Im a cook myself, and these are some back of the house lingo Ive used or heard that I think are common.. Or used if ringing in a pocket check and you need to let the kitchen know that its needed fast. ex: expeditor says Thanks for sharing, Sara. Thanks for your input, Jeff! SOS sauce on side Perhaps not as out of control as in the weeds. walkout: noun. documentary on the death of the apostles; coles sustainability report 2020; istanbullu gelin ending explained. Its a wonder people survive! taking priority over all other things. Window shelf between cook line and expo. Subto substitute one menu choice for another, Use firstinventory that needs to be used next so it wont go bad. awibs says: June 13, 2010 at 3:53 am, some of this is redundant, but some of it is different. Generally HB represents a hamburger and CB a cheeseburger. What are the chickens clucking about now?. Canada, Food Service, Food Technology . Dont Cry Over It Dont add any salt while cooking. window: noun. * Waitron Coined in late 80s to avoid using sexist terms Waiter/Waitress. Sort. store and pour bar containers w/ long necks Sour: A tangy, tart, biting flavour. salamander broiler Those are some good additions Erin Thanks! I need that refire burger now! The babies are complaining again that they need tables. Haus money was the term for our house mother sauces. The duties and responsibilities of a Waiter/Waitress include welcoming and seating guests, taking guest orders, communicating them effectively to the kitchen and in addition, memorizing the menu and offering recommendations to upsell appetizers, desserts, or drinks. Its a real pain in the kiester when the POS goes down. If you kill it, refill it. This causes the servers to lose money because they cannot turn the table., Cats heads and easy diggins: biscuits and gravy, C-board: prepared to take-out (in cardboard), Check the ice: look at the pretty girl who just came in, Chewed with fine breath: hamburger with onions, Coffee high and dry: coffee with no cream or sugar or black, Coffee high: coffee with cream only (no sugar), Cowboy coffee: coffee made with all chicory, Cowboy Western: a western omelette or sandwich, Cowboy with spurs: western omelette with French fries, Customer will take a chance/clean up the kitchen/sweep the floor: hash, Double black cow: double-thick chocolate shake, Dough well done with cow to cover: buttered toast, Drag it through the garden: a hamburger, hotdog, sandwich or similar with all condiments (vegetables) on it, Drag one through Georgia: Coca-Cola with chocolate syrup, Drag one through Wisconsin: serve with cheese (for example, a cheeseburger), Draw one in the dark: cup of black coffee, Draw one in the dark/flowing Mississippi: black coffee, Dry: a hamburger, hotdog, sandwich or similar without butter, mayonnaise or other dressing, Dusty Miller: chocolate pudding, sprinkled with powdered malt, Eggs up: two eggs fried on one side, unflipped with unbroken yolks, Eve with a lid on: apple pie (referring to the biblical Eves tempting of Adam with an apple, the lid is the pie crust), Eve with a moldy lid: apple pie with a slice of cheese, First lady: spareribs (based upon the creation of the biblical Eve from Adams rib), Flop two, over easy: fried eggs, flipped over carefully, with the yolk very runny, Flop two, over hard: fried eggs, flipped over, with the yolk solid all the way through, Flop two, over medium: fried eggs, flipped over, with the yolk beginning to solidify, Fly cake/roach cake: raisin cake or huckleberry pie, Four on two over easy: two orders of eggs over easy, Fry two, let the sun shine: two eggs fried on one side, unflipped with unbroken yolks which are generally runny, GAC : grilled American cheese sandwich (from the pronunciation of GAC; also called a jack or a Jack Benny if theres bacon on it), GAC Tommy: grilled American cheese sandwich with tomato, Gentleman will take a chance: Plate of hash, George Eddy: customer who didnt leave a tip, Graveyard stew: milk toast (buttered toast, sprinkled with sugar and cinnamon, and dropped into a bowl of warm milk), Hatching it: a fried egg on toast with a hole cut out of the center, Heart attack on a rack: biscuits and gravy, Hen fruit or hen nuts: eggs, sometimes boiled eggs, High and dry: a plain sandwich without butter, mayonnaise, or lettuce, Hoboken special: pineapple soda with chocolate ice cream, Hot blonde in sand: coffee with cream and sugar, Hug one/squeeze one: glass of orange juice, Ice the rice: rice pudding with ice cream, In the weeds: a waitress