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The traditional chef's uniform (Le Chef de l'Hôtel Chatham, Paris, by William Orpen, painted ca. 1921) The traditional chef's uniform (or chef's whites) includes a toque blanche ("white hat"), white double-breasted jacket, pants in a black-and-white houndstooth pattern, [1] and apron. It is a common occupational uniform in the Western
Advertisement for overalls, 1920. In Britain from the mid 19th century until the 1970s, dustmen, coalmen, and the manual laborers known as navvies wore flat caps, [6] corduroy pants, heavy boots, [7] and donkey jackets, [8] often with a brightly colored cotton neckerchief to soak up the sweat.
The term vest is used widely in the United States and Canada, and is often worn as part of formal attire or as the third piece of a lounge suit in addition to a jacket and trousers. [4] The term vest derives from the French language veste "jacket, sport coat", the term for a vest-waistcoat in French today being gilet, the Italian language veste ...
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sweater vest [3] Sleeveless dress worn over a shirt Pinafore, pinny, pinafore dress [5] Jumper, jumper dress, dress Old-fashioned style of apron Pinafore apron [6] Pinafore, pinafore apron [6] Sleeveless padded garment used as outerwear Gilet, body warmer [7] Vest, puffer vest [7] [8] Sleeveless garment used as outerwear Waistcoat [9] Vest, [8 ...
blue jacket, high-visibility equipment vest and rank worn on rank slides on the shoulders of shirts, jackets and vests; life jacket. For women this includes; the same as above apart from the fact that the white-topped female bowler cap with capbadge and black capband is worn instead of the males' peaked cap. [7]
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