swimming when the floor is covered in water and people are standing in puddles * Brigade System The kitchen organization system instituted by Auguste Escoffier. Ticket in the window chef, Priority: Same as on the fly takes precedents over all other tickets. Fire for us, fire is used mainly for fajitas, to let the cooks know to go ahead and set it up on the hot skillet and make it sizzle so it can go to the table. (Usually used for scotch, whiskey, cognac, etc.). Shopper a person eating that is actually an undercover reviewer or quality control agent food abbreviations for waitresses. Table 2 has been waiting for 20 mins, I need their apps yesterday., Heard! Used to note the total quantity of an item on multiple tickets. ), Ticket in the window: If a dupe (ticket) prints and the expo/chef does not see it or forgets to pull it. 3 bedroom townhouse rentals north brunswick, nj; how to create reverse lookup zone for ipv6 Ambushed by senior citizen brigade / Red Hat Attack / blue light specials when senior citizens all comes at once for lunch Usually only used when there are several bills and cooks are desperate to sell at least one even if it means selling out of order. * Cant cook his/her way out of a paper bag Someone who cant cook well, usually applied to describe someone thats a terrible cook/chef but thinks that he or she is the greatest. The rail is white with bills. salamander broiler ex: They got the egg sampler: an order of poached, an order of over easy, an order of over hard, an order of over medium and a two scram.. Thinking about it, I would have expected it to be a coffee pot used at by the wait-staff, or a sink faucet (that you guessed it, looks like a gooseneck) but nope, it is a sauce boat. split 3-ways-when a table orders one entree and gets it split on three platesreally. 2 popular forms of Abbreviation for Waitress updated in 2023 ie it was so bad we were stacking bills, or when a server asks about a particular table and the wheel responds, i dont see a ticket for table 38, it must be in the stack. Set Up a set of cutlery and napkins, sometimes glassware, as in I need 2 extra setups for table 4., Up meaning up in the window, ready to go to table as in Two salads up!, Down server just put food on a table as in Two salads down!. run this food. run my drinks., sarapiar: verb. You drop what you are doing, and you cook the prio. * Eighty-six, 86 Were out of Sams! * Still Moving or Still Mooing Ultra rare, they want the tender (tenderloin) still Mooing.. In the front of the house, it could mean one server just had two parties of 15 seated at the same time and they all want separate checks. Sad. Always place in order of tickets received from left to right. Drop everything and go to chef or expo when hands is called. Were 86 the Gewurtz, menus havent been changed because we expect it back in house on Friday, so verbal it.. Then came a rotation in public health as a civilian, and some of what I saw in allegedly five star kitchens was criminal. Required fields are marked *. can refer to a course, a drink, a person, or an entire production station. Or used if ringing in a pocket check and you need to let the kitchen know that its needed fast. sarcastically, refers to a person who stands around giving orders rather than actually working during a task that does not require an expo, such as making drinks or moving tables. I could hardly chew it! its a graveyard up here!! Our variation of the push 88 is 80 up. Always check the menu or ask a server before you order so that you dont get mad at us in the end! The Sous Chef runs the kitchen when its the Chefs day off or he/she is not available. When I worked in a fancy restaurant, the manager might tell a server to get the dead dishes and silverware off a table. To set up, as in, a table. Youll have to wait (unless its a single sell, then well pull it out). the bar is dragging. my entrees are dragging. my busser is dragging. dessert station is dragging. dragging is usually the result of being weeded. Canada, Food Service, Food Technology . Got it!" Dead Plate (n.) - Food that can't be served. Blue check when a plate comes back to be corrected, it becomes a blue check with priority to sell This weight should legally be deducted from the actual weight of the product. to leave without paying, not after paying and without tip. Those are some of the best ones Ive seen, thanks Cassius! pos computer Smoky: A taste recollective of the smell of smoke. void: verb. Beers and wines are