; Deuce: Table of two guests. If you kill it, refill it. Chickens- What the cooks and kitchen manager called the servers at one place I worked. upsell: verb. used instead of mashed potatoes. My job on the ship was to feed the crew a nutritious meal and not make them sick. I need runners now!. Well vodka neat? Job Outlook. The most common hard skill for a waitress is food orders. -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. Great post!! Most restaurants use acronyms and abbreviations for food items as well. * Shoe A slacker cook/chef. Hokey (noun or verb) The non electric vacuum used to clean up after children who smash every cracker on the floor. Turning/Flipping Tickets (Verb)- To turn the latest tickets on the rail around to the blank side so as to stay organized and worry about current orders intending to turn them back when caught up to the order influx. Bain marie an eight qt food storage bucket with lid. * Sous Chef Generally the second in command in a kitchen; there can be an Executive Sous Chef, generally found in a larger kitchen with a lot of staff. overcooked - The broccoli was overcooked. Cut when a server has been cut off from taking tables to do side work and finish the shift. Im a cook myself, and these are some back of the house lingo Ive used or heard that I think are common.. Hammered see Killed -Customers or co-workers that spend WAY too much time in the restroom. Breakdown was when BOH opened their PBRs and began washing/covering everything. These were items that no longer served a purpose and could be broken, stolen as souvenirs, or inconvenience the guests by cluttering the table. fire one filet medium rare, one filet medium. * Drop Start cooking the accompanied item; e.g. * Waitron Coined in late 80s to avoid using sexist terms Waiter/Waitress. Biotherm thermometer * Fire, Fire it Order given by the head of the line to the other cooks to begin preparation of certain orders, such as Fire those shepherds pies!, * Foodie (Depending on context) The bane of cooks and chefs everywhere, a Wanna-Be professional cook/chef. The cost of a chicken entre with meat, sauce, vegetables and starch is your food cost. Following is a helpful list of adjectives for describing the taste of food to help you improve and expand your English vocabulary. Chef: Savannah, get me a sixth pan, heard? 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. Wow, these are all great and new to me! A few more that were left off the list These are great terms to add to the list! Save my name, email, and website in this browser for the next time I comment. Miscellaneous Farming & Agriculture. That is all i can think of right now. ex: Hot side just got slammed, they have 7 tickets on the board, The Sampler Used when a table orders one of everything. I can only imagine how important food safety must be on a large military vessel! Ticket in the window chef, Priority: Same as on the fly takes precedents over all other tickets. Browse 324 acronyms and abbreviations related to the Food Additives terminology and jargon. Yay, Hobart. Hands! Condiment Station * Well drinks Well drinks are made from the inexpensive house liquors on hand. undercooked - The undercooked salmon was very poor. Where the cooks place the food for pickup. 8. articles. Youll have to wait (unless its a single sell, then well pull it out). unripe - Many types of fruit are picked unripe and become ripe as they are shipped. To set up, as in, a table. I used the term hammered all the time when I use to bar tend great addition! If you need something yesterday its usually because someone on the line is in the weeds, holding up a table. 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. Font size: AL: Anal Leakage: Rate it: AMC: Additive Manufacturing Consortium: Rate it: BLEB: Buffered Listeria Enrichment Broth: Rate it: BS: Bad Sandwich: Rate it: CC's: Corn Chips: Rate it: CDSBO: Crude Degumed Soyabean Oil: Rate it: CDZ: Chocolate . Ace a person that has high levels of skill. 86: verb. to bring something to a table. ie that burger is working spicy fries and no onions. * Buried See In the weeds. Some funny ones too. Awesome! (mostly used on large parties of foreigners). Grat- to add gratuity(the tip) to a large group that is dining together. Farmer overed and over dead. White out: When there are so many tickets on the rail that there is no/little space for any more. * Cryovaced Generally used with meat products, but many dried goods are packed this way to retain freshness. food abbreviations for waitresseslake weiss camper lots for rentlake weiss camper lots for rent swimming when the floor is covered in water and people are standing in puddles The Expo may only be referred to as Chef in absentia of the actual Chef de Cuisine. To answer your question, my kitchen refers to that as shotgunning or, to shotgun. Free for all, followed by much conversation, usually awesome food, perhaps a hook up or two, and MUCH bitching and conversation about this industry that some of us take as a job, many of us ADORE . home depot globe light bulbs We use thank you interchangeably with heard. We did have our own language. Description Food abbreviations for waitressing Total Cards 8 Subject Other Level 12th Grade Created 04/02/2010 Click here to study/print these flashcards . Restaurant workers need to communicate effectively in a fast-paced work environment to perform their duties efficiently. A top chef- a customer that thinks they are a chef because they watch a lot of the food network. Sort. I love them all! * Window A shelf, usually heated and connected to the kitchen, upon which the food is placed after preparation and awaiting delivery to the table. When ordering pizza, servers use TH to indicate a thin crust or P for pan (thick crust). Thats disgusting!. Sub: turkey burger, no pickles. Working half of the lunch and dinner service. Sell me a stuffed tender mid rare for 231., Am I really waiting on one ****ing baker to sell this 6 top?, So you work for OB as well? almost universal grounds for dismissal if the no call / no show was an employee. i.e. Dry well when the water in the hot well dries up and smells awful. salamander broiler Its late a gotta open and work a double tomorrow! I have worked in a restaurant for 9 years. a specific insult to the server. * Turn & Burn Turn a table quickly (usually because there is a long waiting list for tables). If you ask for a unspecified gin and tonic you will get whatever gin they serve as opposed to a Tanqueray and tonic. 