![]() For example, “Seat this deuce at Table 12″ (see Top). * Deuce – A table with only two seating spaces. When receiving meat products that have been cryovaced, keep a look out for products that are discolored and brown-looking, this means the airtight seal has been broken and you should send the product back. Cryovacing is a process used to remove any excess oxygen from a bag, and then the bag is heat sealed to make it airtight. * Cryovaced – Generally used with meat products, but many dried goods are packed this way to retain freshness. * Cremate it or Kill it – To almost burn something or be very overcooked i.e “Table 5 wants his burger cremated” (extra extra well done). * Credits – An amount that is due back to a restaurant from the vendor for a mis-picked, damaged or out of date product. * Cover – A customer, i.e.”It was a slow night, We only did 20 covers tonight.” “Table 12’s chicken was raw!” “Comp the whole table desserts and coffee!” Usually done by owners or managers to get brownie points from important customers. A cook who works under the Chef de Partie to learn the station and responsibilities. In the brigade system, these are the line cook positions, such as saucier, grillardin, etc. The origin of this phrase is used for many different things. * Can’t cook his/her way out of a paper bag – Someone who can’t cook well, usually applied to describe someone that’s a terrible cook/chef but thinks that he or she is the greatest. * Campers – Customers that hang out at a table all night long and even turning off all the lights doesn’t get rid of them at closing time. Also referred to as a Lexan (from a competing company). The term Cambro derives from the company that makes these containers. * Cambro – A large plastic pan used for storage of perishables and non-perishables. ![]() * Bubble Dancer – A disrespectful name for one of the most valuable and unrecognized of kitchen staff – the dishwasher. Each position has a station and a set of well defined responsibilities. * Brigade System – The kitchen organization system instituted by Auguste Escoffier. ![]() * Bev Nap – The little square paper napkin which a beverage rests on. * Back of the house – The back end of the restaurant, the kitchen and storage areas, where the chefs, cooks, prep people and dishwashers primarily work. If table 12 orders two orders of salmon and table 19 orders four orders of salmon, that’s “six salmon, all day.” B Do any of these sound familiar? Sound off on terms we may have missed by commenting below!Ĭlick these links to jump to a letter to look up a term:Ī B C D E F G H I J K L M N O P Q R S T U V WĪnd don’t forget to add your own terms to the comment section below! We at Tundra Restaurant Supply wanted to put together one of the most complete guides to restaurant lingo, terms and slang. ![]()
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