In the fast-paced world of restaurants, lingo and slang are part of the culture. Understanding these terms not only helps you communicate effectively but also makes you sound like a pro. Whether you're a chef, server, or manager, mastering restaurant jargon is key to success in the industry. In this comprehensive guide, we'll explore the most common restaurant terms and slang, from basic to obscure, helping you talk like a seasoned restaurateur.
1. Understanding Restaurant Lingo
1.1 What is Restaurant Lingo?
Restaurant lingo refers to the specialized language and slang used by restaurant staff to communicate effectively and efficiently in a fast-paced environment. It includes terms for menu items, cooking techniques, table settings, customer interactions, and more. This unique language helps streamline communication among restaurant employees and enhances the overall efficiency of operations.
1.2 Importance of Restaurant Lingo in the Industry
Restaurant lingo is essential in the industry for several reasons:
Efficient Communication: In a busy restaurant, clear and concise communication is crucial to ensure that orders are prepared correctly and served promptly. Restaurant lingo allows staff to convey information quickly and accurately, reducing errors and delays.
Team Collaboration: Restaurant lingo fosters a sense of teamwork among staff members. When everyone speaks the same language, they can work together more effectively to provide exceptional service to customers.
Professionalism: Using restaurant lingo demonstrates professionalism and expertise. It shows that staff members are knowledgeable about their roles and the restaurant's operations, which can enhance the overall dining experience for customers.
Customer Experience: While restaurant lingo is primarily used among staff, it can also benefit customers. For example, when servers use terms like "86" to indicate that a menu item is no longer available, it helps manage customer expectations and avoid disappointment.
1.3 How Restaurant Lingo Enhances Communication
Restaurant lingo enhances communication in the following ways:
Clarity: Restaurant lingo provides a clear and standardized way to communicate specific information. For example, when a server says "2-top," it immediately conveys that the table is for two guests.
Efficiency: By using shorthand and familiar terms, restaurant staff can convey complex information quickly. This is especially important during busy periods when every second counts.
Precision: Restaurant lingo often includes specific terms for cooking times, temperatures, and preparations. This precision helps ensure that dishes are prepared to the desired specifications.
Team Building: Learning and using restaurant lingo can help build camaraderie among staff members. It creates a sense of belonging and shared identity within the team.
2. Common Restaurant Terms
2.1 2-top, 4-top, etc.
"2-top" and "4-top" are terms used in restaurants to indicate the number of guests a table can accommodate. A "2-top" refers to a table that can seat two guests, while a "4-top" can seat four guests. These terms are commonly used by hosts and servers to communicate with each other about table availability and seating arrangements. For example, a host might tell a server, "I just sat you with a 4-top near the bar," meaning that the server has been assigned a table that can seat four guests located near the bar area. Understanding these terms is important for restaurant staff to efficiently manage seating and provide excellent service to guests.
2.2 86
"86" is a term used in restaurants to indicate that an item is no longer available. This could be due to the kitchen running out of a particular ingredient or the restaurant deciding to remove the item from the menu temporarily or permanently. When a server hears that an item is "86ed," they are expected to inform customers that the item is not available and possibly suggest alternative options. This term is crucial for maintaining clear communication between the front and back of house and managing customer expectations regarding menu choices.
2.3 Adam and Eve on a raft
"Adam and Eve on a raft" is restaurant slang for a dish consisting of two eggs (usually poached or scrambled) served on toast. This playful term is often used by kitchen staff to communicate orders to the cooks. For example, a server might tell the chef, "I need those Adam and Eves on a raft right away," indicating that they need two eggs on toast prepared promptly. This term adds a bit of fun and creativity to the kitchen environment while also effectively conveying the order details.
2.4 All-day
In restaurants, the word "all-day" refers to the complete amount of a particular meal that is required at any given time. It is an abbreviation for "total" or "in total." When a chef is making burgers, for instance, and three more tickets arrive, each containing five more burgers, they will have eight burgers available "all-day." This phrase aids in task management and order prioritization for kitchen personnel according to the demand for each dish at the moment.
2.5 À la carte
The phrase "À la carte" is frequently employed in French-speaking restaurants to denote that menu items are priced and ordered individually, as opposed to being a part of a predetermined meal or package. This implies that each dish has a separate price, and customers can select components to build a meal that suits them. For instance, when a steak is priced "à la carte," it means that side dishes are not included in the price of the steak and must be bought individually in a steakhouse. With this word, diners can customize their eating experience to suit their tastes and have more freedom in selecting what they want to eat.
