I don't like to talk about my flair.

Friday, July 15, 2005

The Waitress-Blog Glossary

  • 86: verb, adj To be out of. "The seafood supplier's truck was hijacked by a gang of penguins. 86 seabass!"
  • Back of House: adj Commonly abbr. BOH. Referring to members of a restaurant staff who work in the kitchen area. Line cooks, prep cooks, chefs, dishwashers, etc.
  • Campers: adj. Tables that linger long after they're done eating, preventing table turn and generally being a pain in my ass.
  • Exeutive chef: noun One per resto. This is the head chef.
  • Expediter: noun Commonly abbr. Expo. Role usually played by a sous chef or captain; this person stands at the line and calls orders to the cooks. S/He is the point of contact for the kitchen staff.
  • Front of House: adj Commonly abbr. FOH. Referring to members of a restaurant staff who work in the dining room area. Servers, bussers, food runners, server assistants, bartenders, etc.
  • L'Idiot: noun Code name for the resto I work at, ganked from Steve Martin's brilliant LA Story
  • Line: noun Can mean either the physical stations where all the cooking occurs in the kitchen, or can refer to the line cooks themselves.S
  • Resto: noun Short for "restaurant"
  • Rezo: noun Short for "reservation"
  • Sous chef: adj Usually there are 2 per resto. They handle more day-to-day tasks than the executive chef.
  • Top: adj Used as a modifier after a numeral. Denotes the number of seats/guests at a table. "I just got a 15-top, and of course the jerks want separate checks."
  • Waitron: noun Gender-neutral term for a waiter or waitress
  • Weeds: noun In trouble, very very busy, overwhelmed with piddling requests from annoying guests. var. "In the weeds."


At 6:59 PM, Blogger adi said...

I never knew these terms until I worked in a restaurant. Helpful list for those who have not yet shared in that joyful experience.

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