitchen on an aircraft, ship or train.
- Ganache
- An emulsion of chocolate and warm cream, used as a glaze, filling or truffle centre depending on the ratio.
- Garde manger
- Cold section chef.
- Garnish
- A decorative or aromatic addition.
- Gastrique
- A sweet-sour reduction of caramelised sugar and vinegar used to balance rich sauces, especially with duck or pork.
- Gastronorm
- A standard sizing system for kitchen containers, so pans fit fridges, ovens and counters interchangeably.
- GDPR
- The UK General Data Protection Regulation governing how businesses collect and use personal data, enforced by the ICO.
- GDS
- Global Distribution System, the networks such as Sabre and Amadeus through which travel agents book hotel rooms.
- Get-out
- Breaking down and removing an event set after it ends.
- Ghost kitchen
- Same as a dark kitchen.
- Glamping
- Glamorous camping, such as yurts, bell tents and cabins with comfort.
- Glasswasher
- A compact dishwasher for glasses, usually under the bar.
- Gomme
- A sugar syrup thickened with gum arabic, giving a silkier mouthfeel than simple syrup.
- GP
- Gross profit: revenue minus cost of goods, usually as a percentage.
- Gratuity
- A tip.
- Graveyard
- A late or overnight shift, such as night porter or night audit.
- Grease trap
- A device that captures fats and oils from waste water before they block drains.
- Greeter
- The person at the door who welcomes guests and hands them to a host or server; sometimes the same person as the host.
- Gross margin
- Sales minus cost of goods, as a share of sales. In UK hospitality GP is often quoted net of VAT.
- Group block
- Rooms reserved together for an event or wedding, often under a contract with attrition terms.
- Group head
- The part of the espresso machine where the portafilter locks in and water is delivered.
- Guarantee number
- The minimum number of covers a client pays for, even if fewer attend.
- Guaranteed reservation
- A booking secured with a card or deposit, so the hotel holds the room all night but can charge for a no-show.
- Gueridon
- Tableside service from a trolley.
- Guest ale
- A rotating cask beer from another brewery, offered alongside a pub's regular range.
- Guest data
- Information on guests' visits and preferences, used for marketing and personalised service, subject to GDPR.
- Guest list
- Names admitted free or with priority, managed by promoters or the door team.
- Gyuto
- The Japanese chef's knife, typically thinner and harder than its European counterpart, holding a very keen edge.
Hospodality