2.6 Back of house (BOH)
The term "back of house (BOH)" describes the portions of a restaurant that are hidden from patron view, like the kitchen, the space used for dishwashing, and the areas used to store food. The front of house (FOH), where patrons are seated and served, and the back of house, where food preparation and other behind-the-scenes activities take place, are usually referred to by different terms. Chefs, cooks, and other kitchen employees create meals in accordance with the menu and make sure that food safety regulations are upheld in the BOH. A restaurant cannot function properly unless the front and back of house teams coordinate and communicate well with one another.
2.7 Bev nap
"Bev nap" is an acronym for "beverage napkin," a square, little napkin for drinks. Usually, these napkins are used underneath glasses or mugs to catch any condensation and shield the surface of the table. They are frequently employed to create a sanitary and spotless surface for patrons' drinks in restaurants, bars, and other dining places.
2.8 Busser
A busser, short for "busboy" or "busgirl," is a restaurant staff member responsible for clearing and resetting tables. Their main duties include removing dirty dishes, glassware, and utensils from tables; wiping down and sanitizing tables; and ensuring that the dining area is clean and presentable for incoming guests. Bussers also assist servers by refilling water glasses, delivering bread or other items to tables, and helping to coordinate the flow of service. Bussers play a crucial role in maintaining the overall cleanliness and efficiency of a restaurant, and their work is essential for providing a positive dining experience for guests.
2.9 Bump it
In restaurants, the phrase "bump it" denotes that an order is done and should be taken off the kitchen's display system. A chef or cook will say "bump it," suggesting that the order can be taken off of the queue, to let the expeditor or server know that they have completed making a meal. This makes it easier for the kitchen staff to keep track of which orders have been completed and helps to ensure that orders are served promptly. In busy kitchens, it's standard procedure to keep a smooth workflow and prevent confusion.
2.10 Campers
In a restaurant, campers are patrons who stay at their table long after their meal is finished and they have paid for it. Since there are fewer tables available for new customers and higher wait times for entering diners, this behavior can be frustrating for restaurant management and workers. Campers frequently linger over beverages or converse at their table for extended periods of time, which might interfere with the restaurant's seating rotation and lower overall service effectiveness. Restaurants can use a variety of techniques, like gently alerting patrons to the establishment's closing time or providing dessert or coffee in a to-go cup, to persuade campers to finish their meal and leave the table.
3. Behind the Scenes: Kitchen Terminology
In the bustling environment of a restaurant kitchen, communication is key to ensuring that orders are prepared and served efficiently. Understanding kitchen terminology is essential for kitchen staff to work together seamlessly and deliver exceptional dining experiences to customers. Here are some common kitchen terms explained:
3.1 Comped: When an item or meal is given to a guest for free, it is referred to as "comped." This could happen for various reasons, such as the item not meeting the restaurant's standards or as a gesture of goodwill to a valued customer.
3.2 Cover: The term "cover" refers to each guest dining in the restaurant. It is commonly used by kitchen staff to keep track of the number of guests being served during a shift.
3.3 Cut: When a server has been relieved from serving additional tables, they are said to be "cut." This typically occurs towards the end of their shift, allowing them to focus on completing their remaining tasks before clocking out.
3.4 Dead Plate: A "dead plate" is a term used to describe a plate of food that has been sitting in the kitchen for too long and is no longer suitable to be served to a customer. This could occur due to an order being prepared incorrectly or a delay in serving the dish.
3.5 Drop: In kitchen terminology, "drop" refers to the act of starting to cook or prepare a specific item or component of a dish. For example, a chef might say, "Drop the fries into the fryer," indicating that the fries should be cooked immediately.
3.6 Drop the Check: When a server presents the bill to a table at the end of the meal, it is known as "dropping the check." This signals to the guests that their dining experience is coming to an end and allows them to settle their bill.
3.7 Dupe: Short for "duplicate," a "dupe" is the order ticket given to the kitchen, indicating the items that need to be prepared for a specific table or order.
3.8 Entrée: Contrary to its meaning in some other countries, in North America, an "entrée" refers to the main dish or course of a meal. It is typically served after any appetizers or starters.
3.9 Expo: The "expo," short for expeditor, is the person responsible for ensuring that each dish leaving the kitchen meets the restaurant's standards for presentation and quality. They coordinate with kitchen staff and servers to ensure that orders are served promptly and accurately.
3.10 Family Meal/A Family: A "family meal" is a communal meal provided for the restaurant staff before or after their shift. It is an opportunity for the team to come together, bond, and enjoy a meal together, fostering a sense of camaraderie and teamwork.