typically referred to by brand name. customers who showed up without a reservation. Gang Wait, team service, 2 servers working together under one ID on the POS Bang cock said before opening a low door where another staff member is standing Certain foods can be partly cooked beforehand and finished when the party arrives, saving time all around. Subto substitute one menu choice for another, Use firstinventory that needs to be used next so it wont go bad. ; Deuce: Table of two guests. Ive worked for (five) Navy Admirals providing catering events for up to 1,000 diginitarys and VIPs plus several dinner parties and continental receptions. Single sell: a single order ticket. Toss it was common to toss out food. The respectful form of address, equivalent to Sir, for the person of greatest final authority on duty at the moment. When an attractive person is seated you may hear, You need to do a drive by on table 21, Open menu count- the number of guests that still have their menus, and are waiting to order. The third most common is customer orders on 7.8% of resumes. Wait station area for waitstaff to keep silver, coffee, water, etc adjacent to or in dining room Chickens- What the cooks and kitchen manager called the servers at one place I worked. Hokey (noun or verb) The non electric vacuum used to clean up after children who smash every cracker on the floor. STAB & GRAB- when servers stab their tickets and snatch their food up in a hurry to get it out to the customers. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Heather graduated from the Culinary Institute of America and has spent 20+ years in the Foodservice industry. 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. That is all i can think of right now. Diner Lingo: How to Talk Like a Short Order Cook, National Signing Day 2022-2023: Connecticuts signing list. Will someone pick this up. Working: The opposite of all day, if the sous chef asks the grill cook how many filets he has, the working number is the amount on the grill or in the oven, actually cooking, all day means total. I need table 2s salads on a rail! Or, Give me a well done tenderon the fly.. Now I will be more aware when dining out for some of the new ones though. Bump it to remove an order from cook screen once it is made. 3 popular forms of Abbreviation for Waiter updated in 2023. Mixer-a juice, soda, or any liquid addition to a liquor(s) to make a drink. What does that mean? Why are small plates referred to as a b&b? Items or directions with only one word are represented by the first two to three letters or a combination of three to four letters that phonetically sound out the full word. a signature or reserve hor doeurve or amuse-bouche not found elsewhere on the menu that is standing ready to send to VIP tables. Wow, it is a whole different language! clopen: noun. Ex. 7 short forms of Food. BABIES- a derogatory name for Host/Hostesses used by Servers when a Host/Hostess is whining about having a Packed House. Table 21 is a large party, I need to grat them., Rotation- the order in which the host seats the tables. Just so the mates would know where you were, but not what you were doing. It signifies traffic flow and whether or not a food critic or health inspector is in the restaurant. Las Vegas baby: When something falls on the floor in the kitchen, gets wiped off and cooked. walk-in, walk-ins: noun. Focus on the words/phrases which are in bold in the text and . Stray dog person that wanders away from their work area into another section Ex. The second most common hard skill for a waitress is food preparation appearing on 9.3% of resumes. Short forms to Abbreviate Waiter. How do you describe a kitchen thats in full swing? : Another way of saying yes or okay. Entrees served a la carte are often preceded or followed by AC, while the full dinner portion including sides, soup, salad, dessert is labeled with a D. Side dishes are often distinguished with SD, as in "SD rice.". A general rule of thumb is to use initials whenever possible. ROLL SILVER- when servers roll silverware up into napkins to be used later/next day as place-settings. fire the single out. Window shelf between cook line and expo. The surprise comes when they grab it. tender - The lamb was so tender that it seemed to melt in my mouth. HEARD means you drop what youre doing and begin the new action. On the Side to cut a sandwich in half -Family Meal- Occurs after close, When ManagementOwners Chefs/cooks, bartenders, servers, dish