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The Kitchen Slang and Lingo You Need to Know in Your …

https://pos.toasttab.com/blog/on-the-line/popular-kitchen-slang-terms

Kitchen Slang You’re Guaranteed to Hear Working in A Restaurant An Alphabetical List of Kitchen Slang, Jargon, Terms, and Lingo Kitchen …


Talk-the-Talk: Kitchen Lingo, Slang and Terms | Culinary Agents

https://culinaryagents.com/resources/kitchen-lingo-slang-terms

Generally the second in command in a kitchen. Stretch. To make a particular item last through an entire shift. Ticket . The physical …


Kitchen Slang 101: How to Talk Like a Real-Life Line Cook

https://firstwefeast.com/eat/kitchen-slang-101-talk-like-real-life-line-cook/

Here’s a guide to common kitchen jargon. ON THE LINE. The “line” is the kitchen space where the cooking is done, often set up in a horizontal line. …


The A to Z Guide to Restaurant Lingo (100+ Restaurant …

https://restaurant.eatapp.co/blog/the-a-to-z-guide-to-restaurant-lingo

86: This is a common term you'll have heard multiple times if you've worked in the restaurant industry long enough. "86" is used when a restaurant is unable to prepare a certain dish, whether that be because they have some …


Kitchen Slang: How to Talk Like a Real Chef

https://www.webstaurantstore.com/article/511/kitchen-slang-phrases.html

In restaurant jargon, kill it means to cook something extra well done. Killing a steak or a chicken breast means to overcook it. Example: Make sure you kill this steak …


104 Culinary Terms Every Restaurateur Should Know

https://www.touchbistro.com/blog/culinary-terms-for-restaurants/

104 Popular Cooking Terms and Restaurant Jargon. Without further ado, here are popular food terms you should know if you work in a restaurant – whether you’re in the kitchen or in a customer-facing role. # Culinary …


Restaurant Terms and Slang: How to Talk Like a …

https://www.lightspeedhq.com/blog/restaurant-terms/

The person in charge of prepping the plates and making sure their presentation is on point before it leaves the kitchen. FIFO This refers to prepped food items: First in, First out. Fire The head chef in the kitchen …


Restaurant Lingo: Restaurant Terms and Slang - Inverge

https://invergehq.com/restaurant-terms/

2-top, 4-top, modeled.… This is the number of people sitting at a table. This is typically used when informing the server that the table has been modeled with customers. A 2-top has …


Talk-the-Talk: Restaurant Lingo, Slang and Terms

https://culinaryagents.com/resources/restaurant-lingo-slang-and-terms

Term to let another member of the staff know you are leaving the kitchen. Deuce. A table with only two seats. Double. Working two shifts in a row. Expediter / Expo. The person who coordinates all orders in the …


What does 86 Mean in Restaurant Jargon? | CulinaryLore

https://culinarylore.com/dining:what-does-86-mean/

To 86 a menu item might mean that it is temporarily unavailable, usually because a primary ingredient has run out. For example, if the special of the night is sea …


Restaurant Terms and Slang | QSR Automations

https://qsrautomations.com/blog/restaurant-management/restaurant-terms/

POS – Acronym for a point of sale – the system in which the wait staff enters in the order and each sale is recorded. QSR – Acronym for quick service restaurant. Run – …


16 common terms in chef lingo explained | Eat North

https://eatnorth.com/mallory-frayn/16-common-terms-chef-lingo-explained

Chit This is just another name for the ticket that the kitchen receives for each table, indicating what they have ordered. Chefs are sure to hear these coming with the …


The Business Jargon Every Restaurant Owner Should Know

https://www.gocheetah.com/blog/business-jargon/

A group of chefs wearing blue gloves working in a steamy restaurant kitchen Front of the House Terms. Front of the house (FoH) is literally the front of the restaurant, …


Restaurant Lingo: 22 Terms You Need to Know - eventup.com

https://eventupblog.tripleseat.com/restaurant-lingo-22-terms-you-need-know

1. 2-top, 4-top, etc. What is 2-top and 4-top? This is the number of guests seated at a table. A two top table has 2 people, a four top table has 4—you get the gist. …


The Giant List of 101 Culinary Terms Every Chef Knows - toasttab

https://pos.toasttab.com/blog/on-the-line/culinary-terms

Culinary Terms: A-D A. A la carte (adj.) - separately priced items from a menu, not as part of a set meal.Al dente (adj.) - cooked so it's still tough when bitten, often referring to pastaA …


A Glossary of Restaurant Lingo, Slang & Terms - e | Tundra

https://blog.etundra.com/food-service/glossary-restaurant-lingo/

* Back of the house – The back end of the restaurant, the kitchen and storage areas, where the chefs, cooks, prep people and dishwashers primarily work. * Bev Nap – The little …