or cook who cant keep up with the tables or orders, Leo: lox, eggs and onion, usually served as an omelette (common in New York City), Let it walk/go for a walk/on wheels/give it shoes: an order to go, a take-out order, Marry: consolidate food in same containers, e.g. The rail in the kitchen Im currently working in is 9ft long just in case you were curious. on your back dont move backwards or turn around because youll bump into the person behind you that just said on your back. HEARD means you drop what youre doing and begin the new action. Food Service. Usually both refer to definition of part of building or establishing the correct authority to report to. I need a tray runner table 2! Two hands table 71! WHAT DOES ILL HAVE A CUP OF COFFEE IN A DIRTY CUP STAND FOR? There's no time or room to write out full menu descriptions on guest checks, so it's crucial that all item abbreviations are clearly understood by both kitchen and floor staff, such as STF, LG or EZ. * Tron Old 80s slang for a waiter or waitress. I also didnt see Sell in the glossary. See stiffs. -Curtain Crawler- a slightly older child, that runs amok around the joint irritating and annoying other customers. Personally, I wrote down just enough to remember what the person ordered. so if all they needed to complete the order was a med rare steak the expediter might yell out, filet med rare makes me a hero. Nectarous like nectar, the drink of the gods. to replace a finished party with a new party. If you need something yesterday its usually because someone on the line is in the weeds, holding up a table. in an attempt to obtain a comp. immediately. Sweet: A sugary flavour. 3 Dining Room Preparation. The most elastic part of a custard or any egg mixture that strings out while whipping and remains in the bowl, OR, the more popular, the little morsels that fell off the most premium food items. a triple is only possible in restaurants that are open through three meal periods, such as breakfast, lunch and dinner, or that have a late night or graveyard shift, such as 24-hr diners and nightclubs. Dish dog is what weve always called the dishperson. This was fun! Monkey dish, small side dish Ive also heard comn out / in! Gang Wait, team service, 2 servers working together under one ID on the POS Can I get an open menu count, please. Ive never heard in the weeds before, its a cracker. Imagine a whole ship incapacipated by food poisening. Smoky: A taste recollective of the smell of smoke. I was so stoked to see your name and pic here . Shopper a person eating that is actually an undercover reviewer or quality control agent Peg dish rack with pegs for plates, etc. A B C D E F G H I J K L M N O P Q R S T U V W. And dont forget to add your own terms to the comment section below! * Eighty-six, 86 Were out of Sams! Glutard: one of the droves of people who ask for gluten free substitutions even though they dont have a gluten allergy, Dead food- food that is cooked and no longer needed from either kitchen or server error. I needed it yesterday, or last week when you need something in a hurry. Its slow, Ive only had like one turn tonight., two- three- or any number top: noun. -Customers or co-workers that spend WAY too much time in the restroom. ex: They got the egg sampler: an order of poached, an order of over easy, an order of over hard, an order of over medium and a two scram.. The hours arent bad, but you are not genuinely needed for service and this shift is usually accompanied by oven scrubbing and potato peeling, and was used as a punishment in restaurants Ive worked. This conversation is a continuation of what was said in the first part of this exercise when the customers arrived and ordered drinks. fire course three on table seventy four!, line: noun. All I got for now, Ill add more as I think of them. Well vodka neat? Ill verbalize the special until were out.. Late bloomers/Late comers: Those guests who ALWAYS come in 5 minutes before closing. Save my name, email, and website in this browser for the next time I comment. Theres many more that I just cant remember. Day care a section of the dining room that has a lot of kids THROW TICKETS- when the Expo Cook throws the ticket through the Window so servers can Stab the Ticket when they pick up their food out of the Window. * Cremate it or Kill it To almost burn something or be very overcooked; i.e Table 5 wants his burger cremated (extra extra well done). this is a version of the same idea i posted recently to a waiting tables livejournal community, Interesting