Restaurant Lingo: Hilarious & Handy Sayings for Kitchens

Working in a restaurant kitchen is like being part of a secret society. There’s a whole language, a verbal shorthand, developed over years of hurried orders, sizzling pans, and the constant pressure of the dinner rush. And, honestly, a lot of it is pretty darn hilarious. I’ve always been fascinated by how language evolves in specific environments, and restaurant kitchens are a prime example. I mean, who else outside of a kitchen would understand what “86’d” means, or the urgency behind a shouted “Fire!” that has nothing to do with actual flames? This whole thing really got me thinking after a chaotic Saturday night at a friend’s bistro here in Nashville – the sheer poetry of profanity and efficiency was… well, inspiring.

This isn’t just about slang, though it certainly plays a huge role. It’s about the efficiency, the camaraderie, and, yes, the humor that binds a kitchen crew together. It’s a way of communicating that’s both practical and, often unintentionally, comedic. This post is going to dive deep into those sayings. We’ll explore where they might have come from, why they’re so useful, and why, frankly, they’re so darn funny. Think of it as your cheat sheet to understanding the secret language of the culinary world. And believe me, even if you never step foot behind a swinging kitchen door, you’ll find some of these phrases creeping into your everyday vocabulary. Trust me, there’s a reason I now yell “Behind!” when I’m navigating a crowded grocery store aisle. It’s habit, and it also occasionally gets a laugh.

I’ll be sharing some of my personal favorites, gleaned from years of both observation and, let’s be honest, accidental eavesdropping. Plus, we’ll look at how this language helps keep a kitchen running smoothly, especially when things get *really* hectic. Because, let’s face it, a well-timed “All Day” can be the difference between a perfectly executed service and a complete meltdown. Is this a comprehensive dictionary of every single restaurant saying? Probably not. But, it’s a good, solid start. And it’s definitely going to make your next restaurant experience a little more… insightful. Or, at the very least, you’ll be able to chuckle knowingly when you hear the chef yell something about a “dead plate.”

Decoding the Diner Dialect: Your Guide to Restaurant Sayings

The Classics: Orders and Timing

Let’s start with the bedrock of kitchen communication: how orders are called out and managed. This is where efficiency is absolutely paramount. No one has time for flowery language when there are twenty tables waiting for their appetizers. “Order In!” is the classic, the starting gun for any dish. It’s the chef or expo announcing that a new ticket has arrived. Simple, direct, and impossible to misinterpret. Then you have “Fire!” No, it’s (usually) not an actual fire. This means “start cooking this item now.” The urgency in the voice usually corresponds to the urgency of the dish. A “Fire!” on a well-done steak is going to sound a lot different than a “Fire!” on a side of fries.

“All Day” is another critical one. This refers to the total number of a specific dish that’s currently on order. So, if you hear “Five steaks, all day!” you know the grill cook is dealing with five steak orders across multiple tickets. It’s a way of keeping track of the overall demand, preventing over- or under-prepping. Another gem? “Heard!” This is the universal acknowledgment. It means “I heard you, I understand, and I’m on it.” It’s the backbone of kitchen communication, a verbal confirmation that keeps everyone on the same page. And then there’s “86’d.” This means an item is out of stock, gone, kaput. “86 the salmon!” means there’s no more salmon, and servers need to stop selling it. The origin of this one is debated, with some linking it to old bar slang or even a specific restaurant code, but the meaning is universally understood.

There are also terms for modifying orders. “On the fly!” means needed urgently, something that was likely forgotten or is needed stat. “Sub” indicates a substitution, while “No make” signifies canceling a dish, hopefully before too much work has gone into prepping it. The term “SOS” or “Sauce on Side” is a simple request for a condiment but its one that needs to be communicated correctly. These terms, while seemingly simple, are the building blocks of a smooth-running service. They eliminate ambiguity and ensure everyone is working from the same information. A misplaced modifier can lead to wasted food, angry customers, and a very stressed-out chef.

Behind the Scenes: Prep and Station Lingo

The kitchen isn’t just about the rush of service. There’s a whole world of preparation that happens before the doors even open. And this world has its own unique vocabulary. “Mise en place,” often shortened to just “mise,” is a French term that translates to “everything in its place.” It’s the philosophy of having all your ingredients prepped and organized before you start cooking. It’s the difference between a calm, controlled kitchen and a chaotic mess. And it’s a term you’ll hear constantly, even outside of professional kitchens, as it represents a general principle of preparation.

