1. 86
When something is "86'd" it means that food item is not available. When it is discovered that something is gone, everyone quickly spreads the word so it is not mistakenly ordered by an unknowing server: "86 meatloaf!" we whisper to one another on the floor. Many restaurants have an "86 list" that must be checked before service so the server can let the guests know right away before they try and order it. Sometimes an item can be temporarily 86'd until that one ingredient is procured or until a cook makes a new batch of something. But more often than not it's because we've sold out of that bottle of wine or special fish that night.
2. B.O.H.
B.O.H. is short for "Back of House," which is simply the kitchen and its staff.
3. F.O.H.
F.O.H. is short for "Front of House," which refers to the dining area and its staff (servers, bartenders, bussers and front of house manager).
4. All Day
"I got six specials all day!" may be called out to one of the servers, who, once she gets out to the dining room, makes front of house aware, "Chef has six striped bass all day." It means that's how many orders we have of something until it's 86'd.
5. S.O.S.
When I stepped down those couple of cement steps into the kitschy, wood-planked basement of C 'N C, I had to fill out a paper with basic questions pertaining to restaurants. I didn't know what 86 meant at the time, so I had to leave it blank. I couldn't name three rums or four different types of red wine. And when I came to the question that asked "What does S.O.S mean?" I was a little confused. What does the term S.O.S. have to do with restaurants? But I answered it to the best of my ability: "S.O.S. means Save Our Ship; it's a distress call." I was so embarrassed at the time but I love to tell that story to other servers now. S.O.S. means Sauce on the Side.
6. Mark
To "mark a table" means to prepare it for the next course or the next bottle of wine with the necessary accoutrements. When I put in an order for ice cream for a table, it's essential for me to mark the table immediately with the proper number of spoons, or mark a table with coffee cups for coffee, etc. before those things make it to the table. It's not good when a runner brings a bowl of soup to a table and the table hasn't been marked with a soup spoon, for example.
7. Fire
To "fire" an order sends a message to the kitchen, letting them know that you're ready for the next course. When you put in an order, you select your appetizers, put in a course line, then select your entrees. Appetizers obviously do not need to be fired; those are made automatically. But the moment the entrees arrive at a table is timed by the server, who is watching the progress of that table carefully. If I observe that the guests at a table are taking their time with their first course, enjoying their wine and good conversation, I'll wait to fire the entrees. There's no need to hurry them along; they're having a good time and no one is waiting for the table. But if guests seem impatient or were waiting to get a table for a long time or are just looking around, not speaking, obviously not interested in anything but receiving their food, then I'll fire it more quickly. I must also take into account how busy I perceive the kitchen is that night. Usually when I fire, it takes about twelve to fifteen minutes for the entrees to hit the table after the fire. But if I anticipate the kitchen being very busy, like it is on a Saturday for example, I'll fire a table sooner than later, knowing it's going to take longer than the usual twelve to fifteen minutes for the food to come out. You can also say things like "table 43 is on fire," or verbalize to the kitchen "fire 10," meaning fire table ten. But it's safest to fire in the computer rather than verbalizing.
8. The Weeds
This is probably my favorite expression, as long as it is not describing my situation. "Being in the weeds" or "being weeded" means a server or chef or barista or bartender is so busy that he is having difficulty keeping up with the demand or cannot keep up at all. You'll hear a server tell another server, "That new girl, Kim, was totally in the weeds last night. She was asking other servers to get her stuff all night and I had to take a couple of her tables. I don't know if she's gonna make it, man." It is no fun being weeded.
9. Covers
A "cover" is a single guest. When we ask the hostess how many covers we're looking at tonight and she says thirty (she's counting those who've made reservations, not walk-ins) we know we're gonna have a slow night. It's the same as asking how many people are "on the books."
10. Cut
When someone's cut it means they're done working for the night.
11. D.O.H.
The Department of Health
12. Turning Tables
"Turning tables" refers to filling a table, clearing it of guests and getting new guests in there. You can get an idea of how your night is going by how often or fast you're able to turn tables. Often when it's busy, a server is told by the manager that he needs to turn the tables or turn a particular table quickly because it's needed for new guests. If you're able to turn your whole section, that's a generally a good night.
13. Position Numbers
At nicer restaurants, there are position numbers at every table. Each guest is assigned a number at the table, which you put into the computer along with their order. This way the food runner knows exactly where to drop each plate, though he's not been working with the table at all that night and has never seen these guests. We never want to do what is called "auctioning off food," which is when people bring plates to the table and address the table in general with "Steak? Hamburger, no onions?" and wait for guests to begin raising their hands and claiming their plates of food.
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