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.