refaeve.blogg.se - Restaurant lingo

#Restaurant lingo full
#Restaurant lingo code

Still mooing: A steak served so rare it could be alive.

Waxing a table: You're "waxing a table" when you're giving a guest special treatment because they're a VIP.SOS: An abbreviation for "sauce on the side.".Run: Transporting food to a table, e.g., "Joe, please run this food to the table.".Push it: A word used interchangeably with "sell it" that means servers really need to sell a specific dish or drink for whatever reason-it may be that certain dishes are moving slower than usual.For example, a server getting a customer to upsize their steak or increase portion size. Upsell: A server entices a customer into buying a more expensive variation of a dish.For example, a server uses suggestive selling to recommend a specific type of wine with a dish, e.g., a Chardonnay with line fish. Cross-sell: A server encourages a diner to purchase complementary items to increase the check size.

#Restaurant lingo full

This includes, among other things, checking that the salt shakers are full and setting the tables Sidework: The work all servers do to prepare for service and ensure everything runs without a hiccup.Weed wacker: The person who is sent or goes on his or her own accord to bail out someone caught in the weeds.These situations often occur when restaurants are full or understaffed, which puts extra pressure on existing staff. In the weeds: In the weeds, also known as" buried" or "slammed," is when servers are overwhelmed and struggling to serve their guests on time.Joiner: A customer who arrives late to a table where people are already drinking or eating.Drop the check: Take the cheque to your table.This is a "pick-up" where one server picks up another server's table, either to help them out or because they've been asked to provide VIP treatment for that guest. Pick Up: Have you ever been to a restaurant where one server starts serving you and then is replaced by another later on? Sure you have.Regardless, campers can be frustrating, especially when the restaurant is full as they occupy space other guests could use. Or maybe they've entered the restaurant with the sole purpose of using the Wifi the entire day while ordering only the odd coffee. Perhaps they've already paid for their meal, but now choose to "camp" for a longer period. Campers: Customers who remain seated at a table for long periods.

Server: The accepted word for waiter and waitress.

Common FOH positions include servers, bartenders, barbacks, and hostesses.

FOH: An acronym for Front of House, which refers to the front of the restaurant or the client facing areas like the bar or waiting area.

So, without further ado, here are 58 restaurant terms for you to revisit (and master) including general, BOH, and FOH restaurant terminology and slang. If you are already in the industry or are looking to break into it, you need to have a firm grasp on the current restaurant slang and common terms.

#Restaurant lingo code

And it unites and connects a team working hard under pressure, giving everyone a shared code that only they can understand and use. It helps staff and managers communicate important or urgent messages to each other without alarming customers and spoiling their dining experiences. Industry jargon or lingo is one vital restaurant skill anyone working in the industry needs to master. If you work or have worked in the restaurant industry-as a barback, server, hostess or bartender-chances are you've come across some gnarly restaurant lingo and know precisely what it means (if you don't, read on). Can you pick up that table? Do you see the camper at table three? The daily special of butternut soup is 86ed. If you're wondering what FOH stands for or what other BOH and FOH restaurant lingo like cupcaking, deuce, and waxing the table even mean, then read on.