“Low boy” refers to a low, refrigerated unit, often used for storing frequently accessed ingredients. “Speed rack” is a tall, metal rack used for holding sheet pans, usually filled with prepped ingredients or finished dishes. These terms, while specific to kitchen equipment, are essential for clear communication. Saying “Grab the prepped peppers from the low boy” is far more efficient than a vague instruction like “Get the peppers from that fridge thing.” And speaking of efficiency, Chef’s Deal (chefsdeal.com) is a great resource for finding this kind of equipment. They even offer free kitchen design services, which can be a lifesaver when you’re trying to optimize your workspace for maximum efficiency. I remember helping a friend set up his food truck, and their expertise was invaluable in making the most of that tiny space.

“Walk-in” is, unsurprisingly, the walk-in refrigerator or freezer. “The Pass” is the area where finished dishes are placed for servers to pick up, a critical transition point between the kitchen and the dining room. It’s also often the location of the heat lamps, keeping food warm until it’s served. Understanding the layout of the kitchen, and the terms used to describe it, is crucial for anyone working in that environment. It’s the difference between grabbing the right ingredient quickly and wasting precious minutes searching through the wrong refrigerator.

The Human Element: Camaraderie and (Gentle) Ribbing

Kitchens are high-pressure environments, and a little humor goes a long way in diffusing tension and building camaraderie. This is where some of the more colorful language comes into play. “In the weeds” is a universal term for being overwhelmed, buried in orders, and struggling to keep up. It’s a feeling every cook knows intimately, and the phrase itself perfectly captures the sense of being lost in a thicket of tickets.

“Dragging” means someone is moving slowly, not pulling their weight. It’s not always meant as a harsh criticism; sometimes it’s just a gentle nudge to pick up the pace. “Dying on the pass” refers to a dish that’s been sitting under the heat lamps for too long, losing its quality and freshness. It’s a visual reminder of the importance of timing and coordination. And then there’s the ever-popular “Yes, Chef!” This is the standard response to any instruction from the chef, regardless of how ridiculous or demanding it might be. It’s a sign of respect, but it can also be used sarcastically, especially among seasoned cooks. The tone of voice is everything.

There’s also a whole subgenre of kitchen humor that revolves around playful insults and nicknames. These are rarely meant to be truly hurtful; they’re more like terms of endearment, a way of bonding over shared experiences. I won’t repeat the more… *ahem*… colorful ones here, but let’s just say that creativity knows no bounds when it comes to describing a clumsy coworker or a particularly demanding customer. This kind of banter is a crucial part of kitchen culture. It’s a way of releasing stress, building relationships, and making the long hours and hard work a little more bearable.

Server Speak: Bridging the Kitchen-Dining Room Divide

The communication between the kitchen and the serving staff is a delicate dance. Servers are the interface between the culinary team and the customers, and they have their own set of phrases to navigate this complex relationship. “Table talk” refers to the conversations servers have with guests, building rapport and ensuring a positive dining experience. “Campers” are customers who linger at their table long after they’ve finished eating, slowing down table turnover. And “Deuce” means a two people table.

“Turn and burn” is a phrase used to describe the process of quickly clearing and resetting a table for the next guests. It’s all about maximizing efficiency and seating as many people as possible. “Comp” means to give something away for free, usually to appease a dissatisfied customer. And “VIP” is, well, a very important person, someone who deserves extra attention and special treatment. Servers also use a lot of shorthand when communicating with the kitchen. “No mayo” means, well, no mayonnaise. It’s simple, but crucial for avoiding allergy issues and ensuring customer satisfaction.

The relationship between servers and cooks can be… tense, to say the least. There’s a natural friction between the front of house (FOH) and the back of house (BOH), as they often have different priorities. But effective communication is key to bridging this divide. Clear, concise language, and a healthy dose of mutual respect, can go a long way in ensuring a smooth and successful service. And, honestly, a shared understanding of the ridiculousness of some of the situations they encounter can be a powerful bonding agent.

The Art of Expediting: Keeping it All Flowing

The expediter, or “expo,” is the crucial link between the kitchen and the dining room. They’re the air traffic controllers of the restaurant, ensuring that dishes are completed correctly and sent out in the right order. Their language is all about precision and timing. “Pick up!” means a dish is ready to be taken to a table. “Runner!” is a call for someone to deliver the food. “Table 32, two covers, firing!” is a detailed instruction, indicating the table number, the number of guests, and the fact that their main courses are being cooked.

