| There are many different slang words and phrases | | | | When the parties are ready to be served we will say |
| that help a restaurant become more efficient. I work at | | | | hot food in the window. The window is a heat lamp |
| Perkins as a cook and if I was coming in as a new | | | | where food transitions from the kitchen to the dining |
| cook than I would be lost. People throw out words that | | | | room. Hot food also means that the servers need to |
| aren't what people use in everyday life. The answer of | | | | get the food out to the customers as soon as |
| why the restaurant business does this is simple, its | | | | possible. Occasionally, a server will ask for a small or |
| time. Cooks and servers don't have time to sit there | | | | medium round, this could be confusing to some but |
| and explain what they need because it is wasting time, | | | | means they want a small or medium plate. Also if the |
| especially when the restaurant is busy. Not just cooks | | | | person in charge up front isn't telling the cooks how |
| and servers do this; people in school and work do this | | | | many tops we have then I can ask for a menu count. |
| as well. For example, a college student listening to a | | | | They may say 5 open menus. A menu count is simply |
| lecture and the teacher talks way to fast, to write | | | | just counting how many menus people are looking at in |
| everything down they abbreviate. Cooks and servers | | | | the dining room so the cooks can know if they can |
| do this to have faster and more efficient service. | | | | take a break, let people off, start cleaning or start |
| There are typical words you here in the restaurant | | | | closing. There are a lot slang words for food or |
| business. To start off the day I hear things like can you | | | | instruments like, CFS, Scrambler set up, or a spat. |
| grab me a baker, this simply means can you grab me | | | | These are pretty easy to interpret, a CFS is a country |
| a baked potato. So in return I go to grab a baker and I | | | | fried steak, scrambler set up is a little bowl that holds |
| find that there are none left. So I run back to the | | | | breakfast potatoes and a spat is a spatula. |
| kitchen and yell 86 bakers. 86 bakers mean there are | | | | To end the day I might ask someone if I can clock out. |
| no longer any more baked potatoes in the building and | | | | In return they might say sure if you got all your |
| the servers have to tell the customers to order | | | | side-work done. Words like clock out or side-work |
| something else. 86 something can also be used with | | | | might be confusing to some but clocking out is signing |
| any other kind of food. I then get back to my station | | | | out on the computer so you can get off work and |
| and I ask the wheel which is the person reading of the | | | | leave and side-work is s seemingly list of preparatory |
| tickets to the cooks, how many cakes I have all day. | | | | tasks like taking out the trash, stocking my area, or |
| A cake is another word for a pancake and all day is | | | | sweeping the floor. |
| how many cakes all together are on the tickets. The | | | | Shorting up words in the restaurant business can be |
| person in charge up front then comes back and says I | | | | very helpful to speed up the process of getting food |
| have a fourteen, twelve, and an eight top. This means | | | | out to the customers. In my opinion, I think that these |
| there is a dining party of fourteen, twelve, and eight at | | | | words are very creative and when you start working |
| separate tables. In other words these are going to long | | | | in this business it starts making sense of why they use |
| tickets, on separate trays, and we should get prepared | | | | them. It's hard to tell who made up the words but I'm |
| and stocked. | | | | sure they just evolved over time. |