B&B: A bread and butter plate used primarily on seated events
Bar Back: Assistant to the bartender(s)
Butane or Click Burner: Used to cook on site when a stove is not available
Cambro: An insulated plastic box for keeping product hot or cold
Chafer or Chafing Dish: A metal piece of equipment for keeping food warm with heated water
Chill Bin: Used to keep beverages cold
Fluff: Linen used as decoration on a buffet or dessert table
Hotel Pan: Metal pan that holds food. These will fit in a chafing dish
Lead: The person in charge of the team on an event
Pump Pots: Insulated pots used to serve hot beverages
Scullery: Area where all dirty dishes, flatware and glassware are brought to be organized
Slim Jim: Tall rectangular trash can
Slop Bucket: Used to capture and transfer liquid from an event
Strainer: Used with a slop bucket to strain out fruit, straws and debris
Sterno: A can of flammable gel used to heat water or liquid on site.
Risers: Used to give height at a buffet. Adds to the design of the buffet.