The expo also has to manage the flow of orders, ensuring that the kitchen isn’t overwhelmed and that tables are served in a timely manner. They might call out “Hold the apps on table 4!” if the kitchen is backed up, or “Push the entrees!” if things are moving too slowly. They’re also responsible for quality control, making sure that every dish looks perfect before it leaves the kitchen. A good expo is a master of communication, able to juggle multiple tasks, anticipate problems, and keep everyone calm under pressure. It’s not a job that I am envious of.

They’re also often the ones who have to deal with special requests and modifications, translating customer demands into kitchen-speak. This requires a deep understanding of both the menu and the capabilities of the kitchen staff. And it often involves a fair amount of diplomacy, as they have to balance the needs of the customer with the realities of a busy kitchen. It’s a challenging role, but a vital one for ensuring a smooth and successful service.

Regional Variations: From Coast to Coast

Like any dialect, restaurant lingo can vary from region to region. What’s common in a New York City diner might be completely unheard of in a Nashville bistro. I’ve noticed, for example, that Southern kitchens tend to use more colorful, colloquial expressions, while West Coast kitchens might be more focused on efficiency and precision. I think it has something to do with the overall culture of the region, seeping into the kitchen environment.

In some areas, you might hear specific terms for local ingredients or dishes. For example, in New Orleans, you’re likely to hear terms related to Creole and Cajun cuisine. In coastal areas, you might hear specific terms for different types of seafood. These regional variations add another layer of complexity to the language of the kitchen. They’re a reminder that restaurant culture is deeply rooted in the local community. And it’s another example of how language evolves and adapts to specific environments.

It is something fun to look out for, especially if you travel a lot. Pay attention to the way the kitchen staff communicates, and you might pick up on some unique local phrases. It’s a great way to get a feel for the local culinary scene. And it might even give you a few new expressions to add to your own vocabulary. I have been using chefsdeal.com a lot for my equipment, their professional installation services are top-notch, and you get to work with people all over the country. It exposes you to a lot of different restaurant cultures.

Beyond the Kitchen: How Restaurant Lingo Seeps into Everyday Life

Once you’ve spent any significant amount of time in a restaurant kitchen, it’s hard to shake the lingo. It becomes ingrained in your vocabulary, and you might find yourself using these phrases in everyday situations. I’ve already mentioned my habit of yelling “Behind!” in crowded spaces. It’s a reflex, and it’s surprisingly effective at getting people to move out of the way. I’ve also found myself using “86’d” to describe anything that’s unavailable, from a sold-out concert ticket to a broken washing machine.

And I’m definitely not alone. I’ve heard friends use “In the weeds” to describe being overwhelmed at work, or “Dragging” to describe a slow-moving colleague. These phrases are just so perfectly descriptive, and they capture a specific feeling or situation in a way that more conventional language often can’t. It’s a testament to the power of specialized language, and how it can transcend its original context and become part of our broader vocabulary. I think it’s also a sign of how much restaurant culture has permeated our society. We’re all fascinated by the inner workings of kitchens, and the language used in those environments is a window into that world.

So, the next time you hear someone use a restaurant phrase in a non-restaurant setting, don’t be surprised. It’s just a sign that the language of the kitchen has escaped its confines and entered the mainstream. And, honestly, I think it makes our everyday conversations a little more colorful and interesting. It is a fun shorthand to share with those that know.

The Future of Restaurant Lingo: Will it Evolve?

Like any living language, restaurant lingo is constantly evolving. New phrases are constantly being coined, and old ones are falling out of use. I wonder if the rise of technology in the kitchen will have an impact on the language used. Will we see more digital terms creeping into the vocabulary? Will automated systems lead to a more standardized, less colorful form of communication? It’s hard to say for sure.

One thing I’ve noticed is the increasing use of kitchen display systems (KDS). These systems replace traditional paper tickets with digital screens, displaying orders directly to the cooks. This can streamline the ordering process and reduce errors, but it also might lead to less verbal communication. Will the shouted “Order In!” become a thing of the past? Will the expo become less of a vocal presence in the kitchen? It’s possible. But I also think there will always be a need for human interaction, especially in high-pressure situations. The camaraderie and humor that are so central to kitchen culture are unlikely to disappear completely. Even with the best technology, there’s still a need for quick, efficient, and often colorful communication between human beings.

