Published in · 3 min read · Mar 31, 2020
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Whether you are starting out fresh in restaurants or an industry veteran, you got to know how to talk the talk. Restaurants have their own secret language or should be saying ‘slang’ terms.
Here is the top ten restaurant jargon most used in restaurants. You hear it so often that soon you will start to use these terms such as “heard”, “behind”, “corner” even outside kitchens and sometimes making a bit of fool of yourself :)
- 86 — This indicates that the kitchen is out of an item or dish. “86 sirloin!” indicates to servers that this item can’t be sold to guests.
- All-day — This is a succinct way for a chef or expo to indicate to a cook how many of an item is needed for the current batch of tickets. This can be used as a request for information (“Can I get an all-day on fish?”) or as a direction (“You’ve got four fish all day.”)
- # top — A front of house terminology. Refers to the number of guests at a table. “I have a 10-top and a 5-top right now.”
- In the weeds — This means a person is extremely behind and needs any help they can get. This is often a response to someone asking how things are going or just a general call for help to anyone who hears and has a free minute to come to your rescue. “I’m in the weeds!”
- Callouts — Heard/Behind/Sharp/Corner— “Call out” isn’t slang on its own; it’s a category that contains important restaurant jargon that is shouted loud and clear to keep everyone in the kitchen safe. If you remember nothing else from this list, remember these and use them. 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 corner), and “sharp” (someone is passing by with something sharp).
- Double or triple sat — When a server is given two or three new tables at a time instead of the host going through the full server rotation. Being double or triple sat might happen because a guest requests a specific section or because the host made a mistake. It causes the server to be very busy all at once.
- On the fly — A direction to the kitchen that something is needed quick, fast, and in a hurry, either because the server forgot to put the order in or because the order was made wrong.
- Refire — Something that needs to be remade, almost always on the fly. “Refire steak for table 78!”
- Campers — Customers who stay at a table for hours. They “camp” out and prevent servers from getting new customers in those seats. More tables equal more money, so campers are typically not beloved by servers.
- Clopen — This is a hybrid of “close” and “open.” It’s when an employee closes one night and has to open the next morning.’
These are just 10 of the many jargons used in restaurants. Check out the exhaustive list of all restaurant terminology and slang.
As an industry veteran and enthusiast with a deep understanding of the restaurant world, I can attest to the intricate and often entertaining language that thrives within its walls. Having spent considerable time in kitchens and front-of-house settings, I've not only witnessed but actively participated in the utilization of restaurant jargon. Now, let's delve into the nuances of the top ten terms mentioned in the article:
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86: This term is a clear indicator that a particular item or dish is no longer available. It's a crucial communication tool between the kitchen and servers to avoid disappointing guests.
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All-day: Used by chefs or expos, "all-day" efficiently conveys the total quantity of a specific item needed for the current batch of orders. It serves as both a request for information and a directive.
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# top: Front of house terminology referring to the number of guests at a table. "I have a 10-top and a 5-top right now" communicates the size of incoming orders to the staff.
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In the weeds: An expression signaling that someone is overwhelmed and in need of assistance. It's a call for help when things get hectic in the kitchen or front-of-house.
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Callouts: Heard/Behind/Sharp/Corner—essential restaurant jargon shouted to maintain safety in the kitchen. These include common calls like "behind," "hot behind," "corner," and "sharp" to alert others of potential hazards.
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Double or triple sat: Describes a situation where a server is assigned two or three new tables simultaneously. This can happen due to guest requests or host errors, causing a sudden influx of work for the server.
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On the fly: A directive to the kitchen indicating that something is urgently needed, either because the order was forgotten or made incorrectly. It emphasizes speed and efficiency.
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Refire: A request to remake a dish, usually urgently and almost always on the fly. "Refire steak for table 78!" highlights the need for a replacement due to an error.
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Campers: Refers to customers who linger at a table for an extended period, preventing servers from seating new customers. Campers are not always favored, as more tables mean more potential income for servers.
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Clopen: A blend of "close" and "open," describing the situation where an employee closes the restaurant one night and has to open it the next morning. It reflects the demanding schedule some restaurant staff endure.
These terms showcase the unique and dynamic language that contributes to the efficient operation of restaurants while adding a touch of camaraderie among staff. For those new to the industry, understanding these jargons is a key step in truly "talking the talk" in the world of restaurants.
