Posted by Rachel Schwartz on 2/18/2021 to
Restaurant
Each industry has a vocabulary that's specific to those who work in that industry. At times, it might even feel like two people from the same industry are speaking a different language altogether. The restaurant industry is no different. If you've ever overheard two restaurant workers speaking and couldn't understand what they were saying, it's likely they were using restaurant terminology to communicate various information quickly. These 25 terms are some of the most popular restaurant terms used and good terms to know whether you work in a restaurant or are a frequent restaurant goer.
2-top, 4-top, etc.: The number of guests seated at a table
A la carte: Sold by itself; typically used in higher end establishments where steaks might be sold by themselves with no side items
Back of the house: Staff who works in the kitchen or other areas that are not usually seen by the customer (ex. chefs, kitchen prep, dishwasher, etc.)
Bar back: Assistant to the bartender. The bar back usually runs items through the dishwasher, stocks the bar, and pours beer, wine, and nonalcoholic beverages for servers.
Campers: Guests who linger at their table after the food is finished and the check has been paid
Dead plate: When a plate has been in the window under heat lamps for too long
Eighty-sixed (86-ed): Phrase used when an item is no longer available
Expo or expeditor: The person in charge of adding final touches to a dish or organizing food before it leaves the kitchen
Front of the house: Staff who work in the front or dining area and are seen by customers (ex. hostess, server, bartender, etc.)
FSR: Full service restaurant
Ghost restaurant: A restaurant that is usually pretty empty and instead generates the majority of its revenue through food delivery and takeout
In the weeds: A situation where the staff is pressed for time and required to do a huge task or several tasks at once
Last call: Phrase used by bartenders and servers to warn guests that the kitchen or bar is about to close
Mise en place: French term that refers to preparing all the ingredients and tools prior to beginning to actually cook a dish. In restaurants, this is typically done before service starts.
On a rail or on the fly: Phrase used when something is needed quickly
Overhead: Any additional factors that go into figuring out how much a dish at a restaurant will cost. This includes cost of labor, shipping costs, electricity required to make the dish, etc.
POS: An acronym for Point of Sale, the system that is used to place orders and where sales are recorded
QSR: Quick service restaurant
Runner: A person whose job it is to run back and forth between the kitchen and dining area delivering dishes. Runners are not assigned specific tables like servers.
Sharking: Luring an employee away from one restaurant to work at another
Side work: Prep work performed by the front of house staff such as rolling silverware and napkins
SOS: Sauce on the side
The boogie man: Health inspector
Waxing the table: Giving the VIP treatment to a table
Well or well drinks: Alcoholic drinks made using cheap house liquor
