Looking to get into restaurant work? Already working in a restaurant but not sure what everyone is talking about? You’re in the right spot.
Let me present the Poached all-inclusive restaurant lingo glossary for hungry minds.
A
à la carte
/ˌä lä ˈkärt,ˌä lə ˈkärt/
adjective
(1) Serving food ordered separately, rather than as part of a set menu option
“Offering an à la carte menu helps overcharge the customers”
adverb
(2) As separately priced items from a menu, not as part of a set menu option
“They offer steaks and sides served à la carte”
all day
/ˌôlˈdā/
adjective
The total amount of an item needing to be cooked
One group orders 3 burgers + another group orders 2 burgers = “5 burgers, all day”; informs the chef 5 burgers total are needed in case they can’t math.
B
back of house (BOH)
/bak əv hous/
noun
(1) Staff such as chefs, cooks, bakers, and dishwashers
“Ask BOH what they want for their shift drinks.”
(2) All the behind-the-scenes action that customers typically do not see; usually includes the kitchen, where the food is prepped and cooked
“The manager is hiding in the BOH.”
bar-back
/bär bak/
noun
Serves as backup to the bartender, ensuring glasses are cleaned and liquor options are stocked
the position one works until they are allowed to bartend
baste
/bāst/
verb
A technique of brushing food with cooking juices while it’s cooking to prevent it from drying out, and to add flavor
“Season the skin and baste the chicken consistently.”
batch
/baCH/
noun
(1) Food or beverage products grouped ahead of time to ease delivery of a menu item
“We prepare a batch for margarita orders.”
verb
(2) The process of grouping food and beverage products ahead of time to ease delivery of a menu item
“We batch our cocktails so our bartenders don’t have to make cocktails.”
behind
/bəˈhīnd/
preposition
Often called out to let one person know that another person is passing behind them to reduce the chances of collisions, breaks, burns, and spills
“BEHIND”
bev nap (beverage napkin)
/ˈbev nap/
noun
Small square paper napkin for resting a beverage
“Place the bev naps throughout the bar.”
bistro
/ˈbistrō,ˈbēstrō/
noun
Casual, intimate, European-style restaurant
“Is it a bistro or just pretentious?”
blanch
/blan(t)SH/
verb
A cooking process wherein the food is immersed in boiling water for a brief period of time (to preserve flavor, color, and texture, remove dirt, brighten color and help slow vitamin losses. It also wilts greens and softens some vegetables, making them easier to pack), usually followed by an ice bath (to stop the cooking process)
“In most cases, blanching is not necessary!”
BOGO (buy one, get one)
/bō-gō/
verb
Commonly used in retail or food service to indicate a “Buy one, get one” promotion.
A promotion usually reserved for fast food and diners
bone
/bōn/
verb
Removal of the bones from meat using a sharp boning knife.
“Bone the chicken now that it is cooked.”
book
/bo͝ok/
noun
Wait staff order pads
“We’re out of server books again.”
bouncer
/ˈbounsər/
noun
Employee who guards the door or helps maintain order in an establishment as necessary.
“Bouncers are huge assholes on a power trip.”
brick and mortar
/brik an(d)ˈmôrdər/
noun
A business operating in a building and having a physical location to serve customers
“That pop-up now has a brick and mortar location.”
brix
/ˈbriks/
noun
Percentage of sugar in a product that contains syrup or other sugar solution
“Some pretentious customers may interpret Brix deviation as a change in mouthfeel due to the thickening effect the sugar has on the product.”
broil
/broil/
verb
To cook using radiant heat
“The egg lay broiling on the sidewalk.”
broiler (charbroiler, salamander)
/(ˈCHär)ˌbroilər/
noun
A piece of cooking equipment cooks directly under high heat to quickly cook meat
“Broil the chicken using the charbroiler over there.”
bump it
/bəmp it/
verb
Not to be confused with an old-school infomercial clip, this means removing an order from the cook’s kitchen display system screen once it’s made or sizzling in the oven. You can use “Bumping an order” to describe the same action.
“Bump the eggplant parm!”
bus
/bəs/
verb
To clear off tables and reset them between guests
“Bus table 5— those hooligans finally left.”
burn
/bərn/
verb
(1) To overcook
“Table 4 is being refired— their toast was burnt.”
