Restaurant lingo makes work more fun and, most importantly, makes communication slick. Going through the entire meal process all the way to the guest’s table requires a good amount of communication. Teaching your staff basic restaurant terminology and restaurant slang, in particular, can take some time.
In this article, we’re going to go over 110 restaurant terms and definitions so that you can get your staff up to speed in no time.
Top 10 must-have terms:
- Back of House (BOH): The areas of a restaurant where customers do not go, including the kitchen, storage, and staff areas. It contrasts with the Front of House (FOH).
- 2/4/8 top: In restaurant lingo, an “8-top” refers to a table that seats eight people. This term helps staff quickly communicate the size of a party and the table’s seating capacity. This shorthand is used for various table sizes, such as a “2-top” for a table for two or a “4-top” for a table for four
- Dead Plate: A dish that cannot be served to a customer due to errors such as overcooking, incorrect preparation, or being left out too long.
- Heard: A response used in the kitchen to acknowledge that a request or command has been understood.
- In the Weeds: A term used when a server or kitchen staff is overwhelmed with tasks and struggling to keep up.
- Nuke It: Slang for heating food in a microwave.
- Pump It Out: To prepare and serve food quickly.
- Stretch It: To make ingredients last longer by using smaller portions or adding fillers.
- Table d’Hôte: A set menu offering multiple courses at a fixed price.
- Walk-In: Refers to two things: a refrigerated room for storing perishable items or a customer who arrives without a reservation.
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5 Out: Indicates that a dish will be ready for plating in 5 minutes. Chefs use this to synchronize the timing of different components and to notify servers.
- Example: “The risotto is 5 out, start preparing the garnishes so everything is ready together.”
86: A term used when a kitchen runs out of a particular dish or ingredient, meaning it’s no longer available to serve. Managers or kitchen staff will alert servers to avoid offering the item to guests.
- Example: “We have to 86 the surf and turf special for the rest of the dinner service.”
68: In restaurants, 68 means “put back on the menu,” the opposite of 86, which means “remove from the menu.”
- Example: “The lobster’s 68!”
2/4/8 top: In restaurant lingo, an “8-top” refers to a table that seats eight people. This term helps staff quickly communicate the size of a party and the table’s seating capacity. This shorthand is used for various table sizes, such as a “2-top” for a table for two or a “4-top” for a table for four
- Example: “We have an 8-top reservation coming in at 7 PM.”
- Example: “Can you set up a 4-top near the window?”
A
A La Carte: Refers to ordering individual dishes rather than a set menu. Customers can choose exactly what they want from the menu.
- Example: “Would you like to order a la carte or try our tasting menu tonight?”
A La Mode: A dessert served with a scoop of ice cream. Commonly used for pies and cakes.
- Example: “Can I have the apple pie a la mode, please?”
Adam and Eve on a Raft: Diner slang for two poached or scrambled eggs on toast. This term is mostly used in American diners.
- Example: “Table 4 ordered Adam and Eve on a raft with a side of bacon.”
All Day: The total quantity of a specific dish that needs to be prepared at any given time, often used to manage kitchen orders.
- Example: “We need five chicken parms and three steaks all day.”
B
Back of House (BOH): The areas of a restaurant where customers do not go, including the kitchen, storage, and staff areas. It contrasts with the Front of House (FOH).
- Example: “All BOH staff must attend the safety meeting at 3 PM.”
Bartender: A person who mixes and serves drinks, both alcoholic and non-alcoholic, often working at a bar within a restaurant.
- Example: “The bartender will make you a signature cocktail.”
Bev Nap: Small square napkins used under drinks to protect the table surface from moisture and spills.
- Example: “Place a bev nap under each drink to keep the table clean.”
Blue-Plate Special: A low-cost daily meal that changes regularly, typically offered at diners and cafes.
- Example: “Today’s blue-plate special is meatloaf with mashed potatoes and green beans.”
C
Camper: A diner who lingers at their table long after finishing their meal, which can be problematic in busy restaurants with high table turnover.
- Example: “Table 7 has been camping for an hour, we need to free up the table for waiting guests.”
Can’t Cook Their Way Out of a Paper Bag: Describes someone who is very bad at cooking, often used humorously or sarcastically.
- Example: “Our new line cook can’t cook his way out of a paper bag, but he’s trying.”
Charcuterie: The art of preparing cured meats like sausages, hams, and pâtés. It often involves a variety of meats and accompaniments like cheeses, fruits, and nuts.
- Example: “We offer a charcuterie board with house-made sausages, cheeses, and pickles.”
Check Back: When a server returns to a table to see if everything is satisfactory and if additional service is needed.
- Example: “I’ll check back in a few minutes to see how you’re enjoying your meal.”
