Dear Diary,
I love this scene from one of my favorite TV shows: 3rd Rock From the Sun. It is so funny! I love the idea!
Monday, June 28, 2010
Thursday, June 24, 2010
Restaurant Lingo (Part One)
Dear Diary,
I thought it would be fun, to write down and define all the little phrases or words we use in a restaurant, along with an example of how one might use the word or phrase in a sentence. This is only part one of this entry. I’ll write more soon.
Ring In = To enter an order into the computer system. “I’m sorry; I can’t help you make drinks. I have to Ring In an order.”
Send = To send the order to the kitchen/bar to be made. “Oh my God! I forgot to Send their food!”
On The Fly / 911 = To request an item to be made quickly / urgently. This item should take first priority. Usually when something has gone wrong and it needs to be fixed. “We need that burger On The Fly.” “Where is my appetizer? I need it 911!”
Cut / Phased = When a staff member is no longer needed to work for the day. They will usually still be on the clock and finish up their last tables and sidework. However, they will no longer receive new tables to serve. “I want to go home! When will I be Cut?”
Floor = The section of the restaurant where guests are seated at tables and the wait staff serve them. “Who’s working the Floor today?”
Cut The Floor = When the manager sends staff members home for the day; usually referring to the Servers in the Restaurant. “It’s slow. When are they going to Cut The Floor?”
Relief / Turnover = The staff member who is scheduled to come in and take the place of a previous employee. “What time is it? Where is my Relief? I’m going to be late to my other job!”
On = When an employee is clocked in and ready to work. “Can you clean those tables? Are you On yet?”
Sidework = The extra cleaning, organizing, stocking, etc. of a server required before they leave their shift. “I’m done with everything. Can you check my Sidework, so I can get the hell out of here?”
Station / Section = The designated area where a server is placed in the restaurant to work. There are a set amount and specific tables in which they are able to serve. “I’ve been here for over a year; why do I still get the crappy Section?!”
Right Behind = The phrase said aloud when walking right behind another staff member so they don’t bump into you. Especially if either person is holding dishes, food, drinks, etc. “Right Behind!”
Bus = The act of completely cleaning a table after a guest has left. “I had to Bus my own tables all day!”
Pre Bus = The act of clearing dishes and other filth from the table before the guests have left. “Don’t forget to Pre Bus your tables.”
Drop = The act of leaving / delivering something on a guest’s table. “Can you Drop this coke at my table for me?”
Close Out = The act of finishing a guests check completely in the computer, so the table number is now available to use again. “I just need to Close Out this check, and then I can go on my break.”
86 = The code for NO or used if an item in the restaurant has run out. “There are no more pot pies! 86 Pot Pies!”
So the next time you are sitting at your table and over hear the servers talking in code, this is what they are saying! If you really want to surprise your server, next time you order a burger and want no onions on it, tell them, "86" Onions. If you do, you just might get service with a smile.
I thought it would be fun, to write down and define all the little phrases or words we use in a restaurant, along with an example of how one might use the word or phrase in a sentence. This is only part one of this entry. I’ll write more soon.
Ring In = To enter an order into the computer system. “I’m sorry; I can’t help you make drinks. I have to Ring In an order.”
Send = To send the order to the kitchen/bar to be made. “Oh my God! I forgot to Send their food!”
On The Fly / 911 = To request an item to be made quickly / urgently. This item should take first priority. Usually when something has gone wrong and it needs to be fixed. “We need that burger On The Fly.” “Where is my appetizer? I need it 911!”
Cut / Phased = When a staff member is no longer needed to work for the day. They will usually still be on the clock and finish up their last tables and sidework. However, they will no longer receive new tables to serve. “I want to go home! When will I be Cut?”
Floor = The section of the restaurant where guests are seated at tables and the wait staff serve them. “Who’s working the Floor today?”
Cut The Floor = When the manager sends staff members home for the day; usually referring to the Servers in the Restaurant. “It’s slow. When are they going to Cut The Floor?”
Relief / Turnover = The staff member who is scheduled to come in and take the place of a previous employee. “What time is it? Where is my Relief? I’m going to be late to my other job!”
On = When an employee is clocked in and ready to work. “Can you clean those tables? Are you On yet?”
Sidework = The extra cleaning, organizing, stocking, etc. of a server required before they leave their shift. “I’m done with everything. Can you check my Sidework, so I can get the hell out of here?”
Station / Section = The designated area where a server is placed in the restaurant to work. There are a set amount and specific tables in which they are able to serve. “I’ve been here for over a year; why do I still get the crappy Section?!”
Right Behind = The phrase said aloud when walking right behind another staff member so they don’t bump into you. Especially if either person is holding dishes, food, drinks, etc. “Right Behind!”
Bus = The act of completely cleaning a table after a guest has left. “I had to Bus my own tables all day!”
Pre Bus = The act of clearing dishes and other filth from the table before the guests have left. “Don’t forget to Pre Bus your tables.”
Drop = The act of leaving / delivering something on a guest’s table. “Can you Drop this coke at my table for me?”
Close Out = The act of finishing a guests check completely in the computer, so the table number is now available to use again. “I just need to Close Out this check, and then I can go on my break.”
86 = The code for NO or used if an item in the restaurant has run out. “There are no more pot pies! 86 Pot Pies!”
So the next time you are sitting at your table and over hear the servers talking in code, this is what they are saying! If you really want to surprise your server, next time you order a burger and want no onions on it, tell them, "86" Onions. If you do, you just might get service with a smile.
Tuesday, June 8, 2010
Mexican Food
Dear Diary,
There are many different types of restaurants out there. A person can simply travel to their local mall and have food from any region in the world within one parking lot. No need to buy a plane ticket to Japan to have sushi, or sail to Italy to have lasagna with garlic bread.