What are some common restaurant kitchen phrases and jargon?

https://www.quora.com/What-are-some-common-restaurant-kitchen-phrases-and-jargon

Answer (1 of 4): “Walking in” means the chef is about to announce new orders that have been entered into the computer from the servers. “Followed by” is something that the chef …


Restaurant Lingo: FOH, BOH & General Terms | 7shifts

https://www.7shifts.com/blog/restaurant-lingo-defined/

FOH Restaurant Lingo and Slang. FOH: An acronym for Front of House, which refers to the front of the restaurant or the client facing areas like the bar or waiting area. …


Talk the Talk: Understanding Restaurant Jargon | Edizeven Blog

https://edizeven.com/blog/industrylife/60-restaurant-jargon-talk-the-talk/

The most common calls outs are “behind” (someone is behind you), “hot behind” (someone is behind you with something hot), “corner” (someone is rounding a …


Restaurant Lingo - Glossary of Terms You Need to Know

https://www.posusa.com/restaurant-lingo/

Walk-In – A “walk-in” is a customer who comes into the restaurant without a reservation. Walkout – A diner that left without paying. Waxing a table – Refers to VIP …


List of restaurant terminology - Wikipedia

https://en.wikipedia.org/wiki/List_of_restaurant_terminology

Sous-chef – the chef who is second in command within a kitchen; sous meaning "under" Table d'hôte – a menu in which multi-course meals with only a few choices are charged at …


Know Your Restaurant Lingo in 10 Minutes or Less

https://www.touchbistro.com/blog/a-quick-primer-on-restaurant-lingo/

While restaurant jargon has a myriad of origins and can serve to annoy some, it does have a purpose. Often replacing expletives, restaurant jargon preserves the guest experience or …


All the Culinary Terms You Need to Know: Kitchen Cheat Sheet

https://www.morethangourmet.com/pages/cooking-glossary-and-terminology

Essence: A concentrated stock or extract of a flavorful ingredient such as mushrooms, truffles, celery, or leeks. Use More Than Gourmet Classic Mushroom Essence (Essence …


Restaurant jargon: gastronomic terms, er, demystified

https://howtowritebetter.net/restaurant-jargon-gastronomic-terms-demystifie-part-1/

Escalope. A nice name for a slice of meat (usually cooked) as thin as the restaurateurs can get away with without being accused of serving carpaccio, bresaola, or …


Restaurant Slang: 20 Terms to Learn | Restaurant Accounting

https://restaurantaccounting.net/restaurant-slang-20-terms-you-need-to-know/

Mise en Place/Mise. A French term that means “everything is in place” or “putting in place.”. Mise is the shorthand of the phrase and refers to the prepped …


Truly Useful Chef Jargon - Paste

https://www.pastemagazine.com/food/truly-useful-chef-jargon/

Just like any industry, the jargon of kitchens serves two purposes: it makes communication easier, because it creates a lexicon specific to the setting. It also signifies …


Restaurant Lingo: Talk Like A Chef - MICHELIN Guide

https://guide.michelin.com/us/en/article/features/restaurant-lingo-talk-like-a-chef

To “trail” in the kitchen is when a chef checks out a potential new cook’s skills in action. You wouldn’t be wrong to think it should be “trial”, as in “trial by fire”. No …


Restaurant Slang and Food Service Terminology, Explained

https://www.buffalomarket.com/blogs/restaurant-owners/restaurant-slang-and-food-service-terminology

A food distributor is a third-party company that acts as the middle person between a food producer and a food seller. Good food distributors can help keep inventory levels stable …


More Useful Examples Of Chef Jargon - Escoffier

https://www.escoffier.edu/blog/culinary-arts/more-useful-examples-of-chef-jargon/

Family meal: This has two distinct meanings. The first is a meal that new chefs will use to better acquaint themselves with the restaurant’s menu and overall …


Glossary of Restaurant Business Terms - The Balance Small …

https://www.liveabout.com/glossary-of-terms-2888526

Expediter: The kitchen staff who group plated food together by table number for the servers to deliver. Front of House: Refers to the area of a restaurant where guests …


Commercial kitchen terminology 101 - Johnson Hospitality

https://johnsonhospitality.com.au/blog/commercial-kitchen-terminology-101/

Service starts here. Members of our team have been working in the hospitality industry for more than 20 years. We can help you choose the right hospitality …


Cooking Terms All Restaurant Staff Should Know

https://upserve.com/restaurant-insider/cooking-terms-all-restaurant-staff-should-know/

Stretch it. When cooking supplies are thin and you’re close to 86’ing a dish, it’s a good idea to try and stretch it – or make use of what you have to make the plate …


