(S)

Safety Deposit Boxes :

Individual boxes located either in a central, secure, and supervised location or in individual guest rooms, provided for the safekeeping of guest valuables.

Service Bar :

A relatively small bar where bartenders prepare beverages for servers to present to guests. Guests typically do not order or pick up their own beverages.

Service Charge :

A percentage of the bill (usually 10-20%) added to the guest charge for distribution to service employees in lieu of direct tipping.

Service Station :

A small work island located in a hotel's dining room.

Serving :

The control point in which finished menu items are transferred from the production department to guests.

Shift Manager :

The manager in charge of a hotel during a period of time, usually a 6-8-hour shift.

Shoulder Season :

The period between high (peak) and low (off-peak) season.

Side-By-Side Suite :

A suite that consists of two small bays, each with windows to the outside.

Sidestand :

A service stand that holds supplies of condiments, tableware, ice, dairy products, and some beverages for easy access.

Sidework :

Setup and cleanup work that must be done before and after dining rooms are opened. Examples include filling salt and pepper shakers, and restocking server supply stations.

Silence Cloth :

Oilcloth or other padded material placed under a tablecloth in a restaurant to absorb noise.

Single Bed :

Also known as King Single in the US.

A bed approximately 91 x 191 cm (36 x 75 in).

Skipper :

A hotel guest who leaves without paying.

Sleeper :

A vacant room that is believed to be occupied because the registration card or room rack slip was not removed from the rack when the previous guest departed.

Solid Mattress :

A mattress stuffed with cotton, hair, or some other material.

Sommelier :

A trained and knowledgeable wine professional who specialises in all facets of wine service. Their principal work is in the area of wine procurement, storage, and wine cellar rotation. They are also responsible for the development of wine lists and the training for the other restaurant staff.

Working along with the culinary team, sommeliers will often suggest wines that will best complement each particular food menu item. A professional sommelier also works on the floor of the restaurant, with a responsibility to work within the taste preference and budget parameters of the patron.

Sous Chef
Spa Hotel
Specialty Menu
Specialty Restaurant
Split Service
St Julian the Hospitaller
Star Ratings
Stayover
Steam Tunnel
Studio
Suburban Hotel
Suite
Suite Hotel