![]() FOHĭefinition: Based on BOH, you may have already guessed that FOH stands for front-of-house. FIFOĭefinition: This is a popular kitchen acronym that stands for First In First Out.Įxample: Make sure to follow the FIFO rule when stocking the walk-in. Doubleĭefinition: Working a double means that the employee has to work two back-to-back shifts in the same day.Įxample: I’m not going out tonight, I’m on a double tomorrow. For servers and bartenders, being cut means you don’t have to take any additional tables.Įxample: Amanda is cut, please don’t sit her section anymore. Cutĭefinition: When an employee is told they can start their work that allows them to go home. There are several reasons for this that may be positive or negative, including an incorrect order, an employee mistake, or a celebration/gift for the guest.Įxample: I’m going to comp the desserts on table 84, they’re friends of mine. Compĭefinition: If something is “comped” or someone is receiving a “comp” from a manager, the customer is receiving something for free. Typically includes signing out other workers, closing drink or service stations, and doing any necessary cleaning.Įxample: I’m the closer tonight so I’ll be here all night. Closeĭefinition: The FOH employee responsible for closing the restaurant. Until they leave, it can prevent employees from going home or getting another tableĮxample: I’ll still be here for a while, table 84 is camping out. Cooks (line, prep), chefs, dishwashers, kitchen managers, and sometimes bussers are all considered back-of-house employees.Įxample: Can you grab Michelle from BOH and ask her to come to the office? Camper/Campingĭefinition: A guest that is a camper or is camping has been lingering around their table after paying their check. “Behind!” may be accompanied with “to your left!”Įxample: “Behind,” I’ve got a large tray! BOHĭefinition: BOH stands for back-of-house, meaning any employee who works in the “back” of the restaurant. This often helps the kitchen better understand the quantity of what’s needed in upcoming orders.Įxample: We need 5 bacon cheeseburgers all-day to get these orders out! Behindĭefinition: While this word doesn’t have a unique definition, it’s commonly used to indicate when someone is coming up quickly behind you or two your side and to be aware of their presence. “All-day” refers to the total number of a dish the kitchen needs to make in a certain time frame. All-Dayĭefinition: You’ll hear the term “all day” thrown around a lot in or near the kitchen. ![]() 86’dĭefinition: When the restaurant (as in bar, kitchen, or service station) runs out of a certain ingredient or menu item.Įxample: We’re out of chicken tortilla soup so it’s 86’d for the rest of the night. 25 Phrases from Popular Restaurant Lingo You Need to Know 2-Top, 4-Top, etc.ĭefinition: A number with “top” following it refers to the amount of people in a party dining at the establishment.Įxample: Hey Michelle, you’ve got a 6-top coming in so be ready. Below, we break down 25 phrases from popular restaurant lingo you need to know to prepare you for your first restaurant gig. ![]() But once you learn it, you’ll probably be using it for the rest of your life. ![]() To an outsider, the restaurant lingo may seem confusing. Because employees are often constantly moving, having a ‘shorthand’ way of speaking can make communicating your needs easier and faster. If you’ve never worked in a restaurant or at another food service establishment, you may not know that employees have an entire language of their own to communicate. When dining at a restaurant or bar, have you ever just sat there to take in what’s going on around you? The fast-paced environment, employees moving quickly, and… are they speaking another language? No, that’s just restaurant lingo. ![]() 25 Phrases from Popular Restaurant Lingo You Need to Know ![]()
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