Chef: A professionally trained cook, often in charge of the kitchen or a particular station within the kitchen.
- Example: “Our head chef trained in France and specializes in French cuisine.”
Chef de Partie: Also known as a line cook, this chef is responsible for a specific section of the kitchen, such as grill, sauté, or pastry.
- Example: “The chef de partie will be handling all the appetizers tonight.”
Chef’s Table: A special dining experience within the kitchen, offering guests a close-up view of the culinary action and often a custom menu.
- Example: “They reserved the chef’s table for their anniversary dinner.”
Combination Meal: A meal that includes several items bundled together, often a main course, side dish, and a beverage, commonly found in fast food restaurants.
- Example: “The combination meal includes a burger, fries, and a drink for one price.”
Commis: An entry-level position for a chef, working under the Chef de Partie to learn the various stations and tasks within the kitchen.
- Example: “The commis is learning how to prepare sauces and stocks today.”
Comp: To provide a dish or drink for free to a customer, often to make up for a mistake or as a goodwill gesture.
- Example: “We’ll comp the dessert to apologize for the delay with your meal.”
Cooked to Order: Food that is prepared fresh according to a customer’s specific instructions, rather than pre-made.
- Example: “The steak will be cooked to order, so please let us know how you’d like it done.”
Counter Meal: A meal served at the counter rather than a table, typically found in bars and casual dining spots.
- Example: “Today’s counter meal is a fish and chips special.”
Cover: Refers to a single paying customer or the count of diners served. Used for tracking restaurant traffic.
- Example: “We did 150 covers last night, it was a busy evening.”
Cut: Refers to a piece of meat, but also can mean being allowed to end a shift early.
- Example: “I’ll take a thick cut of the prime rib” or “Can you cut me after the dinner rush?”
D
Dead Plate: A dish that cannot be served to a customer due to errors such as overcooking, incorrect preparation, or being left out too long.
- Example: “This is a dead plate; the steak was overcooked.”
Deuce: A table for two people.
- Example: “Seat the next deuce at table 9.”
Dine and Dash: When a customer eats their meal and leaves the restaurant without paying.
- Example: “We had a couple dine and dash last night.”
Double: Working two shifts in a row, typically a lunch shift followed by a dinner shift.
- Example: “I have to work a double on Saturday.”
Douse It: Adding a generous amount of sauce to a dish.
- Example: “He likes to douse it with hot sauce on everything.”
Drop: To start cooking a dish or component of a dish.
- Example: “Drop the fries for table 3 now.”
Drop the Check: Bringing the bill to the table for the customers to pay.
- Example: “I’m going to drop the check now, is there anything else I can get you?”
Dupe: The order slip that communicates customer orders from the front of house to the kitchen.
- Example: “Make sure the kitchen gets the dupe for table 5.”
E
Early Bird Dinner: A discounted meal offered early in the evening, usually aimed at older diners or those looking to eat before the main dinner rush.
- Example: “Our early bird dinner specials run from 4 to 6 PM.”
Expeditor: The person responsible for organizing and ensuring the timely delivery of food from the kitchen to the dining room.
- Example: “The expeditor makes sure every dish is perfect before it goes out.”
Restaurant terms and definitions – F – J
F
Family Meal: A meal prepared for the restaurant staff to eat before or after service, often made from leftover ingredients.
- Example: “The family meal tonight is spaghetti with meat sauce.”
Fire: A command to begin cooking a specific dish or order.
- Example: “Fire table 4’s appetizers now.”
Flash: Quickly cooking or reheating an undercooked dish, often in a very hot oven.
- Example: “Flash the steak to get it up to medium rare.”
Foodie: Someone who is very enthusiastic and knowledgeable about food and dining. Also a food influencer.
- Example: “She’s a real foodie and loves trying new restaurants and cuisines.”
Free Lunch: A marketing strategy where a restaurant offers a free meal with the purchase of a drink, aiming to attract customers and increase sales.
- Example: “We offer a free lunch with the purchase of any drink on Tuesdays.”
Front of House (FOH): The areas of the restaurant that customers see and interact with, including the dining room, bar, and waiting area.
- Example: “All FOH staff should be in uniform and ready for the dinner service.”
G
Garde Manger: The section of the kitchen dedicated to preparing cold dishes, such as salads, appetizers, and desserts.
- Example: “He works in the garde manger station, preparing all the cold dishes.”
Ghost Restaurant: A restaurant that operates exclusively for delivery and takeout, often using shared kitchen space and without a traditional dine-in area.
- Example: “The ghost restaurant operates out of a shared kitchen and only offers delivery.”
Gueridon Service: Table-side food preparation where dishes are cooked or assembled on a trolley next to the customer’s table.
