A couple seated at a table does not know what’s happening in the dining area because the restaurant staff are speaking in some kind of secret code language. When it’s a couple on their special night, they may not have the time or the need to do so. Why would they care for what’s a blue plate special anyway? But you, the restaurant owner really should, and each person of your catering force must be well versed in them. Without much ado, let’s journey alphabetically through each one of them.
A
A La Carte: The opposite of a set menu, it’s when the customer orders an individual item(s) from the menu.
A La Mode: A dish served with ice cream. The usual suspects for A La Mode are fruit salad, waffles etc. It is also used for a chunk of meat served in wine.
All Day: This is the current quantity of a particular item that is on order. If the waiter says, “I need eight Eggs Benedict all day”, then it means that 8 plates of Eggs Benedict are currently on order.
The term “All Day” probably has its origins in the phrase “Don’t take all day!”, and it means “right away”.
B
Back of the House: This includes everything behind the dining area in a restaurant, that is, kitchen(s), storage room, office, and any prep rooms.
Bartender: Anyone who mixes and serves alcoholic drinks (and stands behind the bar). He/she could also be referred to as a barkeep. Another fancy term gaining popularity is “mixologist”!
Behind: Usually coupled with another term, as in “Sharp Behind” or “Hot Behind” to inform the person ahead that there is a person holding a sharp knife or carrying a hot dish coming through.
Blue plate special: A term exclusively used in the United States and Canada, and refers to the low cost menu item that is the special for the day. It was made popular by Fred Harvey, owner of the Harvey House who served all his specials on blue plates.
Buddy Punch: Marking attendance on behalf of someone. Generally happens when the other person is late by an hour or two to a shift.
75% of all businesses in the US are affected by buddy punching.
C
Call Drink: When a customer specifies what brand to use with a soda, then it is referred to as a call drink. For instance, “Jack and Soda”, where Jack is short for Jack Daniels, will be a call drink. The opposite of a call drink is a rail/well drink.
Camper: A camper is a restaurant’s least favorite customer. Why so? Because they are the people who pay off their bills and then continue to spend time at a restaurant, hurting revenues during peak hours and if people are on a waitlist.
Charcuterie: A specific kind of cooking that is focused on the preparation and cooking of meats such as sausages, ham, and bacon.
Check back: A check back happens when a server checks on what the customer felt about the food and also drops a check at the same time. This generally happens one after the other with either coming first.
Cross-sell: A term often encountered in sales of any kind, it’s when a waiter suggests an item that pairs well with another. An example is lasagna with Sangiovese(a good quality red wine).
Chef de Partie: Quite literally a “welcome to the party”, it is a person who cooks one particular dish only. They are also called line cooks.
Chef’s Table: An eating experience where the dining table is right inside the kitchen, it offers specially curated dishes that are not on the menu and are specialities from the Chef himself. Generally, VIPs are served in this manner.
Comp: A dish that is served complementary with another dish. The process of serving a dish in this manner is called ‘comping’.
Commis: A person who works underneath a Chef de Partie. A Commis is usually an intern who is starting out in the kitchen and needs guidance to become a Chef de Partie.
Cooked to Order: A dish that is cooked to match a customer’s specific instructions. It is not pre-cooked.
A tiny restaurant in Upstate NY has the longest waiting queues (nearly 10 years). We can’t blame that on campers, can we?
Did you know that Commis is sometimes confused with commie, an informal term for a communist?
D
Dead Plate: A dish that cannot be served to any customer. This could be because of overcooking, which has spoiled the food, or because the ingredients used were not fresh.
Deuce: A table that can seat only two customers at a time.
Dine and Dash: A situation where a customer or a group of people eat their food and then leave without paying.
Douse it: When a customer wants a dish cooked in extra sauce, it is referred to as dousing.
Drop the check: A waiter brings the check to the table where the customer is dining at and hands it over.
Dupe: The information about what is to be cooked is passed from the front of house to the kitchen, and is called a Dupe.
Deuce is derived from the French (deux) or Latin (duos) meaning “two”. We think it could be either because the food industry is so popular in both France and Italy!
E
Early Bird Dinner: Takes place earlier than peak dinner hours and includes seats at buffets that typically cost less than the normal rates.
Eighty-sixed (86’d): A term used to describe an item that is no longer available on the menu or is recommended not to be served because of lack of ingredients etc.
ETA: The expected time for an item to be served to the customers.
Expeditor: A person who arranges food from the kitchen to be delivered to servers as quickly as possible.
Coined in the 1920s or 30s, 86’d refers to an act of getting rid of someone or something.
F
Family Meal: A restaurant serves this to its employees during off-peak hours. The chef may use the family meal as an opportunity to try out new recipes.
Flash it: When a customer wants something cooked a bit more, and the item is cooked for more time in the pan.
Front of House: The area that is in front of the bar or kitchen. It includes the bar, reception and dining and waiting areas.
Free Lunch: A strategy used by restaurants, with the aim of bringing in more customers, generally during off peak hours by offering them a free lunch.
Did you know that several cookbooks have been published describing family meals or staff meals at popular restaurants? An example is Off the Menu: Staff Meals from America's Top Restaurants by Marissa Guggiana (2011)
G
Garde Manger: A part of the restaurant that is used to prepare cold items such as desserts, salads, and other cold appetizers.
Ghost Restaurant: A restaurant that generates most of its orders from food deliveries, with very few people dining in.
Graveyard Shift: The night shift that is common in restaurants asking employees to work 24/7.
The 18th Century term “Graveyard Shift” originates from the fear of being buried alive. The people would be buried with a bell attached to their body and placed on the surface so that if the bell rings, it means someone has ‘shifted in their grave’.
H
Happy Hour: A way to drive more traffic during the off-peak hours, it’s a period when a few beverages or food items are available at a reduced cost or even free.
Hockey Puck: A hamburger patty that is well-cooked. Well, well-cooked here is pretty relative, and for some of us, it may be seriously overcooked. To each, his/her own, but it’s still a hockey puck!
The term “Happy Hour” probably originated in 1914 when the US Navy would have a weekly “happy hour” to relieve themselves. Initially, such happy hours weren’t about deals on food and drinks but just about entertainment where there used to be boxing contests, cards, arm wrestling and other fun activities. Yes, maybe boxing can be fun too, despite being painful as well!
I
In the Weeds: The times when staff are overwhelmed and struggling to serve the customers. This generally happens when a restaurant is full or understaffed. It could apply to both front of house and back of house staff. Offer an early bird menu or dinner, and you could be safe. Just saying!
In the Window: When an order is ready in the kitchen and placed on the warming table to be taken out to the serving station, then it is said to be “in the window”.
Interim Menu: A menu that is on offer during the after lunch hours, when the chef gets some time away or the staff is preparing for dinner. This menu usually includes easy-to-prepare afternoon snacks. Having an interim menu to quickly sell items can be a revenue booster for restaurants.
The term “window” has its origins in the Old Norse word “vindauga”. It literally means “wind’s eye” Yeah, we get it! There could be a storm in the kitchen at times!
J
Jumpin: A term to describe a very busy, crowded and happening restaurant.
The busiest restaurant in the world is Cosmic Ray’s Starlight Cafe in Orlando USA.
K
Kid’s Meal: A term coined for a meal that is specially made for children and appeals to them. It could also come with a complimentary game or puzzle etc. to keep the kids entertained.
Kill It: Overcooking a dish, as requested by a customer.
Most restaurants offer free Kids Meals on a select day of the week. Call your local restaurant and ask them if they do, on what days, and what the conditions are.