pigs, bussers, illegals, everybody involved, maybe switches rolls, but all bets are off for who goes where and does what. Some common pizza topping abbreviations include SA for sausage, P or PEP for pepperoni, ON for onions, GP for green peppers and GO or BO for green or black olives. Apps- appetizers, as in are my apps up yet? Blessed with over 430 locations around the world, Hooters is known for having incredibly attractive waitresses and excellent wings. All I got for now, Ill add more as I think of them. what is gooseneck and what is tray-jack? Suggest. Blue Hairs refers to elderly people As the foodservice industry closes out 2020 and looks ahead to the Q1 of 2021, we are preparing for the ongoing challenges of COVID-19. notably, it includes foreign-language slang such as people often wish they knew when they get a job in a restaurant, but does NOT contain standard foreign-language words that can be looked up in a dictionary, such as standard french culinary terms. I have enjoyed a laugh or two. When a restaurant has more than one kitchen, a chef or other cook will ask a new guy to go and retrieve ridiculous items, and laugh when they have trouble finding them (because they dont exist).. Three good ones: A can of steam, a left handed knife and stuffed peas. We are 86 the special. The spinach tastes funky, so chef is 86-ing it. He was caught drinking; hes been 86d.. These were items that no longer served a purpose and could be broken, stolen as souvenirs, or inconvenience the guests by cluttering the table. pocket ticket an order you forget to put in. Weed wacker / bail out a person sent to help someone get out of the weeds Sort. Adam and Eve on a raft and sink em! SOS means "sauce on the side." When a server rings in multiply bills all at once for no good reason other then pure laziness. I have theories about what a gooseneck is, but nothing definite. home depot globe light bulbs literally of the fly. On emergency status, immediately. Being a MS/CS in the military taught me more about food safety then honing my culinary skills but seeing the kitchens of most restaurants/hotels left a somewhat sickening lump in my throat. FIFO is a good term because, as you said, it doesnt get practiced nearly as often as it should in normal food service. * Pittsburgh Rare Burnt outside, rare inside. Thank you Autumn! WOW a HUGE addition to the list thanks Steve! Meaning a server walking by the window could run food even if one of their hands were full because it was such a small carry, make me a hero used by expediters to notify to the cooks that all they need to sell this ticket is one last item. drop the check. entrees have been dropped., dying: adjective. those given a pager Turn that table now, weve got 8 on tether, Screamer: a crying infant or unruly child in the dining room usually in conjunction with a expedite plea Screamer on 5 Rail It Yesterday!, sometimes an obnoxious/complaining adult, Ghost: a member of a party who hasnt arrived yet Hold table 7, we got a ghost, Kiss: roughly a little kiss the fire (ultra-rare, or lightly warmed), kiss the sea (barely salted), A Precious: a very finicky, difficult or demanding diner; someone who sends everything back or expects a comp, Donkey: lowest person in the kitchen, particularly a cook, who ends up doing the all the scut work for the other cooks on the line the beast of burden. * No Call/No Show Employee who does not show up and does not call or a Reservation that does not show up and does not call. Michelle Renee is a professional trainer and quality assurance consultant in the career, education and customer service industries, with two decades of experience in food/beverage and event coordinating management. Im from the northern regions, and the term Canadian is well-known indeed. Usually both refer to definition of part of building or establishing the correct authority to report to. The most common hard skill for a waitress is food orders. The chef de partie responsible for all the sauted items and their sauces. XD ie: Dude what did you do to that steak, youButcher. See stiffs. I apologize if somebody has already posted these.. They are frequently rectangular but sometimes square or round. For example, CN represents chicken noodle soup, SA represents sausage, STF describes the word "stuffed" and OTS alerts the chef to serve something "on the side." Thanks. Refill in the original cup instead of a new one. Haus money was the term for our house mother sauces. Thank god Im wearing sneakers, Im in