- Example: “TheyHere’s a complete list of restaurant terms with detailed definitions and examples of use:
H
Happy Hour: A time period, usually in the late afternoon or early evening, where restaurants offer discounted drinks and appetizers to attract customers during off-peak hours.
- Example: “Join us for happy hour from 5 to 7 PM, with half-priced cocktails and appetizers.”
Heard: A response used in the kitchen to acknowledge that a request or command has been understood.
- Example: “Fire table 9’s main courses.” “Heard!”
Heat Lamps: Overhead lights used to keep prepared food warm before it is served to customers.
- Example: “Place the fries under the heat lamps to keep them warm.”
Hockey Puck: Slang for an overcooked burger patty.
- Example: “Make sure the burger isn’t cooked into a hockey puck.”
I
In the Weeds: A term used when a server or kitchen staff is overwhelmed with tasks and struggling to keep up.
- Example: “Can you help with table 10? I’m in the weeds right now.”
J
Jumpin: A colloquial term to describe a very busy and lively restaurant.
- Example: “The place was jumpin’ last Saturday night.”
Restaurant terms and definitions – K – Q
K
Kid’s Meal: A menu offering designed specifically for children, often including a smaller portion, a drink, and a toy.
- Example: “The kid’s meal includes chicken tenders, fries, and a juice box.”
Kill It: To intentionally overcook a dish, often at the customer’s request.
- Example: “He likes his steak killed, so cook it well done.”
L
Line Cook: A cook responsible for preparing specific dishes or components of dishes in a designated area of the kitchen.
- Example: “The line cook is handling all the grill orders tonight.”
M
Main Course: The primary dish in a multi-course meal.
- Example: “For the main course, I’ll have the grilled salmon.”
Maitre d’Hotel: The head of the dining room staff, responsible for seating guests and managing the dining room.
- Example: “The maitre d’Hotel welcomed us and showed us to our table.”
Meat and Three: A meal that includes one meat and three side dishes, a popular format in the Southern United States.
- Example: “I’ll have the meat and three with fried chicken and collard greens.”
Menu: A list of all the dishes and beverages offered by a restaurant.
- Example: “The menu features seasonal specials and local ingredients.”
Mise en Place: A French term meaning “everything in its place,” referring to the preparation and organization of ingredients and tools before cooking.
- Example: “Make sure your mise en place is ready before the dinner rush.”
Monkey Dish: A small dish used for serving condiments or side items.
- Example: “Serve the extra sauce in a monkey dish.”
N
No-Show: A customer who makes a reservation but does not show up.
- Example: “We had three no-shows for dinner tonight.”
Nuke It: Slang for heating food in a microwave.
- Example: “If the soup is cold, just nuke it for a minute.”
O
Omakase: A Japanese term meaning “I’ll leave it up to you,” where the chef selects and prepares the meal for the customer.
- Example: “We chose the omakase option and enjoyed a chef-curated experience.”
On the Fly: A request to prepare a dish quickly, often due to a mistake or rush order.
- Example: “I need two orders of fries on the fly for table 6.”
Overhead: The ongoing expenses of operating a restaurant, including rent, utilities, and salaries.
- Example: “Our overhead costs include rent and utilities.”
P
Party (or dining party): Refers to group dining. A group of diners sitting together at a table. A three top would indicate a dining party of three people.
- Example: “We’ve got a three top.”
Pick Up: When one server takes over another’s tables, or when an order is ready to be taken to the table.
- Example: “Can you pick up table 5’s drinks while I take this order?”
Pump It Out: To prepare and serve food quickly.
- Example: “Let’s pump out these orders before the next wave of customers.”
Push It: To actively promote and sell a specific menu item.
- Example: “The chef wants us to push the new appetizer special tonight.”
Q
Quote: The estimated wait time for a table.
- Example: “The hostess quoted a 30-minute wait for a table.”
Restaurant terms and definitions – R – W
R
Rollup: Utensils wrapped in a napkin, ready to be set on the table.
- Example: “Prepare the rollups for the dinner service.”
Runner: A person who is not assigned to certain tables but rather just runs back and forth between the kitchen and dining room, or sometimes kitchen and storage areas.
- Example: “The food runner will bring your order shortly.”
S
Sacked: Slang for being fired from a job.
- Example: “He was sacked for repeated tardiness.”
Saucier: A chef responsible for making sauces and sautéed items.
- Example: “The saucier is preparing the hollandaise sauce.”
Server: A person who waits on tables, taking orders and serving food.
- Example: “Your server will be with you shortly to take your order.”
Shelf Life: The length of time an ingredient can be stored before it is no longer usable.
- Example: “Check the shelf life of these ingredients before using them.”
Shorting: When a supplier charges for more product than was delivered.
- Example: “We caught the supplier shorting us on our last delivery.”
