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In the high-stakes restaurant world, lingo, jargon, and slang are the lifeline to every shift. From “86’d” to “on the fly,” these 86 kitchen and restaurant terms keep operations humming and guests happy. Rookie servers and seasoned managers need this language for efficiency.
At POS USA, we decode the slang and guide you to POS systems that turn it into action—keeping your restaurant ahead. Below, we break down 86 essential terms across Kitchen, Front-of-House, Management, and General Slang categories, with examples and POS tips. Let’s Dive in!
Kitchen Terms
The kitchen is where the magic—and madness—happens. These terms keep the chaos controlled and the food flowing.
- 86: When a dish is gone—sold out, out of stock, kaput. No more orders, no exceptions. Example: “We’re 86’d on the salmon tonight—tell table 12 we’re out.”
- A la carte: Ordering individual dishes, no set meal included. Example: “The customer wants the steak a la carte, no sides.”
- All day: The total count of a dish ordered during a shift. Example: “We’ve got five ribeyes all day—keep ‘em coming.” Source: Toast POS Kitchen Slang.
- Back of house (BOH): The kitchen and behind-the-scenes crew. Example: “BOH is slammed tonight—help them out.”
- Bain-marie: A hot water bath to keep food warm. Example: “Keep the sauce in the bain-marie—it’s a slow night.”
- Bev nap: Short for beverage napkin, used under drinks. Example: “Grab some bev naps for the bar rush.”
- Blue: A steak cooked rare, cool in the center. Example: “Table 5 wants their filet blue—don’t overdo it.”
- Bubble dancer: The dishwasher, keeping plates spotless. Example: “The bubble dancer’s out sick—dishes are piling up.”
- Cambro: A brand of food storage container. Example: “Store the soup in the Cambro before closing.”
- Campers: Guests who linger long after eating. Example: “Table 8’s campers—don’t expect a quick turn.”
- Canape: A small, decorative appetizer. Example: “Prep some canapes for the VIP event.”
- Chalkboard special: A dish written on a chalkboard, often a daily special. Example: “Push the chalkboard special—it’s selling fast.”
- Commis: A junior chef learning the ropes. Example: “The commis is handling prep tonight.”
- Comp: To give something for free, usually to fix a mistake. Example: “Comp their dessert—they waited too long.”
- Covers: The number of guests served in a shift. Example: “We did 150 covers last night—solid work.”
- Dead plate: Food prepared but no longer needed. Example: “That order’s canceled—dead plate now.”
- Deglaze: Adding liquid to a pan to lift flavorful bits. Example: “Deglaze the pan for the sauce—don’t waste it.”
- Drop: To start cooking or deliver an item. Example: “Drop the fries now—they’re in a rush.”
- Dupe: The duplicate ticket sent to the kitchen. Example: “Check the dupe—did we miss an order?”
- Dying on the pass: Food sitting too long at the pickup area. Example: “Get that steak—it’s dying on the pass!”
- Expediter: The person coordinating orders between kitchen and floor. Example: “The expediter’s calling for table 10’s mains.”
- Fire: Start cooking an order immediately. Example: “Fire table 3’s apps—they’re ready.”
- Flash: Quickly heat or cook an item. Example: “Flash the chicken—it’s underdone.”
- Food cost: The cost of ingredients as a percentage of sales. Example: “Our food cost is up—check the waste.”
- Foodie: A guest obsessed with food trends. Example: “The foodie at table 6 wants the chef’s story.”
- Front of house (FOH): The staff interacting with guests. Example: “FOH needs backup—it’s a full house.”
- Gueridon: A cart for tableside prep. Example: “Roll the gueridon over for the flambé.”
- Heard: Acknowledging an order or instruction. Example: “Heard, chef—firing the pasta now!”
- Heavy lifting: The toughest kitchen tasks. Example: “Prep’s the heavy lifting tonight—dig in.”
- In the weeds: Overwhelmed and falling behind. Example: “We’re in the weeds—send help!”
- Kill it: Cook something well-done. Example: “They want the burger killed—no pink.”
- Line: The cooking stations in the kitchen. Example: “The line’s holding strong despite the rush.”
- Low boy: A low refrigerator under the counter. Example: “Stock the low boy with butter.”
- Mise: Short for “mise en place,” everything prepped and ready. Example: “Check your mise before service starts.”
- On the fly: An order needed ASAP. Example: “Table 9’s soup, on the fly—they’re complaining.”
- Pass: The area where finished dishes go for pickup. Example: “Clear the pass—it’s getting crowded.”
- Plating: Arranging food on the plate. Example: “Focus on plating—the critic’s here.”
- Push: Promote a dish to sell it faster. Example: “Push the special—it’s about to 86.”
- Roll: When staff get slammed with orders. Example: “We’re rolling hard tonight—stay sharp.”
- Run: Deliver food to a table. Example: “Run this to table 12—they’re waiting.”
- Runner: The staff member delivering food. Example: “The runner’s out—grab someone else.”
- Sacked: Fired from the job. Example: “He missed another shift—sacked.”
- Saucier: The chef handling sauces. Example: “The saucier’s perfecting the béarnaise.”
- Side work: Extra tasks like refilling condiments. Example: “Finish your side work before clocking out.”