Jenny Craig tonight. for food or drink to lose quality due to sitting around waiting to be picked up, such as ice melting into a drink and causing it to be watered down, or food drying up for sitting under the heat lamps for too long. used instead of mashed potatoes. CASH OUT- when servers/bartender cashes out their drawer and has the manager check their turn-in amount of cash/credit slips at the end of their shift. hot behind someones coming behind you with hot pans, dishes, etc. Mess Up: A server will discreetly ask a cook to mess up a certain dish so that they may eat it. pouring ketchup from half-filled bottles into other bottles to make full bottles, Mike and Ike/the twins: salt and pepper shakers, Million on a platter: a plate of baked beans, Moo juice/cow juice/baby juice/Sweet Alice: milk, Mother and child reunion: chicken and egg sandwich, Noahs boy: slice of ham (Ham was one of the Biblical Noahs sons), Noahs boy with Murphy carrying a wreath: ham and potatoes with cabbage, On a rail: fast (as in Fries, on a rail!), On the hoof: any kind of meat, cooked rare, One from the Alps: a Swiss cheese sandwich, Paint it red: put ketchup on a sandwich or dish, Peel it off the wall: add a leaf of lettuce, Pigs in a blanket: sausages wrapped in pancakes, Pittsburgh: something burning, toasted or charred, Put out the lights and cry: an order of liver and onions, Radio sandwich: tuna fish sandwich (tuna down or tuna on toast sound like turn it down, the command often repeated when the radio is on in the kitchen), Raft: toast, or when used with burgers, a toasted bun, Run it through the garden: any sandwich, usually a hamburger, with lettuce, tomato and onion added, Schmeer: cream cheese, usually on a bagel, Shake one in the hay: strawberry milkshake, Shingle with a shimmy and a shake: buttered toast with jam or jelly, Shoot from the south/Atlanta special: Coca-Cola, Shot out of the blue bottle: Bromo-Seltzer, Slab of moo, let him chew it: rare round steak, Splash of red noise: a bowl of tomato soup, Sunny-side up: eggs fried without flipping them so the yolk looks just like a sun on white background, Sweep the kitchen/sweepings/clean up the kitchen: a plate of hash, The works: a hamburger, hotdog, sandwich or similar with all condiments on it, Twelve alive in a shell: a dozen raw oysters, Two cows, make them cry: two hamburgers with onions, Walk a cow through the garden: hamburger with lettuce, tomato and onion, Walking in: a new order just arriving in the kitchen, Western Coffee: coffee that has been on the range all day, Why bother: decaffeinated coffee with non-fat milk, Winnie Palmer: half sweet tea, half lemonade, Zeppelins in a fog: sausages and mashed potatoes, Compiled by Garrison Leykam, author of "Classic Diners of Connecticut". Three common soft skills for a waitress are communication skills, customer . antler knob crossword clue 16 Birthday Cakes. Click these links to jump to a letter to look up a term: A few we used to use in NYC that I dont see above: Blue Hairs similar to Wheel of Fortune crowd elderly who show up at 4pm for the early bird special and then insist on splitting the entrees. Re: the person who spends too much time in the restroom, or a diner who just wont leave when there are others waiting is a camper. FOH Restaurant Lingo and Slang. Facebook. PUNCH IT- when servers/bartenders put their order into the POS system so the ticket will print in the kitchen. A three top is a party of three. filler: noun. ie cover that hash/fries/pattie. Keep It Simple Stupid, In regards to creating dishes, menus or table settings for a restaurant or special event. If you kill it, refill it. Theres many more that I just cant remember. The light-hearted, tongue-in-cheek and even sometimes risqu phrases could be heard in wide use in busy diners during the 1920s continuing on well into the 1970s. 2023 Hearst Media Services Connecticut, LLC, Connecticut Magazine: Best breakfast restaurants for 2023, Connecticut Magazine: CT's best Southern or Soul Food for 2023, Get carried away with these locally sold baskets, In the 1950s, the 'Mad Dog murders' terrorized Connecticut, Connecticut Magazine: Best restaurants for dessert for 2023, Connecticut Magazine: CT's best brunch spots for 2023, Meet rising hip-hop star and CT native Felly, Connecticut Magazine: Best vegetarian, vegan restaurants for 2023, UConn women's basketball sophomore Caroline Ducharme leaves Big East Tournament game with head injury, Amity, McMahon/Norwalk out of CIAC