4. Customer Interaction: Front of House Terminology
In the front of the house, where guests are served, effective communication is essential to provide excellent service. Front of house staff use specific terminology to ensure orders are accurate and customers are satisfied. Here are some key terms explained:
4.1 FIFO: FIFO stands for First In, First Out, which is an inventory management method used in restaurants to ensure that the oldest items are used or sold first. This is particularly important for perishable items to minimize waste and maintain freshness.
4.2 Fire: In restaurant kitchens, "fire" is a command given by the head chef to start cooking or preparing a dish. For example, the chef might say, "Fire those steaks for table 15," indicating that the steaks should be cooked immediately.
4.3 Flash: To "flash" something in a kitchen means to quickly heat or cook it, usually just enough to bring it to the desired temperature without overcooking.
4.4 Food Runner: A food runner is a front of house staff member whose primary responsibility is to deliver food from the kitchen to the correct table. They work closely with the kitchen and servers to ensure that each order is delivered promptly and accurately.
4.5 Front of House (FOH): The front of house refers to the areas of the restaurant that are accessible to and interact directly with customers, such as the dining area, bar, and host stand. Front of house staff includes servers, hosts, bartenders, and managers.
4.6 Hands: When a dish is ready to be served, kitchen staff may call out "hands" to alert the server or food runner to come and collect the dish for delivery to the table.
4.7 Heard: When both the front and back of house are in sync and working well together, they are said to be "heard." This indicates that orders are being communicated and executed smoothly.
4.8 In the Weeds: When a server is overwhelmed or swamped with work, they are said to be "in the weeds." This could be due to a large number of tables, a particularly busy shift, or other factors that make it challenging to keep up with customer demands.
4.9 In the Window: When an order is ready to be served, it is placed "in the window," which is a designated area where finished dishes are held before being delivered to the table.
4.10 KDS: KDS stands for Kitchen Display System, which is a digital system used in modern kitchens to display orders and communicate between the front and back of house. It helps streamline the ordering process and ensure that orders are prepared efficiently.
5. Management and Operations
In the restaurant industry, effective management and operational practices are crucial for success. This includes understanding and using specific terminology to ensure smooth operations. Here are some key terms explained:
5.1 Kill it: "Kill it" means to overcook something, typically done at the customer's request. For example, if a customer orders a well-done steak, the chef will "kill it" by cooking it longer than usual.
5.2 Last call: Last call is a term used to announce that the kitchen or bar is closing soon, and it is the final opportunity for customers to place orders before closing time.
5.3 Lowboy: A lowboy is a type of refrigerator located under the kitchen prep area. It is used to store perishable items at a cool temperature for easy access during food preparation.
5.4 Market price: Market price refers to the price of an item based on its current cost in the market. This term is often used for seafood items that may vary in price based on availability, seasonality, and market fluctuations.
5.5 Mise en place: Mise en place is a French culinary term that translates to "putting in place." It refers to the preparation and organization of ingredients and cooking tools before starting to cook a dish.
5.6 Misfire: A misfire occurs when a mistake is made in the kitchen, resulting in a dish that cannot be served to a customer. This could happen if an item is cooked or prepared incorrectly or if the wrong item is prepared.
5.7 No-show: A no-show is a customer who has made a reservation but does not arrive at the restaurant. This can be frustrating for restaurants, especially if they turned down other reservations to accommodate the no-show.
5.8 On the fly: "On the fly" refers to preparing a dish quickly and without advance notice. This could happen if a server forgets to enter an order or if a customer requests a modification to their dish.
5.9 One star: A "one star" is a customer who is overly critical and looks for negative things to say in a review. Dealing with one-star customers can be challenging but is important for maintaining a positive reputation.
5.10 Party: In restaurant terminology, a "party" refers to the size of the group dining at the restaurant. For example, a server might say, "Incoming party of six," to alert the staff that a group of six customers is arriving.
6. Advanced Terminology
In the restaurant industry, there are several advanced terms that are used to describe specific aspects of operations and interactions. Understanding these terms is important for effective communication and smooth operation. Here are some key advanced terms explained:
6.1 Pick up: "Pick up" refers to when one server takes over another server's tables. This can happen if a server is cut from serving more tables and needs to transfer their tables to another server.
6.2 POS: POS stands for point of sale, which is the system that wait staff use to place orders and where each sale is recorded. A robust POS system can provide a single touchpoint for managing workforce, inventory, marketing campaigns, and more.
6.3 Push it: "Push it" means to actively sell a particular item or dish. This is often done to prevent food waste, encourage guests to try new menu items, or sell items with better profit margins.
6.4 Prix fixe: Prix fixe refers to a menu with a fixed price and limited options. This type of menu is common in fine dining establishments and offers a set menu at a set price.
