fire: verb. Diner Lingo: How to Talk Like a Short Order Cook - CT Insider day dots Door Whore- The hostess or greeter that seats customers. Ace a person that has high levels of skill. When receiving meat products that have been cryovaced, keep a look out for products that are discolored and brown-looking, this means the airtight seal has been broken and you should send the product back. Some funny ones too. Shopper a person eating that is actually an undercover reviewer or quality control agent WOW a HUGE addition to the list thanks Steve! 3.1 Preparing the Tables. split 3-ways-when a table orders one entree and gets it split on three platesreally. I especially like Cheesing it. Fire and forget An item that you can start and forget about until its done. Literally food. Specifically implies pre-shift staff meal. Topics Covered in this Guide. All I got for now, Ill add more as I think of them. ie that burger is working spicy fries and no onions. Used to call attention to the very attractive but sometimes used for the very unattractive as well . Board The place where you put the tickets. immediately. 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.). Does anyone know what a 131 is? food abbreviations for waitresses (Pls see the following for image). 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. the workspace of the entree cooks, so named because of how it is usually shaped. There are too many kinds of food and it would depend on where you work. 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. WHAT DOES ILL HAVE A CUP OF COFFEE IN A DIRTY CUP STAND FOR? In the front of the house, it could mean one server just had two parties of 15 seated at the same time and they all want separate checks. Pipe Stock: Water for the tap used in-stead of Stock. abbreviation for reservation. Can refer to either a literal reservation, eg I made the resos for 7:30 or people who have made reservations, eg we have 350 resos on the books tonight., run: verb. Down if I need to get in a cabinet or drawer under you Id say down and the person would move out of the way.
Wow, these are all great and new to me! Blue check when a plate comes back to be corrected, it becomes a blue check with priority to sell Generally root vegetables, potatoes, carrots, but sometimes zucchini or other soft vegetables are used. food abbreviations for waitresses High-tops taller tables, ours are with stools for seats. Silky: A fine, smooth texture characterized by a sleek feel in the mouth. Charity worker a server that doesnt sell / up-sell See shorting. SOS sauce on side 2019 f150 transmission skid plate; nissan stop lamp switch a specific insult to the server. pocket ticket an order you forget to put in. 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. Well (noun)- Containers filled with ice used in drinks doubling to cool the drinks used for the guns through heat transferring metal. I cannot remember what these covers are called. Waiter Abbreviation 3. are their apps clear? to leave without paying, not after paying and without tip. This was fun! busting suds was the fun loving title for the back breaking job of scrubbing pots and plates. S&P: Obviously salt and pepper, but usually refers to the house seasoning that sits in an eighth pan by the grill, even if it involves other seasonings, that is sprinkled on each meat item. on a staff too small to have a full-time expo, a chef de cuisine, sous chef, or head food runner may fill the role. stab your ticket then. We are 86 the special. The spinach tastes funky, so chef is 86-ing it. He was caught drinking; hes been 86d.. We did have our own language. I needed it yesterday, or last week when you need something in a hurry. i.e. Some were metal and some were a fiberglass type of material. Mixer-a juice, soda, or any liquid addition to a liquor(s) to make a drink. TERM ABBREVIATION TERM ABBREVIATION Burrito BURR Mac N Cz K- MAC N CZ Sunrise Burrito SUNRISE Quesadilla K-QUESADILLA Bagel Breakfast BAGEL BRKFST Grilled Cheese K-GRLD CZ Biscuit and Gravy B & G Turkey and Cheese Sandwich K-TURK CZ SAND 1 or 2 pieces 1 pc/ 2 pc Flapjacks CAKES Cream cheese CRM CZ Raspberry Walnut Flapjacks RW CAKES . The Waiter and Waitress Guide to Properly Taking Food Orders from Restaurant Guests How to Take Customer Orders in a Restaurant Giving and Collecting Orders: Every establishment has a specific protocol for taking orders from the table and giving them to the kitchen and assembly areas. comeback: Does Rock and roll raise VD? * Deuce A table with only two seating spaces. Usually combined with a reason for the giveaway, eg, Comp no like, comp b-day, comp spill., cover: noun. a guest as a statistic, used for end-of night head counts. Breakdown was when BOH opened their PBRs and began washing/covering everything. 19. Server: The accepted word for waiter and waitress. You can subscribe to Connecticut Magazine here, or find the current issue on sale here. customers who showed up without a reservation. Corner Used to help servers and kitchen staff navigate when walking around blind corners. Thats all I can think of right now, had a long shift! ROLL SILVER- when servers roll silverware up into napkins to be used later/next day as place-settings. Top: also refers to how many customers a table can seat. Some common sauce abbreviations are MS for meat sauce, MAR for marinara and ALF for Alfredo. i.e. to present a customer with. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Heather graduated from the Culinary Institute of America and has spent 20+ years in the Foodservice industry. Ive worked for (five) Navy Admirals providing catering events for up to 1,000 diginitarys and VIPs plus several dinner parties and continental receptions. Federation of Organic Dairy. Governmental Federation. Three common soft skills for a waitress are communication skills, customer . added add added water add wtr artificial art aspartame asp assorted asstd Australia Austl average avg baked bkd baking bkg barbeque bbq boiled ckd boneless w/o bone bottle btl bottled btld braised brsd breaded brd broiled brld calcium calc California Calif calorie cal caffeine caff canned cnd carton ctn charbroiled char chocolate choc chopped chpd cholesterol cholest commercial cmrcl . STAB & GRAB- when servers stab their tickets and snatch their food up in a hurry to get it out to the customers. Renee has been published by Lumino and Career Flight as well as various food, education and business publications. * Credits An amount that is due back to a restaurant from the vendor for a mis-picked, damaged or out of date product. As the foodservice industry closes out 2020 and looks ahead to the Q1 of 2021, we are preparing for the ongoing challenges of COVID-19. Under Cover- on the house, Hi Heather!! It requires the server or attendant to make change by hand/mentally. Honeyed reminiscent of honey. Used in restaurants that have a large window. PACKED HOUSE- tables are full and there is usually a full waiting area of customers, can be used with In The Weeds or Slammed. food abbreviations for waitresses Quat, quat strips, sani bucket The proper order in which to use product. this is a version of the same idea i posted recently to a waiting tables livejournal community. The list of 12k Food acronyms and abbreviations (February 2023): 50 Categories. All hands on deck: When multiple tables are in the window dying (graveyard) everyone comes and get their food out of the window. Server Station Ex. Mess Up: A server will discreetly ask a cook to mess up a certain dish so that they may eat it. Ive been trying to remember a term we used for the cover used on dinner plates. Where im from we call them Mondays, cause no one likes Mondays. Adam and Eve on a raft and sink em! IQF individually quick frozen to run out on something. Usually done after accidentally breaking a glass over it. Gratutize to add a fixed gratuity parties of (any number) or more. undercooked - The undercooked salmon was very poor. That was terrifically hard to read. The babies are complaining again that they need tables. Auto-Grad (Noun)- Automatic Gratuity added to tickets of parties of eight or more that are required to be only one check for the ease of the restaurant of always 18%. Echo Like heard, a way of letting someone know you heard them. (My favorite) VIP pass: noun. Table Hop: When a lazy servers takes orders from two or more tables then slams the kitchen with all the orders at once, appetizers and all. those given a pager Turn that table now, weve got 8 on tether, Screamer: a crying infant or unruly child in the dining room usually in conjunction with a expedite plea Screamer on 5 Rail It Yesterday!, sometimes an obnoxious/complaining adult, Ghost: a member of a party who hasnt arrived yet Hold table 7, we got a ghost, Kiss: roughly a little kiss the fire (ultra-rare, or lightly warmed), kiss the sea (barely salted), A Precious: a very finicky, difficult or demanding diner; someone who sends everything back or expects a comp, Donkey: lowest person in the kitchen, particularly a cook, who ends up doing the all the scut work for the other cooks on the line the beast of burden. Aside from that, great website! Love im when he workseveryone grumbles when he doesnt. Have a question or comment? Slack / slack out defrost Juicy: A succulent, tender texture characterized by the presence of liquid in a solid food. SM and LG are used to distinguish small and large. Mellow a gentle, smooth flavor. When I look at your blog in Safari, it looks fine however, when opening Mazel Tov! Ill comment to say that you have no sense regarding the English language. the shelf or platform between the workspace of the cooks and everyone else. Diner Lingo: How to Talk Like a Short Order Cook, National Signing Day 2022-2023: Connecticuts signing list. https://www.etundra.com/restaurant-dining-room/dinnerware/china/basic/vertex-vre-g5-vista-gooseneck-sauce-boat/. Ex. weeded, in the weeds: to be backlogged, overwhelmed, behind in your duties. void: verb. Ham and eggs poached on toast? Clears/cleared the Rail: Selling all the tickets currently on the rail. Thanks for your input, Jeff! There is 2 cases of flour on hand until 2 weeks from next truck. Who placed an order of 3 garden salads when there were only 2 on hand?, Graveyard: Usually used to refer to an assigned shift of overnight or referred to