- Slammed: Overwhelmed with orders or guests. Example: “We’re slammed—call in reinforcements.”
- Sleeper: An order forgotten by the kitchen. Example: “Table 7’s a sleeper—cook it now!”
- Slippage: Food wasted or lost during prep. Example: “Too much slippage—tighten up.”
- SOS: Sauce on the side. Example: “They want the gravy SOS—don’t drown it.”
- Stage: An unpaid kitchen intern or trainee. Example: “The stage is shadowing the line tonight.”
- Starch: The chef handling carbs like pasta or potatoes. Example: “The starch is swamped—help them out.”
- Station: A specific kitchen work area. Example: “Man your station—we’re picking up.”
- Stretch it: Make limited ingredients last. Example: “Stretch the crab—we’re low.”
- Turn and burn: Quickly serve and clear tables. Example: “Turn and burn tonight—it’s packed.”
- Walk-in: The large refrigerator or freezer. Example: “Check the walk-in for extra stock.”
- Waxing: Giving a table VIP treatment. Example: “They’re regulars—waxing table 15.”
- Window: The pickup shelf for finished dishes. Example: “Get it to the window—FOH is waiting.”
Front-of-House Terms
The front of house is the face of your restaurant. These terms keep service smooth and guests smiling.
- Angel shot: A secret code for help, often safety-related. Example: “She ordered an angel shot—check on her.” Learn more at Angel Shot Meaning.
- Bar back: The bartender’s assistant. Example: “The bar back’s restocking—give him a hand.”
- Busser: The staff clearing tables. Example: “The busser’s swamped—pitch in.” Source: 7Shifts Lingo.
- Double: Two guests at a table. Example: “Seat the double at table 4.”
- FOH: See “Front of house” above.
- Host/hostess: The greeter and seater. Example: “The hostess is managing a full waitlist.” More at What Does a Host or Hostess Do?.
- Party: A group of guests. Example: “A party of 10 just walked in—prep the back.”
- Rail: The bar counter where drinks are served. Example: “Two whiskeys on the rail—move fast.”
- Section: A server’s assigned tables. Example: “My section’s full—can you take table 9?”
- Server: The waiter or waitress. Example: “The server’s juggling six tables—help her out.”
- Single: One guest at a table. Example: “A single at the bar wants the special.”
- Tip out: Sharing tips with support staff. Example: “Tip out the bussers—they earned it.”
- Top: The number of guests at a table (e.g., 2-top, 4-top). Example: “A 6-top just sat—bring extra menus.”
- Turn: Flip a table for new guests. Example: “Turn table 3—they’re done.”
- Upsell: Suggest higher-priced items. Example: “Upsell the wine pairing—it’s a big table.”
- Verbal: An order not written down. Example: “He gave a verbal—double-check it.”
- Well: Basic, affordable liquor. Example: “They ordered well vodka—keep it simple.” See What Are Well Drinks?
Management and Operations
Running a restaurant takes strategy. These terms keep the business side sharp.
- BOH: See “Back of house” above.
- COGS: Cost of goods sold—food and drink costs. Example: “COGS are up—review suppliers.”
- FIFO: First in, first out—rotate stock. Example: “Use FIFO in the walk-in—no waste.”
- FOH: See “Front of house” above.
- KDS: Kitchen Display System, digital order screens. Example: “The KDS crashed—fix it fast.”
- POS: Point of Sale system for transactions. Example: “The POS is down—use backups.”
- Shift: A work period, like lunch or dinner. Example: “The dinner shift’s brutal—brace yourself.”
General Restaurant Slang
These terms are the glue of restaurant culture. They bridge roles and add flavor.
- Clopen: Closing then opening the next day. Example: “I’m clopening—pray for me.”
- Deuce: A table for two. Example: “The deuce by the window’s ready.”
- No call, no show: Skipping a shift without notice. Example: “He’s a no call, no show—cover him.”
- Regular: A frequent guest. Example: “The regular’s here—bring his usual.”
- Slow: A quiet shift with few guests. Example: “It’s slow tonight—start side work.”
- The rush: The busiest part of a shift. Example: “The rush hit at 7—hold on tight!”
Expert Insights
“Restaurant lingo isn’t just words—it’s efficiency in action,” says Chef Maria Lopez, a 20-year industry veteran. “Terms like ‘all day’ or ‘fire’ keep the kitchen on track during a slam. Newbies, start here—it’s your survival kit.” Source: Chownow Restaurant Terms.
How POS USA Elevates Your Lingo Game
Mastering lingo is step one—executing it is where POS USA takes the lead. Our top-tier POS systems transform terms like ‘86’ and ‘fire’ into seamless operations, keeping your restaurant running like a well-oiled machine.
From preventing sold-out dishes to speeding up order execution, the best POS systems for restaurants from POS USA empower your team to match the pace of the rush. Curious how?
Dive into Restaurant Management Basics for pro tips or explore our solutions to see why we’re the choice for operators who refuse to settle.
What’s Your Lingo Challenge?
What’s the most confusing restaurant term you’ve heard? Share your experiences below! Whether it’s a sleeper order or a waxing VIP, we want to hear your stories—and how you’ve conquered the chaos.