6.5 QSR: QSR stands for quick service restaurant, which is a type of restaurant that offers fast and efficient service. Examples of QSRs include fast food chains and casual dining establishments.
6.6 Run: "Run" refers to the act of bringing something to a table, such as bringing food or drinks to a customer.
6.7 Runner: A runner is a staff member whose job is to "run" food to the table. This role is often an entry-level position for new employees.
6.8 Scripting: Scripting refers to informing diners of the specials and selling the specials. This is often done by servers to promote certain dishes or drinks on the menu.
6.9 Shadow: "Shadowing" is when a new employee closely observes another employee to learn and be exposed to new techniques. This is common during training periods to help new employees learn the ropes.
6.10 Side work/Side duties: Side work or side duties refer to prep work performed by front of house staff to ensure that things run smoothly during service or to set up for the next service. This can include tasks like rolling silverware, restocking condiments, or cleaning tables.
7. Service Excellence and Etiquette
In the restaurant industry, service excellence and etiquette play a crucial role in ensuring a positive dining experience for guests. Here are some key terms related to service excellence and etiquette explained:
7.1 Silent service: Silent service refers to serving guests unobtrusively and anticipating their needs without being asked. This requires reading a guest's body language and providing top-notch service without being overly intrusive.
7.2 SOS: SOS stands for "sauce on the side," which is a common request from guests who prefer to have their sauce served separately from their dish.
7.3 Sous chef/Sous: The sous chef, or sous, is the second-in-command in the kitchen, directly under the head chef. The sous chef plays a crucial role in managing the kitchen staff and ensuring that dishes are prepared to the highest standards.
7.4 Staging: Staging is a form of internship where a cook or chef works briefly, often for free, in another chef's kitchen to learn and be exposed to new techniques. This is a valuable learning experience for culinary professionals looking to expand their skills and knowledge.
7.5 Sub: To "sub" means to substitute one menu item for another. Guests may request a substitution if they have dietary restrictions or preferences.
7.6 Stretch it: "Stretching it" refers to when the kitchen is running low on a certain ingredient and they do whatever they can to make the remaining supply last through the rush or the rest of the night.
7.7 Starter: A starter is the same thing as an appetizer, which is a small dish served before the main course to stimulate the appetite.
7.8 Table turns: Table turns refer to the number of times that a specific table has been sat and settled during a shift. This metric is important for servers and management to track, as it can impact sales and service efficiency.
7.9 Table/Ticket stacking: Table or ticket stacking occurs when servers take orders for several tables and then punch them in all at once. This practice can lead to longer wait times for guests and should be avoided during busy periods.
7.10 Top: "Top" refers to the number of people in a dining party. For example, an "eight-top" refers to a table with eight guests. Servers use this term to communicate the size of the party they are serving.
8. Miscellaneous Terms
In the restaurant industry, there are several miscellaneous terms that are commonly used. Here are some of these terms explained:
8.1 Ticket: A ticket is generated when an order is entered into the restaurant's point-of-sale system. This ticket contains all the details of the order and is used by the kitchen staff to prepare the food.
8.2 Turn and burn: Turn and burn refers to the practice of quickly turning over tables in a restaurant to maximize seating capacity and revenue. This term is often used in busy restaurants where there is high demand for tables.
8.3 Upsell: Upselling is a sales technique used by restaurant staff to suggest additional or more expensive items to customers. This can help increase the average check size and boost restaurant revenue.
8.4 Use first: Use first refers to inventory management practice where items that need to be used first are prioritized to prevent waste. This is especially important for perishable items in the kitchen.
8.5 Walk-in: Walk-in most commonly refers to a walk-in refrigerator, which is a large refrigerated storage unit used to store food items in a restaurant kitchen.
8.6 Walkout: A walkout occurs when a diner leaves the restaurant without paying their bill. This is a loss for the restaurant and can be a frustrating experience for the staff.
8.7 Waxing the table: Waxing the table is a term used to describe giving VIP treatment to a table. This may include providing extra attention and service to ensure the guests have a memorable dining experience.
8.8 Well: The well refers to the house or non-premium alcohol that is used in cocktails and mixed drinks. When a guest orders a drink "on the well," they are requesting the standard, non-premium option.
8.9 Wheelman: The wheelman is the kitchen expeditor who is responsible for coordinating the flow of food from the kitchen to the dining room. The wheelman ensures that each dish is prepared correctly and delivered to the correct table in a timely manner.
8.10 Working: When food is "working," it means that it is in the process of being prepared. This term is often used in the kitchen to indicate that a dish is being actively cooked or assembled.
