![]() The back end of the restaurant, typically the kitchen, prep, and storage areas.īartender: A bartender is someone employed at a restaurant, usually behind a bar, to prepare and serve alcoholic and non alcoholic beverages. This usually includes the kitchen, storage rooms, offices, and any prep rooms. "I need eight scrambled eggs, five soup of the days, three cups of coffee, five pancakes with butter on the side all day" Bīack of House (BOH): The back of the house refers to everything in the restaurant behind the dining room. The term is usually slapped on the end of a long sentence. Adam and Eve on a raft refers to when a customer orders two eggs (poached or scrambled) on a piece of toast.Īll Day: The term "All Day" refers to the total number of items that needs to be sent out from the kitchen. Īdam and Eve on a Raft: Even if you've worked in the restaurant industry for years, this one might be a term you've never heard of, and that's because it's primarily used in the states. AĪ La Carte: A la carte is the opposite of a set restaurant menu and refers to when a customer orders an individual dish from the menu. ![]() "86" is used when a restaurant is unable to prepare a certain dish, whether that be because they have some external constraint or simply run out of the ingredients required. # | A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W #ĥ Out: When a chef yells out "5 out!" they are trying to tell the other cooks that the dish they are working on will be ready for plating in 5 minutes.Ĩ6: This is a common term you'll have heard multiple times if you've worked in the restaurant industry long enough. Read on for our guide to 100+ of the most common restaurant terms along with their definitions, and stick around to the end to get your free restaurant lingo cheat sheet.Ĭlick the links below to jump to a specific letter: So whether you just got your first job as a restaurant line cook or are a manager who has absolutely no idea what firing a dish means, it can be incredibly valuable to get up to speed on the lingo and show your coworkers that you know what you are talking about. Terms such as the ones above are used on a daily basis in most restaurants, and while some terms are more common than others, you should definitely learn what they mean - lest you make a fool of yourself in front of your staff. If you are new to the restaurant industry or a seasoned veteran looking to be more involved in the process, you are definitely going to have to brush up on your restaurant lingo. 86 that dish? Camper? Kill it? In the weeds?
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