Top 10 English Slangs for Cook Restaurant

Top 10 English Slangs for Cook -Restaurant 1. 86: Out of Stock Let's start with '86.' If you hear this from the chef or a server, it means that a particular ingredient or dish is no longer available. It could be because it's sold out or there's an issue with the quality. So, if you're planning to order the '86ed' item, you'll have to choose an alternative. 2. In the Weeds: Overwhelmed Next up, we have 'In the Weeds.' This is a common phrase used to describe a situation where a cook or the entire kitchen is overwhelmed with orders. It's a high-pressure scenario, and everyone needs to work together to ensure smooth operations. So, if you hear someone say they're 'in the weeds,' it means they could use some assistance. 3. All Day: Total Quantity Moving on, 'All Day' is a term you'll often hear during service. It refers to the total quantity of a particular dish that needs to be prepared. For example, if the server says 'Three steaks all day,' it means there are three orders of steak in total. This helps the cooks prioritize and plan their tasks accordingly. 4. Behind: Passing By When you're in a busy kitchen, communication is key to avoid collisions and accidents. That's where 'Behind' comes in. Whenever a cook is passing behind someone, they say 'Behind' to alert the person in front. It's a simple yet effective way to ensure everyone's safety in a fast-paced environment. 5. Fire: Start Cooking In the kitchen, 'Fire' doesn't mean an actual flame. It's a term used to indicate that a particular dish needs to be started or cooked. For example, if the chef says 'Fire the salmon,' it means it's time to get the salmon on the heat. This helps in synchronizing the cooking process and ensuring timely service. 6. Pick Up: Ready to Serve Once a dish is cooked and plated, it's not immediately served to the customer. Instead, it goes to the 'Pick Up' area, where the servers collect it for table service. So, when a cook says 'Pick Up on the salmon,' it means the salmon is ready to be taken out of the kitchen and served. 7. Mise en Place: Preparation 'Mise en Place' is a French term that translates to 'everything in its place.' In the kitchen, it refers to the prepping and organizing of ingredients before service. From chopping vegetables to measuring spices, having a proper 'mise en place' ensures a smooth workflow and minimizes errors during cooking. 8. On the Fly: Quick Preparation Sometimes, a customer may have a special request or dietary restriction. In such cases, the cook needs to make adjustments 'on the fly.' It means preparing a dish quickly and according to the specific requirements. This requires good multitasking skills and the ability to adapt to changing situations. 9. BOH: Back of House The 'BOH' is the area in a restaurant that's not visible to the customers. It's where the kitchen, storage, and other support facilities are located. So, when someone says they're going 'BOH,' it means they're heading to the kitchen or any other area behind the scenes. 10. FOH: Front of House On the other hand, 'FOH' refers to the customer-facing areas of the restaurant. This includes the dining area, bar, and reception. The 'FOH' staff, such as servers and hosts, are responsible for ensuring a pleasant dining experience for the customers. Conclusion: Mastering the Slangs And that brings us to the end of our list. These 10 slangs are just the tip of the iceberg when it comes to the language of the kitchen. As you gain more experience and exposure, you'll come across many more. So, keep learning, keep practicing, and soon, you'll be fluent in the unique language that binds every kitchen together. Thank you for watching, and see you in the next video!