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Glossary - W |
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- Wrist
- The wrist is the flexible and narrower connection between the forearm and the palm. The wrist is essentially a double row of small short bones, called carpals, intertwined to form a malleable hinge.
- Wristbands
- Wristbands are encircling strips worn on the wrist, made of any of a variety of materials depending on the purpose. The term can be used to refer to the bracelet-like band of a wristwatch, to the cuff or other part of a sleeve that covers the wrist, or to decorative or functional bands worn on the wrist for other reasons.
- Water-oil-grease resistant (WOGR)
- A very durable, latex saturated, coated tag resistant to water and grease. It has a good printing surface that resists soiling. Complies with FDA regulations for use with food contact.
- Wadmal
- A coarse rough woolen fabric formerly used in the British Isles and Scandinavia for protective coverings and warm clothing
- Wheaten
- A pale yellowish to ruddy fawn color characteristic of the coat of some dogs
- Water Pitcher
- A plastic or glass serving cup with a large round bottom and a portionately smaller neck used to pour liquids. This serving tool is helpful when serving drinks such as water, to make refills more effective.
- Waiter Stand
- A metal or wood stand used to place waiter trays on top of. The top of the stand has two rails to support the tray which extend to form the legs.
- Wait Staff
- Caterers who serve, replenish, answer questions about the menu, attend to special guests requests and make sure that the food service runs smoothly
- Wine Rack
- A metal or wooden rack used to store unopened wine bottles
- Wine Opener
- The correct device used to unlodge a cork out of a wine bottle
- Wine Glass
- A long stemmed glass used for drinking wine
- Wine Chiller
- A small metal or plastic tub filled with ice where white wine is stored to keep it cool after being open or to keep it cool at a table or serving station.?
- Worksurface Ionization
- Ionization devices or systems used to control static charges at a work station. Note: This type includes benchtop ionizers, overhead worksurface ionizers, and laminar flow hood ionizers.
- Worksurface Groundable Point
- A point on the worksurface that is intended to accommodate an electrical connection from the worksurface to an appropriate electrical ground.
- Water Pitcher
- A plastic or glass serving cup with a large round bottom and a portionately smaller neck used to pour liquids. This serving tool is helpful when serving drinks such as water, to make refills more effective.
- Waiter Stand
- A metal or wood stand used to place waiter trays on top of. The top of the stand has two rails to support the tray which extend to form the legs.
- Wait Staff
- Caterers who serve, replenish, answer questions about the menu, attend to special guests requests and make sure that the food service runs smoothly
- Wine Rack
- A metal or wooden rack used to store unopened wine bottles
- Wine Opener
- The correct device used to unlodge a cork out of a wine bottle
- Wine Glass
- A long stemmed glass used for drinking wine
- Wine Chiller
- A small metal or plastic tub filled with ice where white wine is stored to keep it cool after being open or to keep it cool at a table or serving station.?
- Worksurface Ionization
- Ionization devices or systems used to control static charges at a work station. Note: This type includes benchtop ionizers, overhead worksurface ionizers, and laminar flow hood ionizers.
- Worksurface Groundable Point
- A point on the worksurface that is intended to accommodate an electrical connection from the worksurface to an appropriate electrical ground.
- Water Pitcher
- A plastic or glass serving cup with a large round bottom and a portionately smaller neck used to pour liquids. This serving tool is helpful when serving drinks such as water, to make refills more effective.
- Waiter Stand
- A metal or wood stand used to place waiter trays on top of. The top of the stand has two rails to support the tray which extend to form the legs.
- Wait Staff
- Caterers who serve, replenish, answer questions about the menu, attend to special guests requests and make sure that the food service runs smoothly
- Wine Rack
- A metal or wooden rack used to store unopened wine bottles
- Wine Opener
- The correct device used to unlodge a cork out of a wine bottle
- Wine Glass
- A long stemmed glass used for drinking wine
- Wine Chiller
- A small metal or plastic tub filled with ice where white wine is stored to keep it cool after being open or to keep it cool at a table or serving station.?
- Worksurface Ionization
- Ionization devices or systems used to control static charges at a work station. Note: This type includes benchtop ionizers, overhead worksurface ionizers, and laminar flow hood ionizers.
- Worksurface Groundable Point
- A point on the worksurface that is intended to accommodate an electrical connection from the worksurface to an appropriate electrical ground.
- Water Pitcher
- A plastic or glass serving cup with a large round bottom and a portionately smaller neck used to pour liquids. This serving tool is helpful when serving drinks such as water, to make refills more effective.
- Waiter Stand
- A metal or wood stand used to place waiter trays on top of. The top of the stand has two rails to support the tray which extend to form the legs.
- Wait Staff
- Caterers who serve, replenish, answer questions about the menu, attend to special guests requests and make sure that the food service runs smoothly
- Wine Rack
- A metal or wooden rack used to store unopened wine bottles
- Wine Opener
- The correct device used to unlodge a cork out of a wine bottle
- Wine Glass
- A long stemmed glass used for drinking wine
- Wine Chiller
- A small metal or plastic tub filled with ice where white wine is stored to keep it cool after being open or to keep it cool at a table or serving station.?
- Worksurface Ionization
- Ionization devices or systems used to control static charges at a work station. Note: This type includes benchtop ionizers, overhead worksurface ionizers, and laminar flow hood ionizers.
- Worksurface Groundable Point
- A point on the worksurface that is intended to accommodate an electrical connection from the worksurface to an appropriate electrical ground.
- Water Pitcher
- A plastic or glass serving cup with a large round bottom and a portionately smaller neck used to pour liquids. This serving tool is helpful when serving drinks such as water, to make refills more effective.
- Waiter Stand
- A metal or wood stand used to place waiter trays on top of. The top of the stand has two rails to support the tray which extend to form the legs.
- Wait Staff
- Caterers who serve, replenish, answer questions about the menu, attend to special guests requests and make sure that the food service runs smoothly
- Wine Rack
- A metal or wooden rack used to store unopened wine bottles
- Wine Opener
- The correct device used to unlodge a cork out of a wine bottle
- Wine Glass
- A long stemmed glass used for drinking wine
- Wine Chiller
- A small metal or plastic tub filled with ice where white wine is stored to keep it cool after being open or to keep it cool at a table or serving station.?
- Worksurface Ionization
- Ionization devices or systems used to control static charges at a work station. Note: This type includes benchtop ionizers, overhead worksurface ionizers, and laminar flow hood ionizers.
- Worksurface Groundable Point
- A point on the worksurface that is intended to accommodate an electrical connection from the worksurface to an appropriate electrical ground.
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