As I have said earlier, I have worked in many types of restaurants. I’ve served: Pasta, Salad, Pizza, Burgers, Sushi, Fish, Steaks, Ribs, Shrimp, Chicken, Soups, Cornbread, everything. From fine dining to casual bars; from Italy to Japan; I have done it all. But no matter what type of restaurant you visit, and no matter what the décor is, and no matter what the menu has on it, you are eating Mexican Food.
Now, I’m not a racist or anything (I discriminate against everyone, regardless of your race), I’m just stating the facts. Another fact is: I always have a problem with at least one person on the kitchen staff. Maybe it’s the communication problem. There is a huge language barrier, which I can’t stand and have no tolerance for. I think it is so funny when a fellow server tells the kitchen staff that their food was made wrong and asks them to fix it. Then all they do is stand there and look confused; like a monkey scratching his head.
How can someone not get upset? My job as a server is to take my table’s order and “ring” it into the computer accurately. Then the computer “sends” the order to the kitchen for them to make; via little white tickets which says the food item and the various modifications for each one. For example: a Cheeseburger with NO Onions. So you can understand how I might get upset when you throw the burger at me covered in onions. Sometimes, yes, I will admit, I may “ring” in the order incorrectly, but if that’s the case, I won’t get too upset.
So if the “amigos” in the kitchen make the order wrong, now, it’s going to take longer for them to re-make it. Usually a guest at a restaurant doesn’t understand this concept; but your server doesn’t make your food. And if something goes wrong, it’s going to take some time to fix. Oh, and by the way, look around; you aren’t the only people in the restaurant. But of course, if there is a “problema” in the kitchen, and the food takes too long, then there goes my tip.
I love it when the managers tell me I need to be “nicer” and “not yell” at them, like it’s my fault they don’t speak English too well, and I should be the one to be more understanding. I need to understand? Then they themselves bring in a translator to communicate with them. Yea, “Irony, Party of 1, your table is now ready.”
Now, it’s not all the guys from Costa-Guata-Mexi-Rico that are bad. I mean, there are a few who are cool. They always make me laugh! Mexicans are funny! Plus, I’ve learned a lot of Spanish working in restaurants over the years. My high school Spanish teacher would be very proud. “Necesito mas papas por favor!”
So the next time you are dinning out at your local Burger Joint for some good ol’ Mexican Cuisine, and you notice that your entrées may be taking a little longer, or you see there are onions on your “hamburguesa” remember, it may not be your server’s fault. So don’t punish them for trying to learn a second language. If you understand, you just might get, “servicio con una sonrisa!”
There are many different types of restaurants out there. A person can simply travel to their local mall and have food from any region in the world within one parking lot. No need to buy a plane ticket to Japan to have sushi, or sail to Italy to have lasagna with garlic bread.
As I have said earlier, I have worked in many types of restaurants. I’ve served: Pasta, Salad, Pizza, Burgers, Sushi, Fish, Steaks, Ribs, Shrimp, Chicken, Soups, Cornbread, everything. From fine dining to casual bars; from Italy to Japan; I have done it all. But no matter what type of restaurant you visit, and no matter what the décor is, and no matter what the menu has on it, you are eating Mexican Food.
And I mean authentic Mexican Food, right from the border! These guys still have salt water in their ears! I jest. But on a more serious note, I don’t know why it’s usually only Mexican Employees in the back cooking up a storm. Maybe it’s because no one else will do such hard labor for the pay it comes with. Who knows? I don’t even know how much a “Back of the House” employee makes. Maybe it is worth it, and we just don’t know it!
Now, I’m not a racist or anything (I discriminate against everyone, regardless of your race), I’m just stating the facts. Another fact is: I always have a problem with at least one person on the kitchen staff. Maybe it’s the communication problem. There is a huge language barrier, which I can’t stand and have no tolerance for. I think it is so funny when a fellow server tells the kitchen staff that their food was made wrong and asks them to fix it. Then all they do is stand there and look confused; like a monkey scratching his head.
How can someone not get upset? My job as a server is to take my table’s order and “ring” it into the computer accurately. Then the computer “sends” the order to the kitchen for them to make; via little white tickets which says the food item and the various modifications for each one. For example: a Cheeseburger with NO Onions. So you can understand how I might get upset when you throw the burger at me covered in onions. Sometimes, yes, I will admit, I may “ring” in the order incorrectly, but if that’s the case, I won’t get too upset.
So if the “amigos” in the kitchen make the order wrong, now, it’s going to take longer for them to re-make it. Usually a guest at a restaurant doesn’t understand this concept; but your server doesn’t make your food. And if something goes wrong, it’s going to take some time to fix. Oh, and by the way, look around; you aren’t the only people in the restaurant. But of course, if there is a “problema” in the kitchen, and the food takes too long, then there goes my tip.
I love it when the managers tell me I need to be “nicer” and “not yell” at them, like it’s my fault they don’t speak English too well, and I should be the one to be more understanding. I need to understand? Then they themselves bring in a translator to communicate with them. Yea, “Irony, Party of 1, your table is now ready.”
Now, it’s not all the guys from Costa-Guata-Mexi-Rico that are bad. I mean, there are a few who are cool. They always make me laugh! Mexicans are funny! Plus, I’ve learned a lot of Spanish working in restaurants over the years. My high school Spanish teacher would be very proud. “Necesito mas papas por favor!”
So the next time you are dinning out at your local Burger Joint for some good ol’ Mexican Cuisine, and you notice that your entrées may be taking a little longer, or you see there are onions on your “hamburguesa” remember, it may not be your server’s fault. So don’t punish them for trying to learn a second language. If you understand, you just might get, “servicio con una sonrisa!”
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