Croupier
[kroo-pee-er, -pee-ey; French kroo-pyey] /ˈkru pi ər, -piˌeɪ; French kruˈpyeɪ/
noun, plural croupiers
[kroo-pee-erz, -pee-eyz; French kroo-pyey] /ˈkru pi ərz, -piˌeɪz; French kruˈpyeɪ/ (Show IPA)
1.
an attendant in a gambling casino who rakes in money or chips and pays winners at a gaming table.
2.
an assistant chairperson at a public dinner.
[kroo-pee] /ˈkru pi/
adjective, croupier, croupiest.
1.
pertaining to or resembling .
2.
affected with .
/ˈkruːpɪə; French krupje/
noun
1.
a person who deals cards, collects bets, etc, at a gaming table
n.
“one who clears the winnings from the table in gambling,” 1731, from French croupier (17c.), originally one who rides behind another, on the croup or “rump” of a horse (a word of Germanic origin); hence extended to any one who backs up another; a “second.”
Read Also:
- Croupous membrane
croupous membrane n. See false membrane.
- Croupy
[kroo-pee] /ˈkru pi/ adjective, croupier, croupiest. 1. pertaining to or resembling . 2. affected with .
- Crouse
[kroos] /krus/ adjective, Scot. and North England. 1. brisk; lively. [krous] /kraʊs/ noun 1. Russel, 1893–1966, U.S. dramatist. /kruːs/ adjective 1. (Scot & Northern English, dialect) lively, confident, or saucy
- Croustade
[kroo-stahd] /kruˈstɑd/ noun 1. a shell of bread or pastry, sometimes of noodles, rice, or mashed potatoes, baked or fried and filled with ragout or the like.
- Croute
[kroot] /krut/ noun 1. . /kruːt/ noun 1. a small round of toasted bread on which a savoury mixture is served noun crust, pastry; also, crust of bread Word Origin French ‘crust’ Usage Note cooking; en croûte means ‘in pastry’