list you have considering this was written originally in November of 2009 i got stiffed., turn: verb. We did have our own language. Can you please stir or add soup in the warmer next to the gril or Inplaced the knot rolls in the hot box and theyre ready to deliver, On Deck: Term used to define who is in line or que to be seated, served, or cashed out following a current service being provided to another customer or co worker. Speed bottle-usually a plastic bottle with a screw on/off neck and a fairly wide opening used for juices, sour mix, or whatever a bartender may need for a mixer. I need table 2s salads on a rail! Or, Give me a well done tenderon the fly.. . There are so many random words that only service industry know! I could hardly chew it! Foundation of Occupational Development. SOS means "sauce on the side." We at Tundra Restaurant Supply wanted to put together one of the most complete guides to restaurant lingo, terms and slang. (what happens in Vegas stays in Vegas.). stab your ticket then. In French theres a term le coup de feu for when the kitchen is in full-swing, cooking during a meal service (as opposed to prep time, before the service begins). Food. Our variation of the push 88 is 80 up. I need runners now!. At most restaurants it is automatic with tables of 6 or 8 and over. sarcastically, refers to a person who stands around giving orders rather than actually working during a task that does not require an expo, such as making drinks or moving tables. For example, CN represents chicken noodle soup, SA represents sausage, STF describes the word "stuffed" and OTS alerts the chef to serve something "on the side." * Commis An apprentice. Speed well/rail-the area right in front of the bartender and their ice well that holds the most common liquors to make the most common drinks. * Chef de Partie Station chefs. He's raised over $66K for him . I have read all through the list and know alot..but have learned lots more. Please prove me wrong. Ive worked for (five) Navy Admirals providing catering events for up to 1,000 diginitarys and VIPs plus several dinner parties and continental receptions. "What does the chit say? ie roll hash (hashbrowns) and cakes (pancakes). I like Push 88 never heard that one before! I dont!!! What does one call a really good return (loyal) customer? * Brigade System The kitchen organization system instituted by Auguste Escoffier. Diner lingo was never intended for use in speeding up the order-to-table process. * Front of the house The front end of the restaurant, the dining room and bar where the customers are served and wait staff, bartenders, bussers and dining room managers primarily work. Hang on, before you run that, Im gonna tax it. https://www.etundra.com/restaurant-dining-room/dinnerware/china/basic/vertex-vre-g5-vista-gooseneck-sauce-boat/. Most restaurants use acronyms and abbreviations for food items as well. Write a novel putting inscriptions or names on the food, plate or coffee (ex. Las Vegas Baby makes me cringe (Ew), Give it to Chef Mike is comical and there are always some vultures in the kitchen. Cut out leave. drop to give manager big bills mid shift. Thank you for the heads up. I need a ring-up for that side of bbq Bump it to remove an order from cook screen once it is made. all day: adjective. For instance: * Credits An amount that is due back to a restaurant from the vendor for a mis-picked, damaged or out of date product. These are great terms to add to the list! Basically saying go take it off. On the Judge Jeanine Pirro show today a young woman said all the register computers went down one day and the manager said to work out of the bag. Balls on the side balsamic vinaigrette on the side, (name of a cook) style no nuts home depot globe light bulbs Nubs a person that has poor knife skills * Sizzle Platter Heavy grade metal oval plate that is used to reheat or cook something in a high temperature oven. Snowed is like in the weeds. This would be enough. A bad or clumsy chef/cook used to stumble a lot and was made fun of by the other cooks and chefs. White: cream cheese and jelly on white bread, Cackle fruit/cackleberries/hen fruit: eggs, Campers: customers who camp out at a table, taking it up for an extended amount of time. Refill in the original cup instead of a new one. Ex. tender - The lamb was so tender that it seemed to melt in my mouth. two shifts with less than eight hours between them, specifically, a close followed by an open. notably, it includes foreign-language slang such as people often wish