as 3rd shift. He/She deserves a title. book wait staff order/money holder. Cut when a server has been cut off from taking tables to do side work and finish the shift. I think Im resigned to being in the Procurment/Distribution area as most cooks have shown they are NASTY! Food Additives - abbreviations ie That order is working 2 and 2 and hash. : Alot like Hot Behind and Hot Behind, you yell this when youre going into a cabinet cooler, so nobody turns around into you and drops anything. CORNER / COMIN OUT / BEHIND again kinda obvious and used super frequent but when u r carrying stuff around lots of moving people carrying stuff u need traffic signals SIR I wonder if this is a regional thing cuz not alll the restaurants ive ever worked at do this , but alot of people call each other sir alot , presumably started because manners are so important when all these people are really busy and need alot of things from each other please comment. The issue is on our radar and will be fixed in the near future. The term basically suggests that the kitchen is under fire (high pressure), but also of course theyre firing the food. Bleeder When a ketchup bottle has been sitting in a hot kitchen undisturbed for too long, and the contents ferment. FOH Restaurant Lingo and Slang. -Customers or co-workers that spend WAY too much time in the restroom. Id like a glass of merlot, please. suggesting Iron Horse at $6.00 a glass as opposed to the house vino at $4.00 a glass. Its a wonder people survive! stiff: verb. Pantry: Any area where the dry storage is, usually where pasta and canned goods are. Waiter Abbreviation. A Glossary of Restaurant Lingo, Slang & Terms. * Waitron Coined in late 80s to avoid using sexist terms Waiter/Waitress. An order that takes priority might be labeled OTF for "on the fly" and TG typically means "to go.". to list off menu modifications that are not printed. Mealy containing meal; soft, dry, and friable. Sharp: A harsh, tart or bitter taste. * The Man, the Boogie Man Health Inspector. hot app line, cold app line, dessert line.. The phrase itself causes employees to watch accuracy and conditions of the products they are preparing and serving. XD ie: Dude what did you do to that steak, youButcher. you know, where they have extra silverware, a computer to send an order to the kitchen, water, salt and pepper, etc is it geuridone? Refers to the Head Chef or The Boss! The only origin for this word that I know of was told to me by a European Chef I worked for. @Butch, ugh, Im a grammar nerd, so all I could do was hang my head and cry, http://roseledgarddesigns.files.wordpress.com/2012/10/tumblr_lvhuqruxud1r1vzzeo5_r1_500.jpg (this is me now). 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). ( To Rail- to move a new ticket the furthest left on the rail thus increasing its priority). * Tare The weight of a container that the product from a vendor is delivered in. FOOD Meaning Abbreviated Abbreviations Common. FIFO is a good term because, as you said, it doesnt get practiced nearly as often as it should in normal food service. (Sam Adams) 86 it! or the kitchen is out of the item ordered. http://chefforfeng.wordpress.com/2009/11/12/glossary-of-restaurant-lingo-and-terms/. Dish Pig usually will not even touch. * Kill it To make something very overcooked; see Cremate it. * Brigade System The kitchen organization system instituted by Auguste Escoffier. Hands when chef or expo wants someone to run food out to a table. -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. ie we had a white out for at least an hour tonight. Wheres the manager? -Franks in hiding. My son is a head chef at a local tap house and gastro pub in Dover Nh. Bang cock said before opening a low door where another staff member is standing To my experience, Gooseneck is another name for a sauce boat. its a graveyard up here!! : Something staff yells when a server drops a plate(s) or glass(es).. Its well worth noting that this is an exciting time for the back of the house, as the server who broke the item is mercilessly ridiculed.. And new servers always fall for the that comes outta your check trick.. On The Books: The people that have made a reservation are on the books, a chef will sometimes ask the host how many are on the books tonight so as to get an idea of how much to prep their station. Table 12s chicken was raw! Comp the whole table desserts and coffee!, * Cover A customer, i.e.It was a slow night, We only did 20 covers tonight.. An 8-year-old learned his Waffle House waiter was living in a motel. Items or directions with only one word are represented by the first two to three letters or a combination of three to four letters that phonetically sound out the full word. Wow, thanks for your contribution Dr. Garfield! i noticed Crater rush is not on the list, it is one i have heard in a couple of my restaurant jobs. * Turn & Burn Turn a table quickly (usually because there is a long waiting list for tables). NOT the same as a comp. daddy or mommy the restaurant owner that you like ( daddy needs a filet medrare on the fly). I cant believe you sat a double at my 6 top instead of the bar, On tether: refers to customers/parties who are waiting to be seated, esp. dragging: verb. So 31 wrecked is 3 on i scrambled. CORNER or RIGHT BEHIND- used by servers to let others know they are in close proximity of another person (usually with a tray of food or drinks) so they dont run into each other and knock the food/drinks onto the floor. 