What Does “All Day” Mean in Restaurant Slang? | CulinaryLore

https://culinarylore.com/dining:what-does-all-day-mean-in-restaurant-slang/

All day is simply a readjusted verbal count that means the same as all together. For example, in the aforementioned salmon scenario, it may be that there have …


Bartender Lingo, Restaurant Terms & Kitchen Slang - BinWise

https://home.binwise.com/guides/bar-and-restaurant-terms

The front of house (FOH) is the public-facing part of a restaurant or bar, where people enter, wait, sit, dine, and drink. Unless you’re getting a tour of the back offices and kitchen, if …


Bartender Lingo, Restaurant Terms, And Kitchen Slang Dictionary

https://home.binwise.com/blog/bartending-terms

Bartending Terms. #-deep: 2-deep, 3-deep, etc., refers to how many people are waiting in line to get drinks at the bar. ‍ 86'd: An item that's no longer available. Learn more about 86 …


Kitchen Slang: Top 20 BOH Phrases You Need to Know - Flyght

https://www.whatisflyght.com/kitchen-slang/

Cooks use the term “86’d” when the restaurant has run out of a dish. A dish can also be 86’d if the chef is unhappy with how it’s being prepared and wants to take it …


Restaurant Jargon / Restaurant Terminology - Ravi Wazir

https://www.raviwazir.com/rsg/ch_jargon.htm

Restaurant Jargon / Restaurant Terminology. 86’d: When an item on the menu is unavailable for sale, it is referred to as 86’d. A drunk customer or even an exhausted colleague, is also …


Common Diner Lingo Phrases and Their Meanings - Taste of Home

https://www.tasteofhome.com/collection/diner-lingo/

In the Alley. Any side dish you order in a diner comes “in the alley,” unless you’re ordering hash, which is “mystery in the alley.”. Hash has a whole host of other …


Restaurant Kitchen Layout: How to Design Your …

https://www.webstaurantstore.com/article/11/restaurant-kitchen-layouts.html

The basic principle of ergonomic design calls for employees to expend the least amount of energy to complete the most tasks in the shortest amount of time. An undercounter freezer, for example, might be …


Understanding Diner Lingo: 55 Phrases to Get You Started

https://www.mentalfloss.com/article/31493/understanding-diner-lingo-55-phrases-get-you-started

6. Belch water/balloon water - Seltzer or soda water. 7. Blonde with Sand - Coffee with cream and sugar. 8. Bloodhound in the Hay - A hot dog with sauerkraut. 9. …


Restaurant Acronyms Terms Titles - Michael Hartzell

https://www.michaelhartzell.com/restaurant-acronyms-terms-titles

Restaurant acronyms, terms and titles used in business materials and forms. Toll Free - 877-759-6730. Restaurant Marketing Blog; Restaurant Forms. Restaurant Acronyms; Contact. …


Restaurant Terms Defined: All the Lingo and Industry Slang You …

https://backofhouse.io/stories/restaurant-terms-lingo-slang-definitions

86. “Eighty-six the avocado toast.”. Anything you are out of is 86’d — snapper in the kitchen, ice cream in pastry, gin behind the bar, if it’s gone (or perhaps ruined) you …


The Complete Guide to Restaurant Kitchen Design

https://possector.com/hygiene/restaurant-kitchen-design

The general rule is that for every seat in the restaurant is necessary to provide at least 5 square feet of kitchen space. This means that in a restaurant with 60 seats restaurant kitchen should take an area of 300 …


34 Food Industry Phrases - Business Insider

https://www.businessinsider.com/34-food-industry-phrases-2014-8

In the fast-paced ballet of cramped kitchen spaces, cooks let their co-workers know they are moving behind them so there are no unnecessary collisions. When …


90 Food Menu Terms Explained - Fine Dining Lovers

https://www.finedininglovers.com/article/90-food-menu-terms-explained

That’s why this food infographic from Bookatable is so useful. It lists a whole mix of different menu terms that often confuse people an offers up some basic …


Here's What All Those Nonsensical Restaurant Terms Mean

https://jezebel.com/heres-what-all-those-nonsensical-restaurant-terms-mean-1641239539

Reggae. Meaning: "Regular." Nothing different about the order — so "Chicken Sandwich, reggae" means to make it exactly how it looks on the menu. This is more rare …


Restaurant Accounting Terms & Definitions

https://rasiusa.com/glossary-restaurant-terms/

Definition: A predetermined amount of time – usually three, four, six or twelve months – that a restaurant uses to report its finances. Tax reporting day (April 15th) is a twelve-month …


Kitchen jargon - Everything2.com

https://www.everything2.com/title/Kitchen+jargon

These terms have migrated across industries, and into regular life, but I first began using them and others as a teenage line cook at a busy restaurant.To be sure, the …

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