(2) To get rid of, such as disposing of ice, expired sides, and leftovers.
“A glass broke and we’ve got to burn the ice just in case.”
buried
/ˈberēd/
adjective
A term used to describe being overloaded or extremely busy.
see “In the Weeds”
C
cambro
/kam brō/
noun
A plastic storage unit in a variety of sizes; also called ‘food pans’ but the manufacturer, Cambro, is so well-known they are the de facto term for food storage items
“Put leftovers in a cambro in the walk-in.”
camper
/ˈkampər/
noun
A customer who stays way too long past eating, resulting in fewer tips for the server
“Ask the campers one more time if they need anything else— they have to get it this time.”
celiac disease
/ˈsēlēˌak dəˈzēz/
noun
a disease in which the small intestine is hypersensitive to proteins in gluten, leading to difficulty in digesting certain foods
see ‘gluten free’ and ‘dietary restriction’
chef de partie
/SHef d ˈpaahr·tee/
noun
Station chefs. In the brigade system, these are the line cook positions, such as saucier, grillardin, etc.
“Yes, Chef de Partie.”
chef knife
/SHef nīf/
noun
Knife, typically 8-inch long, known as the ‘workhorse of the kitchen’; used for chopping, slicing, and dicing a large variety of foods
“Yes, chef knife.”
clopen
/klōpin/
verb
To close and then open the next morning
“This is my fourth clopen this week.”
commis
/kəˈmē/
noun
An apprentice cook who works under Chef de Partie to learn the station and responsibilities
“We hired a commis to train under Chef Martin.”
commissary
/ˈkäməˌserē/
noun
Central production kitchen that supplies and delivers cooked food/used primarily by restaurants with many locations
“Out of wings until commissary delivery.”
contactless dining
/ˈkäntak(t)ləs ˈdīniNG/
noun
Serving guests without social interaction using tech like phones, texting, and/or QR codes for ordering and checkout
“We offer contactless dining.”
cryovaced
/ˌkrīōˈvāst/
adjective
Removing oxygen and then heat-sealing food in a bag to make it airtight to retain freshness
“Keep a look out for cryovaced foods that are discolored and brown-looking because the airtight seal broke, and you should send the product back.”
combination oven (combi)
/ˌkämbəˈnāSHən ˈəv(ə)n/
noun
An oven that operates by both conventional heating and microwaves
“To cook in the combi or hot air mode, set thermostat to desired temperature. To cook in the steam mode, set the thermostat to 200° F.”
comp
/kämp/
verb
To give away for free— Meals, dishes, or courses may be “comped” for VIP customers or to pacify upset customers
“Comp table 3— their order came out wrong and took too long.”
conduction heat
/kənˈdəkSH(ə)n hēt/
noun
Heating the surface which emits heat to the food from the bottom up
Such as with a frying pan
convection heat
/kənˈvekSH(ə)n hēt/
noun
Heating with hot air that moves around by a fan
Such as roasting
conveyor oven (or toaster)
/kənˈvāər ˈəv(ə)n/
noun
An oven that cooks using radiant heat or infrared heat while a product moves through it
Commonly used for bagels or pizzas
covers
/ˈkəvərs/
noun
The number of people seated and served
“238 covers tonight.”
cremate (kill) it
/ˈkrēˌmāt/
verb
To cook something extra well done; used when guests want burgers/steaks overcooked
“seat 5, Hawaiian burger, cremate it.”
cross-contamination
/ˌkrôskənˌtaməˈnāSH(ə)n,ˌkräskənˌtaməˈnāSH(ə)n/
noun
When bacteria, chemicals, or other substances are transferred from one product to another
“Wash the grill so you don’t cross-contaminate that vegan dish.”