Sidework: Additional tasks that servers must complete before or after their shifts, such as refilling condiments and cleaning.
- Example: “Finish your sidework before clocking out.”
Signature Dish: A menu item that is unique to a restaurant or chef and is often highlighted as a specialty.
- Example: “Our signature dish is the truffle risotto.”
Sizzle Platter: A heavy metal plate used to serve hot dishes, maintaining their temperature.
- Example: “Serve the fajitas on a sizzle platter to keep them hot.”
Sommelier: A trained and knowledgeable wine professional who manages the wine list and assists guests with wine selections.
- Example: “Ask the sommelier for a wine recommendation to pair with your meal.”
SOS: An abbreviation for “sauce on the side.”
- Example: “I’d like the salad with the dressing SOS.”
Sous-Chef: The second in command in the kitchen, assisting the head chef and often responsible for overseeing the kitchen staff.
- Example: “The sous-chef is in charge when the head chef is off.”
Starch: A side dish made from starchy foods like potatoes, rice, or pasta.
- Example: “Would you like a starch or a vegetable with your entrée?”
Station: A designated area in the kitchen assigned to a specific type of food preparation.
- Example: “He works at the grill station.”
Stiffed: When a customer leaves without tipping the server.
- Example: “I got stiffed by a large table tonight.”
Still Mooing: Slang for a very rare steak.
- Example: “He ordered his steak still mooing.”
Stretch It: To make ingredients last longer by using smaller portions or adding fillers.
- Example: “We need to stretch the sauce to last through the dinner rush.”
T
Table d’Hôte: A set menu offering multiple courses at a fixed price.
- Example: “The table d’hôte menu offers a three-course meal for $40.”
Table Reservation: Booking a table in advance to ensure seating at a specific time.
- Example: “We have a table reservation for 7 PM.”
Table Service: When food is served directly to the table by servers.
- Example: “They offer full table service, including drink refills.”
Table Sharing: Seating multiple parties at one large table.
- Example: “During busy hours, we may need to arrange table sharing.”
Table Turns: The number of times a table is used by different parties during a service period.
- Example: “We aim for three table turns per night.”
Take-Out: Food ordered from a restaurant to be eaten elsewhere.
- Example: “They offer take-out and delivery services.”
Tare: The weight of a container, which is subtracted from the total weight to measure the net weight of the contents.
- Example: “Subtract the tare weight to get the net weight of the food.”
The Boogie Man: Slang for a health inspector.
- Example: “Clean up, the boogie man is here for an inspection.”
Three Martini Lunch: A leisurely lunch, often involving multiple martinis, typically enjoyed by business professionals.
- Example: “They enjoyed a three martini lunch at the bistro.”
Top: Refers to the number of diners at a table.
- Example: “We have a four-top reservation at 7 PM.”
Toss: A technique used by suppliers to make a box look full with less product by altering its appearance.
- Example: “The vendor was caught tossing our fish orders to make them look larger.”
Tourne: A method of cutting vegetables into a specific shape resembling a small, slightly tapered cork.
- Example: “He prepared tourne carrots for the soup.”
Turn and Burn: The process of quickly serving and resetting tables to accommodate more guests, especially during busy times.
- Example: “We need to turn and burn to handle the rush tonight.”
Two Second Rule: An unspoken rule in the restaurant industry where dropped ingredients are considered okay to use if picked up within two seconds.
- Example: “He dropped the bread but followed the two second rule and picked it up quickly.”
U
Upsell: A technique used by servers to suggest higher-priced items to increase the total bill. Upselling is used at almost every type of restaurant, from a quick service restaurant to fine dining restaurants. It’s also commonly used across the hospitality industry.
- Example: “Try to upsell the ribeye steak instead of the burger.”
V
Value Meal: A bundled meal offered at a low price, typically found in fast food restaurants.
- Example: “The value meal includes a sandwich, fries, and a drink for a discounted price. The food-cost value is great.”
Veg: Short for vegetables, often referring to the vegetable side dish that accompanies a main course.
- Example: “Would you like veg or a starch with your entrée?”
VIP: Very Important Person, a customer who receives special treatment, often because they are a regular or a celebrity.
- Example: “A VIP is dining with us tonight, so make sure everything is perfect.”
W
Walk-In: Refers to two things: a refrigerated room for storing perishable items or a customer who arrives without a reservation.
- Example: “Store the meat in the walk-in freezer” or “We have a walk-in party of four.”
Walked: When a customer leaves without paying the bill.
- Example: “A customer walked without paying their bill last night.”
Well Drinks: Cocktails made with the house liquors, which are typically the least expensive options.
- Example: “Happy hour includes half-price well drinks.”
The Window: The heated shelf where prepared dishes are placed to keep warm while waiting to be taken to the table.
- Example: “Pick up the order from the window.”