they knew when they get a job in a restaurant, but does NOT contain standard foreign-language words that can be looked up in a dictionary, such as standard french culinary terms. Its late a gotta open and work a double tomorrow! An asst manager from houston who would work expo on the servers side would call out,I need a one-handed runner. Blessed with over 430 locations around the world, Hooters is known for having incredibly attractive waitresses and excellent wings. These were items that no longer served a purpose and could be broken, stolen as souvenirs, or inconvenience the guests by cluttering the table. Often asked for if a customer used a lot of sugar that wasnt completely dissolved. Roll/rolling: to continue to make multiple of one item until point/wheel says to stop. It is an order that has been sent out, but was returned by the guest (ie. * On a Rail or On the Fly Something needed quickly, like yesterday. filler: noun. a menu item, usually savory, that can be produced on the fly to fill the gap when a course is dragging. * Stiffs Non-tipping customers, see redneck. Overhead may include electricity costs, paper and chemical products, employee salaries and any additional costs that may be relevant in serving an item. I just dropped the drinks on table 4., * Dying/Dead Plate Food that is nearly or totally unservable, either due to temperature, appearance, the waitstaff talking to look to pick up from the hot line or wrong ingredients; for example, My shrimps dying in the window, because I dont have veg (accompanying vegetables) to go with it! (Also called beyond in the weeds.). Other than the standard, mustard and ketchup, what other condiments do you have available? We have relish, mayo, hot sauce, steak sauce, etc at your request, FOH/BOH/MOD: Front of house or front of restaurant. * Mispick An item that is ordered from a vendor that has a label on it that does not match the product it contains. All had a hole in the top to make it easy to lift them off the plate. * Cryovaced Generally used with meat products, but many dried goods are packed this way to retain freshness. Have a question or comment? * Shoe Chef (The Sous Chef) See Shoe, sometimes accompanied by the phrase The Shoe Chef at (my restaurant) cant cook his/her way out of a paper bag.. -Cat, kitty, or big dog- In reference to fat cat, a customer that traditionally OVER tips, never sends anything back, and is more there for the social aspect of perhaps flirting with the 20 years junior server. Hands when chef or expo wants someone to run food out to a table. table with the specified number of people. usually done when you have more orders for that item then will fit in its designated cooking space/area on the grill or it would be more effort to count the all day then its worth. Refers to 2 bacon and 2 sausage. Lunch Ladies The Monday through Friday Day shift servers that have been there for years. #1. to keep the food from cooling off while we went from kitchen to table and #2. in order to stack the plates 2 or 3 plates high on the tray. ie cover that hash/fries/pattie. Mellow a gentle, smooth flavor. 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Rover, also known as a floater or a gopher, the extra set of hands on deck to keep things cleaned/filled. "We need six cheeseburgers all day and one caesar salad." Chit (n.) - Another name for the order ticket. day dots If we want them to start cooking something, we tell them to drop it. * Double Two shifts in a row; e.g. What is the specific term for dish sorting?? Thinking about it, I would have expected it to be a coffee pot used at by the wait-staff, or a sink faucet (that you guessed it, looks like a gooseneck) but nope, it is a sauce boat. UGH, -Princess/Prince- the female or male that is subject of the clam dip, that obtains best shifts based on clam dip, -Short- When the amount of money taken in at the close of drawer by ticket, does not match the money in ones till. * Sommelier Wine Steward or wine waiter. Most restaurants use acronyms and abbreviations for food items as well. I love them all! chit sheet, ticket. -Funkified- The smell of ones shoes, when worn multiple shifts in this industry, that becomes so severe that one can not wear them in a non-restaurant environment without fear that you are not the only person that can smell them. Comps usually result. The light-hearted, tongue-in-cheek and even sometimes risqu phrases could be heard in wide use in busy diners during the 1920s continuing on well into the 1970s. FOOD Adjectives! Much