D
dead plate
/ded plāt/
noun
An unservable dish due to temperature, appearance, or bad preparation
“That’s a dead plate, toss it or eat it.”
dietary restriction
/ˈdīəˌterē rəˈstrikSH(ə)n/
noun
A limitation on what a person can eat due to allergies, other bad reactions, or social/moral/religious mandates
“Ask each table if they have dietary restrictions.”
dish
/diSH/
noun
(1) A container such as a plate upon which food is served
(2) A prepared meal
“This dish is served with broccolini.”
dish pit
/diSH pit/
noun
Dishwashing area
“Dirty plates go to the dish pit.”
dish rack
/diSH rak/
noun
A rack used to place dishes on for washing and drying
“Deliver dish racks back to the dish pit.”
double
/ˈdəb(ə)l/
noun
To work two shifts in a row
“I work 3 clopens and 2 doubles this week.”
double (triple) sat
/ˈdəb(ə)l sat/
verb
When more than one table is seated for the same server at the same time
“The new host double sat me again.”
down
/doun/
verb
delivered item
“Downed table 2’s order.”
drop
/dräp/
verb
(1) to begin cooking the accompanying item
“Chicken is almost done, better drop the fries.”
(2) order/item delivered to the customers
“Dropped the drinks on table 4.”
deuce
/doos/
noun
A table with only two seated guests
“Seat this deuce at table 1.”
dupe
/doop/
noun
Duplicate; tickets, plates, etc.
“This order’s a dupe.”
dying (on the pass)
/ˈdīiNG ôn THə pas/
adjective
food that sits too long at the window/pass and becomes unappealing, cold, or otherwise inedible; usually due to busy or neglectful wait staff
See ‘dead plate’
E
early bird
/ˈərlē bərd/
adjective
Discounted meal served during a specific (early) time
“Early bird specials come with two eggs and toast.”
eighty-six (86)
/ˌādēˈsiks/
verb
To remove an item from an order/from the menu because the restaurant is out of stock
“86 hopes and dreams.”
entrée
/ˈänˌtrā/
noun
The main portion of a meal, usually accompanied by side dishes
“This babe’s the entrée ;)”
executive chef
/iɡˈzekyədiv SHef/
noun
AKA head chef; in charge of what goes out of the kitchen and managing kitchen staff
“Chef Deloera is our Exec Chef.”
expire
/ikˈspī(ə)r/
verb
The time when a food item should be used before it becomes spoiled or ineffective
“The grapefruit juice expires today.”
expeditor (expo)
/ˈekspəˌdītər/
noun
A physical place or staff member position on the line finalizing plates leaving the line; the person organizing food and sending it to the dining room; a mediator of the line
“talk to the expo if you have any questions for BOH.”
F
family meal
/ˈfam(ə)lē mēl/
noun
Staff meal; usually simple to prepare and/or made with overstocked ingredients, ensuring that inventory and attention are not taken from guests
“Family meal is at 4 sharp.”
FIFO (First-in, first-out)
/fē fō/
verb
Using materials received and stocked earliest for production so that nothing expires/goes to waste
“FEE FI FO FUM”
“Don’t forget to the FIFO the canned beer.”
filler
/ˈfilər/
noun
A dish that can be made quickly to fill in a gap when the kitchen is dragging on an order; used to keep guests from getting upset about slow order times
“Send filler to our regulars at table 8.”
fire
/ˈfī(ə)r/
verb
Command from chef to prepare an order, usually out of order from the expected process
“Fire table 6’s steak!”
flattop
/ˈflatˌtäp/
noun
griddle
“We can fit 8 burgers on the flattop.”
flatware
/ˈflatˌwer/
noun
Silverware; utensils used by guests for food consumption
“Polish this flatware for rollups.”
foodie
/ˈfoodē/
noun
Annoying self-proclaimed food enthusiast; usually knows nothing about food
“WARNING— foodie at table 3.”
food cost
/food kôst/
noun
menu item prep cost
“Food cost is up 5% this year.”
food pan
/food pan/
noun
A plastic storage unit in a variety of sizes
See ‘cambro’
front of house (FOH)
/frənt əv hous/
noun
(1) Staff members that make direct contact with the customers such as wait staff, hosts, cashiers, bartenders, etc.
“Front of house deals with customer issues.”
(2) Area of a food service establishment that houses guests such as the eating area
“Front of house has been mopped.”
