Restaurant Lingo

What does "86" mean in restaurant lingo?

• To add more ingredients

• To take a break

• To remove an item from the menu temporarily or permanently

• To prepare a dish extra spicy

What is the "pass" in a professional kitchen?

• The area where the food is plated

• The entrance to the kitchen

• A type of seasoning technique

• The refrigerator area

In restaurant terminology, what does "in the weeds" mean?

• Having plenty of time to prepare food

• Being very busy and possibly behind on orders

• Preparing a garden salad

• Cleaning the kitchen

What does "fire" mean in kitchen slang?

• To start cooking a dish

• To increase the temperature of the oven

• To dismiss an employee

• To add spicy ingredients to a dish

What is a "two-top" in restaurant speak?

• A table for two guests

• A double-layered dessert

• A kitchen tool with two functions

• A chef's hat with two peaks

What does "on the fly" mean in a restaurant?

• To cook something very slowly

• To prepare a dish immediately, often due to an error or last-minute request

• To serve food outdoors

• To cook without a recipe

In front of house terms, what is "turning a table"?

• Rotating a table physically for guest preference

• Decorating a table with a turntable theme

• Getting guests to leave by turning the lights on and off

• Preparing a table for new guests after the previous guests have left

What does "back of house" (BOH) refer to in a restaurant?

• The outdoor seating area

• The kitchen and preparation areas

• The management offices

• The storage rooms for extra furniture