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. 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. When ordering pizza, servers use TH to indicate a thin crust or P for pan (thick crust). Refers to 2 bacon and 2 sausage. Par or Par Cook: When a very large party has made a reservation, they are sometimes only offered a few key items from the menu (because of their size, almost like ckicken or fish at a wedding reception). 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. Ha ha nice! How do you describe a kitchen thats in full swing? The Robo is the Robocoupe, the heavy-duty food processor, use as a verb, robo that dressing. 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. Canadians, guests that either dont tip of tip well below 15%. I apologize if somebody has already posted these.. ie That salad clears the rail or cheering cleared it when the last bill is sold after a rush. Well vodka neat? PUNCH IT- when servers/bartenders put their order into the POS system so the ticket will print in the kitchen. short for complimentary. NOT the same as a void. Miscellaneous Farming & Agriculture. -Family Meal- Occurs after close, When ManagementOwners Chefs/cooks, bartenders, servers, dish pigs, bussers, illegals, everybody involved, maybe switches rolls, but all bets are off for who goes where and does what. Rate it: FOOD. Kitchen staff also rely on modifiers to ensure that food is prepared and packaged correctly. Short forms to Abbreviate Waitress. Restaurant owners have had to navigate uncertain times and pivot in new ways over the past year. * Shorting An unscrupulous method used by some vendors to charge a restaurant for more product than they actually receive. We at Tundra Restaurant Supply wanted to put together one of the most complete guides to restaurant lingo, terms and slang. food abbreviations for waitresses. Military slang for dishwasher: Pot walloper, BUTCHER: Someone that mangles or desrtoys a dish or food product. The woman refused to do it. We covered the plates for two reasons. Sad. -Dish Pig- the poor, unfortunate soul that washes and sterilizes dishes and cookware. Im gonna have to shotgun you these orders., Lake Erie highball customer ordered a glass of water, wearing: the side what is that burger wearing? fries, straight up: exactly as it comes on the menu they want that straight up, fish is swimming: the fish is in the fryer, time: what is your time? amount of time since your oldest ticket was ordered, cheesing it: putting the cheese on, this is the final step so it means its basically ready How much longer on that sandwich? Im cheesing it. Neat-poured straight out of the bottle into guests glass. Where the cooks place the food for pickup. FD. Starter- same as app, appetizer three medium rare all day!. Typically, the manager will run a prio back to the table. * No Call/No Show Employee who does not show up and does not call or a Reservation that does not show up and does not call. until you just want to strangle them ZZZ. Write a novel putting inscriptions or names on the food, plate or coffee (ex. Or Hobart Synthesizing Unit props to Chef Erik B. for that! A server will ask a cook for an item on the fly when they forgot to enter it on the ticket and need it immediately to sell their table. Ex. Dobie The ubiquitous yellow mesh sponge in every kitchen. push 88- Im sure this one is specific to my restaurant but other restaurants probably have their own version of the same. Crop-Dusting: Lifting an air-biscuit in the dining room and walking it off until youve eliminated the odor from your wake. 0. w8ter. And, back when the whole kitchen was obsessed with the Walking Dead: Jenny Craig The furthest Server section in the restaurant. (Usually used for scotch, whiskey, cognac, etc.). Just coming from an IT guy, but some nerd made those terms (Auto-Grad, Modifier), and I probably wouldnt consider these restaurant industry standard, more IT standard for naming practices, and even then it is more of a best practice as oppose to an exact standard. Scripting - Informing diners of the special and selling the special. Wait Station 8. articles. Farmer overed and over dead. OTR stands for "on the rocks" and UP for "straight up." Bump it to remove an order from cook screen once it is made. taking a long time, very backlogged. This past October at the Restaurants Rise conference powered by MUFSO, we got the opportunity to interview several restaurant operators about how theyve risen to the challenges presented by the pandemic. * 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. * Cant cook his/her way out of a paper bag Someone who cant cook well, usually applied to describe someone thats a terrible cook/chef but thinks that he or she is the greatest. Manager on duty whom is most likely who to report to directly or head of the circus so to say. I love it! * Stiffed A customer has