G
ghost kitchen
/ɡōst ˈkiCH(ə)n/
noun
Commercially leased cooking spaces that provide all of the utilities and amenities needed to cook and serve food without dining space
“Ghost kitchens aren’t as spooky as they sound and save money on FOH costs.”
gig worker
/ɡiɡ ˈwərkər/
noun
Independent contractors/freelancers working short-term for multiple clients
“Be a gig worker with Poached Shifts.” 😉
gluten-free (gf)
/ˌɡlo͞otnˈfrē/
adjective
A product or diet that excludes gluten, a mixture of proteins found in wheat, barley, rye, and oats see coeliac disease
See ‘celiac disease’ and ‘dietary restriction’
grill
/ɡril/
noun
Unit used for cooking food over an open fire
“Lemme see ur grill…ya, ya grill— ya, ya, ya grill.”
gun
/ɡən/
noun
A spray nozzle on a hose dispensing beverages
“…our iced tea comes from the gun…”
H
happy hour
/ˈhapē ˈou(ə)r/
noun
A discount period for food and/or alcoholic beverages
“Happy Hour 4-6.”
hockey puck
/ˈhäkēˈ pək/
noun
Well-done hamburger
yikes
hold
/hōld/
verb
Request to omit an item
“Greek salad, hold the feta”
hood
/hood/
noun
A device with a fan with the purpose of removing unwanted airborne grease, heat, and condensation
“What’s under the hood?
Burners”
induction cooking
/inˈdəkSH(ə)n kookiNG/
noun
A newer technology used for heating cookware and thus the food using magnetic energy
“Induction cooking is widely loved by chefs and home cooks but is still not yet widely known by many consumers.”
in the weeds
/in THē wēds/
adverb
When restaurant staff members are hectically busy with current and incoming orders
“I’m in the weeds and don’t know what you can help with.”
J
James Beard
/jaymz beerd/
noun
A food authority— book author, restaurant owner, and the first person in the industry to have a TV show
“James Beard Award nomination.”
James Beard Foundation
/jaymz beerd founˈdāSHən/
noun
Prestigious awards for chefs and all food and bev-focused professionals
See “James Beard”
julienne
/ˌ(d)ZHoolēen/
verb
A commonly used knife cut with 1/8 x 1/8 x 2 1/2 inch dimensions
“Julienne-cut carrots for service.”
K
keto
/kee’tow/
verb
describes products formulated to have a minimum amount of carbohydrates and higher amounts of protein and fiber
See ‘dietary restrictions’
L
last call
/last kôl/
noun
A heads up last chance to order an alcoholic beverage before the bar start closing procedures
“LAST CALL FOR ALCOHOL!”
line
/līn/
noun
The cooking area in a restaurant where cooks fulfill tickets, put the finishing touches on plates, and pass food to FOH; Usually a brigade-style lineup of cooking stations
“Aria is on the line.”
line cook
/līn kook/
noun
A cook that works the main cooking line
“Damien is one of our line cooks.”
line up
/līn əp/
noun
An all-staff meeting to give special assignments and details on service before the start of a shift
“We have line up every day at 4”
M
mark
/märk/
verb
To grill something until it has visible grill marks
“For the single strip of marks, simply use this placement on both sides, but if you’re grilling to impress, you’ll want to go crosshatch.”
marry
/ˈmerē/
verb
A process of combining not-full bottles’ contents into fewer full bottles
“Marry salt and peppers before you go”
maître d’hôtel
/ˌmātrə ˌdōˈtel/
noun
Commonly abbreviated to Maître d’— face of a bougie business that plays a similar social role to a manager or host by greeting and seating guests
“There’s a maître d’ so you know it’s fancy.”
mise en place
/mi zɑ̃ ˈplas/
noun
A French cooking term that means to “put into place”— entails having all cooking ingredients in place before you begin preparing food
“Mise en Place, Including Your Mental and Physical Health”
mispick
/mis’pik/
noun
An item that is ordered from a vendor that is mislabeled
“This cayenne must be a mispick.”
molé
/MOH-lay/
noun
A Mexican sauce with many spices, vegetables, and sometimes chocolate
“Molé is a sauce from the Oaxaca region of Mexico.”
