Lingo
This word is called out when walking behind someone in the kitchen to prevent accidents
What is Behind?
When an item is no longer available, the kitchen says this to indicate it’s out of stock.
What is 86?
This person is responsible for greeting guests, managing reservations, and seating customers.
Who is the Host/Hostess?
This area of the kitchen is where ingredients and prepared food are stored at cold temperatures.
This machine is used in restaurants to quickly clean and sanitize plates, glasses, and utensils.
What is a dishwasher?
When turning a corner in a busy kitchen, staff yell this to avoid collisions.
What is Corner?
This area of the kitchen is where plated food is placed for servers to pick up.
What is The Pass/Window?
A restaurant term used to describe the number of guests at a table.
What is a 2-top or 4-top?
A kitchen’s prep process, meaning “everything in its place” in French, ensuring efficiency during service.
What is Mis en Place?
This piece of equipment is used to cut meats, cheeses, and vegetables into thin, uniform slices.
What is a Slicer?
A cook or server shouts this when carrying a knife to alert others.
What is Sharp?
When a restaurant provides a dish or drink for free, either to fix an issue or as a goodwill gesture, it’s called this.
What is Comps?
This term refers to the total number of guests served during a shift or service period.
What is Covers?
This is the area of the kitchen where dirty dishes are dropped, put through the dishwasher and put away.
What is the Pit?
This ventilation system removes heat, smoke, grease, and odors from the kitchen to keep the workspace safe and clean.
What is the Hood?
This word is used to warn others when carrying a hot pan, dish, or liquid.
What is Hot?
When calling out multiple orders in the kitchen, this phrase is used to give the total number of a specific dish needed.
What is All Day?
A non-alcoholic version of a cocktail, often made with juices, syrups, and other mixers.
What is a Mocktail?
This person is second-in-command in the kitchen and takes over when the head chef is unavailable.
What is Sous Chef?
A heavy-duty kitchen mixer, commonly used for making dough, batters, and sauces in large quantities.
What is a Hobart Mixer?
If a dish needs to be prepared immediately, the kitchen is told to make it this way.
What is On the fly?
This food safety rule ensures older ingredients are used first to prevent waste and spoilage.
What is FIFO?
The area where all drinks, garnishes and orders are rang in.
What is the Server area/station?
What is the line?
This powerful food processor is used in professional kitchens for chopping, pureeing, and emulsifying ingredients quickly.
What is a Robot Coupe?