left the restaurant without tipping the server. Sharp - Someone has sharp object like a knife behind you. What was the form of tender? They paid with cash., Chateau Lapompe:way to call tap water among staffmembers 2 chateau lapompe on table 7usually accompiened by a fair dose of sarcasme:P, House/table/regular/plain/normal water:way to call tap water among customers as if it was too cheap just to call it tap water. SKIPPER- a server who skips out on their sidework or rolling silverware, see Skate or Skater. a round of guests. Here are some other names: Canadian Food Inspection Agency. (what happens in Vegas stays in Vegas.). Balls on the side balsamic vinaigrette on the side, (name of a cook) style no nuts The next level above Cremate it. DOOR! Baker- baked potato, wheres my baker for this table? Foodie person that over estimates their knowledge of food, cooking, drinks and drink preparation. The most common hard skill for a waitress is food orders. * Shelf life The amount of time in storage that a product can maintain quality, freshness and edibility. 3 short forms of Waiter. Yes? Hey Laura, : Another way of saying yes or okay. The Kitchen Slang and Lingo You Need to Know in Your Restaurant - toasttab Wow, it is a whole different language! I love them all! can i cut out early Ttonight? boss said that i can cut out after i roll all the silverware.. 2 and 2: Used in breakfast joints. filler: noun. Table 21 is a large party, I need to grat them., Rotation- the order in which the host seats the tables. We use a term, and yes, it is gauche, Canadian for tables that, at sight, one can tell will either stiff or drop two dollars. Compiled by Garrison Leykam, author ofClassic Diners of Connecticut. The position responsible for cold food preparation, including salads, cold appetizers and plating desserts. One of the things he expects from the back of the house is when he gives an order or call out that the staff reply heard so he can be sure that he was heard. to take off the check with no financial loss to the restaurant. Weed wacker / bail out a person sent to help someone get out of the weeds Spot-sweep quickly sweeping up anything easily seen on the floor. At most restaurants it is automatic with tables of 6 or 8 and over. Way behind. Haha. I need table 2s salads on a rail! Or, Give me a well done tenderon the fly.. 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. How is my priority for table 21 coming?, STAT: Right Now : i need my appetizer STAT!. Working: When an order comes with something or to describe mods. Relief: Good luck in the restaurant business, but this is referred to as the designated or assigned person to relieve staff temporarily for a break of 6-8 hours of work to attend to their personal care,health, or just a break in general! -Clam dip- A person in authority, that is attempting to, or successfully IS, sleeping with an employee on the basis that they will fire them if they dont. : bacon, lettuce, and tomato sandwich, Baby juice/moo juice/cow juice/Sweet Alice: milk, Battle Creek in a bowl: bowl of corn flakes cereal (the Kellogg Company based in Battle Creek, Michigan), Belch water/balloon water: seltzer or soda water, Birds in a nest: a fried egg on toast with a hole cut out of the center, Black and blue: a steak cooked quickly over very high heat so that it is seared (black) on the outside and rare (blue) on the inside, Black and white: chocolate soda with vanilla ice cream, Black cow: chocolate milk or chocolate soda with chocolate ice cream or a soda made with chocolate ice cream and root beer, Blonde with sand: Coffee with cream and sugar, Bloodhound in the hay: A hot dog with sauerkraut, Blue-plate special: a dish of meat, potato, and vegetable served on a plate (usually blue) sectioned in three parts, Bow-wow/bun pup/tube steak/groundhog/Coney Island/Coney Island chicken/Coney Island bloodhound: hot, Break it and shake it: add egg to a drink, Bucket of cold mud: bowl of chocolate ice cream, Bullets/whistleberries/Saturday night: baked beans, Burn it and let it swim: a float made with chocolate syrup and ice cream on top, Burn one, take it through the garden and pin a rose on it: hamburger with lettuce, tomato and onion, C.J. FIFO First in, first out. * Toss An unscrupulous method used by some vendors to make a box look like its full of product. A 21 oe is 2 eggs on one plate over easy. Suggest. Cut out leave. That super crunch french fry that stuck in the basket for 3 rounds. 18. Window shelf between cook line and expo. 7 popular forms of Abbreviation for Food updated in 2023. Needing someone to tell me the meaning of throwing a waiter on the floor in a restaurant meaning having or replacing some to work the front of the house, Call party-when guests request you to be theyre server. I have a three more terms to add to this list. Thanks. home depot globe light bulbs Gun (noun)- A spray nozzle connected with a hose supplying coke, diet coke, tonic, soda, ginger ale etc.. : A cook or chef would yell Hands! to signify a tables order was in the window, and that any available server should take it out. Now, let's dive in. 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