N
no call / no show (no show)
/nō kôl nō SHō/
noun
An employee who doesn’t show or call work for their scheduled shift fucking everyone over
“Our interview was another no call no show”
no fire
/nō ˈfī(ə)r/
noun
A term used in an effort to avoid shortages; also “don’t make”; when a guest changes orders
“That hot toddy is a no fire!”
nuke
/nook/
verb
To heat something in a microwave
“We don’t have time to refire; nuke it.”
O
on deck (on order)
/ôn dek/
adverb
New ticket to the kitchen; usually called out to the line cooks so they know what to prep
“Two orders of wings on deck.”
on the fly
/ôn THē flī/
adverb
To request that an entree or item be rushed out yesterday
“I need a benedict on the fly.”
on the rocks
/ôn THē räks/
adverb
Straight liquor with ice in it
“They want a whiskey on the rocks”
organic
/ôrˈɡanik/
adjective
Produced without the use of chemical fertilizers, pesticides, or any artificial agents
“We use all organic ingredients.”
-out
/out/
adverb
Used when a dish needs to be given priority over more recently ordered dishes; chefs use to ensure food is served as quickly as possible
“Let guests know we’re 20 out.”
P
paleo
/ˈpālēō/
adjective
Describes foods that occur naturally and are entirely unprocessed
See ‘dietary restrictions‘
party
/ˈpärdē/
noun
A group at a table
“Party of 5.”
plant-based
/ˈplantˌbāst/
adjective
Describes vegan products and diets; excludes all items achieved through the work of animals; used for sustainability and health benefits
See ‘dietary restrictions’
plated
/plātd/
adjective
Completed presentation of a dish
“Table 6 is plated.”
Poached
/pōCHd/
adjective/noun
(1) The cooking process to prepare delicate foods like eggs or fish by lightly simmering in a liquid
(2) Getting recruited with better pay or benefits
(2) The best job site in the nation
“Find a job on Poached”
POS
/point əv sāl/
noun
(1) Point of sale system; includes a cash register, cash drawer, receipt printer, scanner and screen monitor
(2) Piece of shit
“We use aloha POS systems”
Prix Fixe Menu
/ˈprēˈfēks ˈmenyoo/
noun
A menu that offers an all-inclusive meal at a set price
“We have a prix fixe menu for Valentine’s Day.”
Push
/pooSH/
noun
Prioritize selling a particular item
“Push cheesecake tonight.”
Q
Quote
/kwōt/
noun
Approximate wait time for a table when hosting
“They quoted me an hour wait time.”
R
rail (board)
/rāl/
noun
The area that holds tickets that the kitchen is working on; sometimes electronic systems are used instead
“18 tickets on the rail.”
refire
/rāl/
verb
Redo an element of an order
“Refire table 10’s fish.”
regular
/ˈreɡ(yə)lər/
noun
A frequent visitor to your establishment
“That regular who loves you just arrived.”
rollup (roll)
/ˈrōləp/
noun
Rolled napkin with flatware inside
See ‘the bane of my existence’ or ‘great meditative practice’ depending on the day.
roux
/roo/
noun
Combination of fat (butter) and flour used to thicken sauces and soups
“Start the roux for the jambalaya.”
run
/rən/
verb
To take a completed order from the kitchen to a guest
“Run this soup to table 2.”
rush
/rəSH/
noun
When a restaurant is very busy during mealtimes
“The rush starts around 6 pm.”
S
server
/ˈsərvər/
noun
Gender-free and preferred term for wait staff
“Our server grabbed our drink order.”
shelf life
/SHelf līf/
noun
Time before a food item loses quality
“Milk has a short shelf life.”
shifts
/SHifts/
noun
A period in which workers are on the clock doing tasks
“You should try Poached Shifts.”
short
/SHôrt/
adjective
Missing a component of a dish or drink
“We’re short 2 burger buns.”
sidework
/sīd wərk/
noun
Duties performed by FOH such as refilling condiments, rolling silverware, or stocking restrooms
“Time to do sidework for 4 hours before going home!”
signature item
/ˈsiɡnəCHər ˈīdəm/
noun
Menu item prepared in a unique or special way that can be charged more for
“The Oaxacan Old Fashioned is our signature item”
skate
/skāt/
verb
An employee leaving work without doing sidework
“Are you going to skate without finishing?”
slammed
/slam’d/
adjective
Busy
See ‘In The Weeds’ (but less)
sommelier
/ˌsəməlˈyā/
noun
Trained wine expert
Smell ya later
sous chef
/ˌsoo SHef/
noun
Chef directly under the Executive Chef and manages daily operations
“She got promoted to Sous Chef.”
sous vide
/ˌsoo ˈvēd/
noun
Production method in which food is vacuum-packed and cooked while immersed in a low-temp water bath.