like the secret handshake with which associates of a members-only group greet each other and acknowledge their belonging-ness, diner slang has evolved from the late 1800s as a form of oral slang used by wait staff to communicate their orders to the short order cook. I apologize if somebody has already posted these.. Email editor@connecticutmag.com. Working half of the lunch and dinner service. The baker kinda gives it away : ). * Expeditor, Expo Person in charge of organizing food from the kitchen and sending it to the dining room; a mediator of the line. Space pussy steel wool the workspace of the entree cooks, so named because of how it is usually shaped. Hot Box / Warmer: Usually the established appliance to keep food warm or until ready to serve. in a large enough operation, other food stations may also form a line. Server Station Facebook. comida: idiomatic Spanish. Sad. fire: verb. 2 Preparation Before Guest Arrives. Renee has been published by Lumino and Career Flight as well as various food, education and business publications. Running long when food production starts to arrive at the sell window / pass later than expected Nya Nya overcooked pasta turns to nya nya. Generally root vegetables, potatoes, carrots, but sometimes zucchini or other soft vegetables are used. verbal tipper: noun. Initials are also used for popular cocktails such as screwdrivers (SD), tequila sunrise (TS) and acronyms for gin or vodka martinis (GMART, VMART). NOT the same as a comp. can i cut out early Ttonight? boss said that i can cut out after i roll all the silverware.. Short forms to Abbreviate Waitress. rack used in dish machine * Turn & Burn - Turn a table quickly (usually because there is a long waiting list for tables). White out: When there are so many tickets on the rail that there is no/little space for any more. Job security report a chart that shows who leads in wine sales Preferably before asked too and before guests get up to leave. When an attractive person is seated you may hear, You need to do a drive by on table 21, Open menu count- the number of guests that still have their menus, and are waiting to order. Facebook. * Sacked Fired, usually employees are considered sacked after a major screw up, like serving a banquet of 200 people the $100.00 bottles of Dom Perignon champagne instead of the $12.95 bottles that they were supposed to get. Foodie person that over estimates their knowledge of food, cooking, drinks and drink preparation. Spot-sweep quickly sweeping up anything easily seen on the floor. Im triple sat. http://forum.wordreference.com/showthread.php?t=28317, Three Central & Southern American BBQ styles to try this summer, How To Add Outdoor Catering To Your Restaurant, How restaurant owners are rising to the challenges of COVID-19, http://chefforfeng.wordpress.com/2009/11/12/glossary-of-restaurant-lingo-and-terms/, http://roseledgarddesigns.files.wordpress.com/2012/10/tumblr_lvhuqruxud1r1vzzeo5_r1_500.jpg. to give something away, to take off the check at a financial loss. Set Up a set of cutlery and napkins, sometimes glassware, as in I need 2 extra setups for table 4., Up meaning up in the window, ready to go to table as in Two salads up!, Down server just put food on a table as in Two salads down!. Sarcastically, anyone who presumes to give orders. Hooters. Food Abbreviation. Modifier (noun) A person or an order with a special request to change/remove/or add an item to a dish contrary to how it is sold on the menu. a signature or reserve hor doeurve or amuse-bouche not found elsewhere on the menu that is standing ready to send to VIP tables. Typically the hours of 10p-6p or 9p-5p. You can subscribe to Connecticut Magazine here, or find the current issue on sale here. Dish Pig usually will not even touch. * Tare The weight of a container that the product from a vendor is delivered in. to leave without tipping, but after paying. Silky: A fine, smooth texture characterized by a sleek feel in the mouth. Nice! Seagulls/Vultures: Servers who swarm the plate being put up for sampling for the nights specials. we called them dollar bobs, Working a dv shift; declining volume, when it gets slow the person gets cut. In a restaurant with an open, exhibition kitchen where the kitchen is exposed to the dining room and cooks can see all the customers, and a beautiful lady walks by, a fellow cook might yell out, PUSH 88 and this is to call attention to the front to make sure all the kitchen gets a fair chance to see.

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