Covers: One cover represents one diner sat and one meal served if a restaurant seats and serves three tables of four, that's 12 covers. Other variations include "hot corner!" and "coming around!" Corner: Similar to behind but said when turning a blind corner: helpful echolocation to avoid a collision. Comp: Short for complimentary, to remove something from a bill. Chef's table: A table with a close, clear view of the kitchen and back of house activities typically reserved for VIPs and special events. Campers: Guests at a table or bar who won't leave prevents turning tables, selling more, and making more tips. Busser: Responsible for clearing and resetting tables. Burn the ice: Pouring hot water into an ice bin to melt the ice if, for example, someone tries to dip a glass into the ice bin instead of using the ice scoop, and the glass breaks, it's time to burn the ice. Additionally, tasked with coming up with ideas to increase bar profits. Beverage director: Responsible for creating and maintaining the beverage menu and program at a restaurant or bar. Behind: Called out to let fellow employees know their location, usually said while walking briskly with a handful of plates. Some others say entirely different things about 86 meaning. Some say the origin is from prohibition when a bar named Chumley's in New York City would direct all of its patrons out the 86 Bedford Street door while the cops were coming in the other entrance. 86'd: If an item is no longer available, it's 86'd. #-top: The number refers to the size of the party that will be seated a 3-top is three people, a 4-top is four people, and so on. This is opposed to the meaning of BOH, or Back of House, where the various types of chefs and other kitchen workers perform their duties. Think the dining room, bar, cocktail area, patio, private dining rooms, waiting area, and coat check. No Ticket No Taco: Ring it in, the kitchen doesn't make a dish without a ticket.FOH means Front of House, which refers to the public parts of bars and restaurants that guests interact with. If a guest desires a gluten free tortilla for their taco, you say "I need a girlfriend” Girlfriend: A term used for gluten free (GF). Hot Pocket: Clean glasses, put them away. I Need a Sexy Fry: A server needs a pretty order of fries. Go Zone: Something that is ready to sell.ĭrop the Becky: After a rap song. Run the Jewels: When you pick up the entire board at once, which can be an uncomfortable amount of tickets. Can be used with varying numbers of guests. Nice Country: Also used as "it must be nice over there," usually referring to an easy task or a cushy situation.Ħ-Top, 8-top: Refers to a table of 6 people, table of 8 people. That's a Dead Fry on the Plate: The food is cold. In the Weeds: You are getting buried by tickets, or are just overwhelmingly busy. On the Fly: When something needs to be done in a super hurry, prioritized, such as if a server forgets to ring in an item, and they need it "on the fly.” Mise or Mise En Place: Ingredients are prepped and ready at your station. Heard: You understand and you’re doing what you've been asked without question. Restaurant workers tend to use it in the real world which can be very confusing to people shopping in the aisle at Publix. Also used as a verb, like when someone gets fired or kicked out of the building they are “86ed."īehind: I’m right behind you. When you are out of something, an ingredient, a dish. Here’s a list of the common, and not so common, shorthand used in local kitchens.Ĩ6: Probably the most common and universal kitchen slang. The industry vocabulary is loaded with abbreviations and phrases that make no sense to an outsider. In the fast-paced restaurant world, even the language needs to move quickly.
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