”We sous vide the steak with rosemary, garlic, and shallot, then pan sear before plating to achieve a perfect crust.”
station
/ˈstāSH(ə)n/
noun
(1) FOH— tables each server is assigned;
(2) FOH— area where servers grab drinks and other supplies;
(3) BOH— the area of the line a cook is assigned
“Mind your station!”
stiff
/stif/
verb/noun
To not tip
A dead body, or worse.
sub
/səb/
verb
To substitute
“Sub mushrooms for onions.”
T
take-out
/tāk out/
noun
Food prepared/ordered to-go rather than dine-in
“Stock take-out boxes.”
tapas
/ˈtapəs/
noun
Typically used to describe small bites of Spanish food served with alcohol; not meant to lead to an entree like an appetizer, but to be eaten all together as an entree.
“Let’s get tapas at the new Spanish restaurant.”
tare
/ter/
noun
Weight deducted from the actual weight of the product
“Don’t forget to subtract the tare weight when dishing rice.”
tempered
/ˈtempər’d/
verb
(1) Frozen foods thawed by placing in a refrigerator;
(2) A technique of adding hot liquids to cold ingredients so cold items don’t curdle;
(3) Process of double broiling chocolate and cooling it by frantically fussing over it forever until it turns into a beautiful glossy melty chocolate
“They tempered the spices in a separate pan to add them to the dhal later.”
ticket
/ˈtikət/
noun
A customer’s order details given to BOH to prepare
“Did you lose my table’s ticket?”
-top
/täp/
noun
The number in a party; number of guests that can be seated at a table
“6-top” seats 6, “deuce” seats 2.
turn and burn
/tərn an(d) bərn/
verb
To turn over a table quickly
“This is a turn and burn kind of restaurant, so you gotta hustle.”
turnover (turn over)
/ˈtərnˌōvər/
noun
(1) Times a table goes through service from seating to payment and is reset
(2) Employee rotation; times a restaurant goes through employees
“We have low turnover because we treat our staff well.”
U
up
/əp/
verb
Dishes prepared and ready to be run
“Your nachos are up.”
upselling
/ˌəpˈsel/
verb
To persuade a customer to buy more than initially intended
“Give yourself a raise by upselling.”
V
veg
/vej/
noun
Vegetable accompaniment to a meal
“Porkchop, side of veg.”
verbal
/ˈvərb(ə)l/
verb
(1) To list off menu modifications
(2) To list specials to guest
“Go verbal the specials to table 7.”
void
/void/
verb
To remove something from the check without the restaurant losing money; usually rung up twice or canceled before fired
“I need to void the second omelet on table 10.”
W
walked (walked out)
/wôkt/
verb
Customer did not pay, or a staff member quit without notice
“He walked without paying his bar tab.”
walk-in
/ˈwôkˌin/
noun
(1) A refrigerator that can be walked into
(2) An area in the kitchen frequently used to sneak eat, text, or cry
“If These Walk-ins Could Talk”
wax (a table)
/waks/
verb
To put razzle-dazzle into the dining experience; sending out free plates, aperitifs, or off-menu items
“Go wax table 9— it’s the owner’s bff.”
well
/wel/
noun
(1) A cheaper alcohol used when a customer doesn’t specify a brand.
(2) The area in which drinks are built
“Get more ice for the well.”
window
/ˈwindō/
noun
A sometimes-heated shelf in the kitchen where prepared food is placed for delivery to the table
“Plates are dying in the window.”
wok
/wäk/
noun
A large round pot used for stir-frying and steaming
“Wok and roll!”
working
/ˈwərkiNG/
verb
Food actively cooking
“6 tom kha working.”
