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A painting titled Smoko time with the AWLA An opal miner on a smoko in Lightning Ridge, New South Wales. In Australian, New Zealand, and Falkland Islands English, a smoko (also "smoke-o" or "smoke-oh") is a short, often informal break taken during work or military duty, although any short break such as a rest or a coffee or tea break can be called a smoko.
In schools, the break between classes around 10 a.m. is referred to as desiatová prestávka (lit. ' tenth break ' or ' break for the tenth ') and may be a few minutes longer than other breaks, to give the students time to eat their desiata. Note: although the word desiata is grammatically an ordinal numeral, it is treated as a noun in this ...
A break at work (or work-break) is a period of time during a shift in which an employee is allowed to take time off from their job. It is a type of downtime . There are different types of breaks, and depending on the length and the employer's policies, the break may or may not be paid.
A tea break is the term used for a work break in either the morning or afternoon for a cup of tea or other beverage. The most common elements of the tea meal are the drink itself, with cakes or pastries (especially scones ), bread and jam, and perhaps sandwiches; these are the pillars of the "traditional afternoon tea" meals offered by ...
Tiffin is a South Asian English word for a type of meal. It refers to a light breakfast or a light tea-time meal at about 3 p.m., consisting of typical tea-time foods. [1] In certain parts of India, it can also refer to the midday luncheon or, in some regions of the Indian subcontinent, a between-meal snack. [2]
Its first printed use came as early as 1991 in William G. Hawkeswood's "One of the Children: An Ethnography of Identity and Gay Black Men," wherein one of the subjects used the word "tea" to mean ...
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A small selection of foods is prepared to break the fast and is summarily followed by a proper Persian meal. [10] Most common iftar items are: Chai (tea) with zulbia and bamiyeh and other sweets, dates, halva, Fereni, Ash Reshteh, Halim, Shami Lapeh, Noon (bread usually lavash or barbari) and paneer with greens and fresh herbs. [10]