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. Short forms to Abbreviate Waiter. verbal tipper: noun. I could hardly chew it! Give it to Chef Mike: Put something in the microwave. OTR stands for "on the rocks" and UP for "straight up." Computer Station in total. -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. in IE, its got some overlapping issues. short for complimentary. NOT the same as a void. Late bloomers/Late comers: Those guests who ALWAYS come in 5 minutes before closing. A tray jack is the folding device on which big trays are deposited at the diners table. The proper order in which to use product. Diner lingo was never intended for use in speeding up the order-to-table process. run this food. run my drinks., sarapiar: verb. I needed it yesterday, or last week when you need something in a hurry. Heres another: Phase (verb): to be be sent home before the end of a scheduled shift, as in It was slow last night, so Sheila phased me at eight. Dr Garfield, we called that sandbagging or to be sandbag Line cooks also did a form of that at the begging of a rush cook off 10 steaks mid rare so that when you got that mid well it took less time to cook it. * VIP A very important customer, perhaps well known and deserving of extra special treatment. Food Service. On the Back Forty working an undesirable station in the dining room. This took place for nearly an hour preceding pulling the plug, which was the order FOH Manager gave when there were no open menus and the shift was over. 0. w8ter. Rate it: FOOD. When a server rings in multiply bills all at once for no good reason other then pure laziness. SOSsauce on the side There are too many kinds of food and it would depend on where you work. Wait Station An 8-year-old learned his Waffle House waiter was living in a motel. Waiter Abbreviation. 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 Single sell: a single order ticket. 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. Our variation of the push 88 is 80 up. VIP pass: noun. I worked in the front of the house as a hostess and I was familiar with many of these but this is a pretty comprehensive list! Those are some good additions Erin Thanks! Can I get an open menu count, please. Sign up here . The values of hands, HEARD, on your back, moving on your left/right, and behind were unsurpassed in any ofther form of safety or manners and spoken loud and clear. 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. Way behind. a la mosca: adjective. Sort. A few we used to use in NYC that I dont see above: Blue Hairs similar to Wheel of Fortune crowd elderly who show up at 4pm for the early bird special and then insist on splitting the entrees. Hang on, before you run that, Im gonna tax it. The third most common is customer orders on 7.8% of resumes. Ughthis is why its a good idea to keep a crash box or crash kit on hand. Ex. Blue Death, Blue liquor poured on ice to indicate glass in well Just so the mates would know where you were, but not what you were doing. Most restaurants Ive seen could care less about sanitation even in the most upscale hotel kitchens Ive toured for my culinary degree.. It can get busy and noisy back there. Bang cock said before opening a low door where another staff member is standing pos computer The rail in the kitchen Im currently working in is 9ft long just in case you were curious. Ambushed by senior citizen brigade / Red Hat Attack / blue light specials when senior citizens all comes at once for lunch 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). One that always asks for the same server, is social but doesnt overburden the staff, and leaves a good tip? Often related to describe acidic foods. BAMFIC: Big Bad A Mother F***** In Charge. * On a Rail or On the Fly Something needed quickly, like yesterday. Holdto leave something off taking a long time, very backlogged. Clam strips for tbl 14 are up. "Run this food to table 4". Apologies if this has already been mentioned. Many restaurants offer the same items in different sizes or served with different sides. Thank god Im wearing sneakers, Im in Jenny Craig tonight. 4. articles. Also worth noting.. Yesterday and on the fly mean the same thing, but imply different things. It requires the server or attendant to make change by hand/mentally. Food Service 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. Gang Wait, team service, 2 servers working together under one ID on the POS FOOD Adjectives! * 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. STAB & GRAB- when servers stab their tickets and snatch their food up in a hurry to get it out to the customers. Beverage Station 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. 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. Always place in order of tickets received from left to right. 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. 18. A couple of additions, It has been a WHILE since I worked in this industry, but I visit many restaurants Many of them regularly, -Crop Dusting- Intentionally passing gas, while walking past a table at the front of house, so as to discourage a customers patronage, -Regular- a person or person that visits the joint several times a week or month (may even prefer a specific seat), knows employees by name, many times managers will even stop by for a sit. Tag as in Did you tag him? , did you add the gratuity? the shelf or platform between the workspace of the cooks and everyone else. Refire usually used to ring in something that needs to be remade and quick. Traditionally, they are boiled, steamed or roasted. Usually done by owners or managers to get brownie points from important customers. * Campers Customers that hang out at a table all night long and even turning off all the lights doesnt get rid of them at closing time. 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. can refer to a course, a drink, a person, or an entire production station. Pantry: Any area where the dry storage is, usually where pasta and canned goods are. Echo Like heard, a way of letting someone know you heard them. You drop what you are doing, and you cook the prio. Blue Deuce, 2 top in the middle of a fight or break up, I didnt notice the term Walkin in It means a new order that has come back. shoemaker: a cook who prepares food that tastes like chewing on leather. Door Whore- The hostess or greeter that seats customers. An order that takes priority might be labeled OTF for "on the fly" and TG typically means "to go.". The term Cambro derives from the company that makes these containers. * Shelf life The amount of time in storage that a product can maintain quality, freshness and edibility.
food abbreviations for waitresses