The restaurant industry is as vibrant and fast-paced as the dishes it serves. Behind the scenes, a unique language keeps the kitchen and front-of-house operations running smoothly. For newcomers or even seasoned diners, understanding this restaurant lingo can deepen appreciation for the culinary world. Here’s a comprehensive guide to restaurant jargon that every enthusiast should know.

1. Back of House (BOH) and Front of House (FOH)

  • Back of House (BOH): Refers to the kitchen and other areas guests don’t typically see. It’s where chefs, line cooks, and dishwashers work their magic. This area often buzzes with activity, with every individual playing a critical role in ensuring orders are prepared and delivered with precision.
  • Front of House (FOH): Encompasses all guest-facing roles and areas, including servers, hosts, and bartenders. FOH staff act as the face of the restaurant, ensuring diners have a memorable experience.

2. Common Kitchen Terms

  • 86: Indicates that a dish or ingredient is unavailable. For example, “86 the salmon” means the kitchen is out of salmon. This term is crucial for seamless communication between kitchen staff and servers.
  • All Day: Used to confirm the total number of a specific dish needed. If three tables order two burgers each, that’s six burgers “all day.” It helps kitchen staff organize and prioritize orders efficiently.
  • Mise en Place: A French term meaning “everything in its place,” referring to the preparation and organization of ingredients before cooking begins. This practice is the foundation of any successful kitchen, ensuring cooks can work quickly and efficiently.
  • Fire: A command to start cooking a dish. For example, “Fire table 12” means begin preparing the dishes for that table. This phrase often signals the start of synchronized teamwork in the kitchen.
  • On the Fly: A request to expedite a dish. Often used in urgent situations, like when a plate is dropped or a guest’s order is delayed.

3. Service Lingo

  • Two-Top, Four-Top: Refers to the number of guests at a table. A two-top is a table for two, while a four-top is for four. This shorthand helps servers and hosts quickly assign and track tables.
  • In the Weeds: A term describing a team member who is overwhelmed and struggling to keep up with orders or tasks. This phrase highlights the need for teamwork and support in high-pressure environments.
  • Campers: Guests who linger at their table long after they’ve finished eating, potentially slowing table turnover. While it’s important to ensure guests feel welcome, excessive lingering can impact restaurant efficiency.
  • Check Drop: The act of placing the bill on the table, signaling the end of the dining experience. Timing the check drop correctly is an art, ensuring guests feel neither rushed nor forgotten.

Read More :- What Does “All Day” Mean in a Kitchen? Essential Restaurant Lingo Explained

4. Bar Terminology

  • Neat: A spirit served straight, without ice or mixers. Ideal for those who want to savor the unaltered flavor of a drink.
  • On the Rocks: A drink served over ice. This is a common preference for many cocktails and spirits.
  • Dirty: Typically refers to a martini with olive brine added. The level of “dirty” can vary based on the amount of brine requested.
  • Last Call: The final opportunity for guests to order drinks before the bar closes. This announcement often signals the winding down of service.

5. Dish Descriptions and Modifications

  • Deconstructed: A dish presented with its components separated rather than traditionally combined. This modern culinary trend emphasizes individual flavors and textures.
  • Sous Vide: A cooking technique where food is vacuum-sealed and cooked in a water bath at a precise temperature. This method ensures consistent cooking and enhances flavor.
  • Upsell: Suggesting additional items to enhance a dish, like adding cheese to a burger or pairing a meal with a specific wine.
  • Sub: Short for substitution, used when a guest requests a replacement for a dish’s standard ingredient. Accommodating substitutions is key to ensuring guest satisfaction.

6. Team Dynamics

  • Expo (Expeditor): The person responsible for ensuring dishes are correctly plated and delivered promptly to the right table. The expo acts as the bridge between the kitchen and FOH staff.
  • Runner: A team member who transports food from the kitchen to the dining area. This role requires efficiency and attention to detail to ensure dishes arrive in perfect condition.
  • Tip-Out: The practice of servers sharing a portion of their tips with supporting staff, such as bussers and bartenders. This system fosters teamwork and rewards collaborative efforts.
  • Line: Refers to the line of stations in the kitchen, where different chefs handle specific tasks (e.g., grill, sauté, or salad station). The line operates like a well-oiled machine, with each station playing a critical role.

7. Guest Interaction Phrases

  • Walk-In: A guest who arrives without a reservation. Handling walk-ins efficiently is a mark of a well-organized FOH team.
  • Turn: Refers to the process of clearing and resetting a table for the next guest. Quick and thorough turns are essential during peak hours.
  • VIP: A very important person who receives special attention from the staff. Ensuring VIPs have an exceptional experience can boost a restaurant’s reputation.
  • Comp: Short for “complimentary,” used when a dish or drink is offered for free, often to resolve an issue. Effective use of comps can turn a negative experience into a positive one.

Why Learning Restaurant Lingo Matters

Understanding restaurant lingo bridges the gap between professionals and enthusiasts. It fosters smoother communication, enhances teamwork, and provides guests with an insider perspective of the intricate dance behind every meal. For aspiring restaurateurs, mastering this language is essential to running a successful establishment. For diners, it’s a way to connect more deeply with the dining experience.

Whether you’re joining the industry, looking to dine like a pro, or simply curious about the culinary world, mastering this terminology adds flavor to your experience. So next time you dine out, don’t just savor the food—savor the language, too.

FAQ’s

  • Why Do They Say “86” in the Kitchen?

In restaurant kitchens, “86” is a term used to indicate that an item is no longer available or has been removed from the menu for the time being. For instance, if the kitchen runs out of a specific dish, a chef or server might say, “86 the steak,” signaling that the steak is unavailable for orders.

The phrase has become a staple of restaurant lingo, ensuring clear communication between staff about menu availability.

  • What Does “87” Mean in a Restaurant?

While not as widely recognized as “86,” the term “87” is used in some restaurants to indicate that an item is running low and is almost sold out. For example, if only one or two servings of a dish remain, staff might say, “87 the chicken,” to give a heads-up that it’s nearly out of stock. Once the item is completely gone, it transitions to “86.”

Using “87” allows kitchens and servers to prepare for limited availability and communicate effectively with customers.

  • Why Do Chefs Say “Hands” in the Kitchen?

In professional kitchens, the term “hands” is a call for assistance. When a chef or cook has a dish ready to be taken to the dining room but cannot leave their station, they will shout “hands!” to request immediate help from a server or other kitchen staff.

This system ensures that orders move quickly and efficiently during busy service hours, keeping operations smooth and maintaining the flow between the back and front of the house. The term underscores the importance of teamwork in a fast-paced kitchen environment.

  • What Does “Flip the Table” Mean in Restaurants?

“Flip the table” refers to the process of clearing, cleaning, and resetting a table to seat new guests after the previous diners have left. This practice is especially important during peak hours when the demand for seating is high.

Quick table flipping allows restaurants to maximize the number of guests served, increasing both customer turnover and revenue. Efficiently flipping tables is essential for maintaining profitability and ensuring a positive dining experience for guests.

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