I suspect that restaurant lingo will continue to adapt and evolve, incorporating new technologies and reflecting the changing dynamics of the kitchen environment. But I also believe that the core elements – the efficiency, the camaraderie, the humor – will remain. It’s a language that’s been forged in the heat of the kitchen, and it’s likely to endure for many years to come. I, for one, am excited to see how it continues to develop. And I’ll definitely be listening closely, ready to pick up any new and hilarious phrases that emerge.

Embracing the Chaos: Why We Love Restaurant Lingo

There’s something undeniably appealing about the raw, unfiltered nature of restaurant lingo. It’s a language that’s stripped down to its essentials, focused on efficiency and directness. There’s no room for flowery language or polite euphemisms. It’s honest, it’s brutal, and it’s often hilarious. I think that’s why so many people are fascinated by it, even if they’ve never worked in a kitchen. It’s a glimpse into a world that’s both chaotic and highly organized, a world where creativity and precision collide.

It’s also a language that reflects the unique camaraderie of the kitchen. It’s a shared code, a way of bonding over shared experiences. It’s a way of saying, “We’re all in this together, and we’re going to get through it, one perfectly cooked steak at a time.” And it’s a reminder that even in the most demanding environments, there’s always room for a little humor. A well-timed joke, a shared eye roll, a sarcastic “Yes, Chef!” can be the difference between a stressful shift and a bearable one. It’s a language of survival that brings a team together.

So, the next time you’re in a restaurant, take a moment to listen to the sounds of the kitchen. You might not understand everything you hear, but you’ll get a sense of the energy, the rhythm, the unique language that makes it all work. And you might even pick up a few new phrases to add to your own vocabulary. Just be careful how you use them. Yelling “Behind!” in a crowded elevator might not go over so well. Or it might, depending on the crowd!.

Order Up: Key Takeaways and Your Culinary Challenge

We’ve covered a lot of ground, from the basics of ordering and timing to the nuances of kitchen camaraderie and regional variations. You’ve learned the meaning of “86’d,” “All Day,” and “In the weeds,” and you’ve gained a glimpse into the unique world of restaurant communication. Hopefully, you’ve also had a few laughs along the way. The key takeaway here is that restaurant lingo is more than just slang. It’s a vital tool for efficiency, a reflection of kitchen culture, and a source of endless amusement. It’s a language that’s constantly evolving, adapting to new technologies and changing environments.

Now, for your culinary challenge: I challenge you to pay closer attention to the language used in restaurants. Listen to the conversations between servers and cooks, try to decipher the meaning of unfamiliar phrases, and appreciate the efficiency and humor of it all. And, if you’re feeling brave, try incorporating a few restaurant terms into your everyday conversations. See if you can get away with saying “86’d” to describe something that’s unavailable, or “In the weeds” to describe being overwhelmed. You might be surprised at how well they fit. And you might just start a new trend. At the very least, you’ll get an inside look at the culture of the kitchen and better understand the pressure the team is under.

Ultimately, restaurant lingo is a testament to the creativity and adaptability of human language. It’s a reminder that even in the most specialized environments, communication is key. And it’s a source of endless fascination, for those of us who love food, language, and the unique culture of the restaurant world. So, go forth, and listen, and learn. And maybe, just maybe, you’ll become fluent in the hilarious and handy language of the kitchen. And remember, if you are setting up a kitchen, companies like Chef’s Deal (chefsdeal.com) offer great consultation and support, and can really help you maximize that.

FAQ

Q: What does “86” mean?
A: “86” means an item is out of stock or no longer available.

Q: What does “All Day” mean?
A: “All Day” refers to the total number of a specific dish currently on order across all tickets.

Q: What does “In the weeds” mean?
A: “In the weeds” means being overwhelmed and struggling to keep up with orders.

Q: Why do cooks say “behind”?
A: Cooks and other restaurant workers will call our “behind” to let those around them know that they are passing behind to avoid any collisions and to maintain a safe working environment.

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@article{restaurant-lingo-hilarious-handy-sayings-for-kitchens,
    title   = {Restaurant Lingo: Hilarious & Handy Sayings for Kitchens},
    author  = {Chef's icon},
    year    = {2025},
    journal = {Chef's Icon},
    url     = {https://chefsicon.com/hilarious-handy-restaurant-sayings/}
}