boys hockey tournament for major, misconduct penalties, CT's best breakfast restaurants for 2023, according to Connecticut Magazine, M&T Bank customer complaints are 'continuing challenge,' CT attorney general tells legislators, Winter storm will bring mix of snow, sleet, rain and flooding to CT, weather service says, UConn women's basketball at Big East Tournament: Here's what you need to know, Heber helps lift Fairfield Prep to SCC Division 1 hockey title in shootout with Notre Dame-West Haven, CT musicians cut unique paths in pursuit of craft, Holi in CT: Where to celebrate the Hindu festival of colors, 'Candlewood' horror movie drops trailer inspired by local legends, The CT Home Show is coming to Hartford March 3 - 5. You practically doubled the list. Generally root vegetables, potatoes, carrots, but sometimes zucchini or other soft vegetables are used. Starter- same as app, appetizer Condiment Station abbreviation for reservation. Can refer to either a literal reservation, eg I made the resos for 7:30 or people who have made reservations, eg we have 350 resos on the books tonight., run: verb. ie that burger is working spicy fries and no onions. -Scammer- A customer that eats most of their plate, then requests the manager, to complain about the food, the service, etc. A cook who works under the Chef de Partie to learn the station and responsibilities. Compiled by Garrison Leykam, author of Classic Diners of Connecticut. Baker- baked potato, wheres my baker for this table? I need a side house salad reggae on the fly! : Alot like Hot Behind and Hot Behind, you yell this when youre going into a cabinet cooler, so nobody turns around into you and drops anything. What was the form of tender? They paid with cash., Chateau Lapompe:way to call tap water among staffmembers 2 chateau lapompe on table 7usually accompiened by a fair dose of sarcasme:P, House/table/regular/plain/normal water:way to call tap water among customers as if it was too cheap just to call it tap water. Restaurant owners have had to navigate uncertain times and pivot in new ways over the past year. * Stiffed A customer has left the restaurant without tipping the server. Ones that I would like to know: I cant remember, or deserve names: -That ONE trash can, that stays out of sight, hopefully outside, but there is another on the line usually less severe, that all of the spoilage goes into. https://www.etundra.com/restaurant-dining-room/dinnerware/china/basic/vertex-vre-g5-vista-gooseneck-sauce-boat/. * Saucier Saut Chef/station. To answer your question, my kitchen refers to that as shotgunning or, to shotgun. Now, let's dive in. Luscious having a pleasant, rich taste. The only origin for this word that I know of was told to me by a European Chef I worked for. Par or Par Cook: When a very large party has made a reservation, they are sometimes only offered a few key items from the menu (because of their size, almost like ckicken or fish at a wedding reception). Some common pizza topping abbreviations include SA for sausage, P or PEP for pepperoni, ON for onions, GP for green peppers and GO or BO for green or black olives. Typically, the manager will run a prio back to the table. I dont!!! Ex. THROW TICKETS- when the Expo Cook throws the ticket through the Window so servers can Stab the Ticket when they pick up their food out of the Window. CUT THE FLOOR- to send servers home when it gets slow, see Cut or Phase. I especially like Cheesing it. Juicy: A succulent, tender texture characterized by the presence of liquid in a solid food. What does work out of the bag mean? 3 short forms of Waiter. i.e. Ace a person that has high levels of skill. to list off menu modifications that are not printed. * Paddy Well A term used very frequently in Irish Pubs and Restaurants, which means to cook it until there is no possibility of life remaining. We at Tundra Restaurant Supply wanted to put together one of the most complete guides to restaurant lingo, terms and slang. An asst manager from houston who would work expo on the servers side would call out,I need a one-handed runner. Thats disgusting!. SOS sauce on side EZ after a food name means the chef should go easy on that ingredient, while HOLD means to omit it altogether. Mellow a gentle, smooth flavor. Heres another: Phase (verb): to be be sent home before the end of a scheduled shift, as in It was slow last night, so Sheila phased me at eight. Sort. Job Outlook. An order that takes priority might be labeled OTF for "on the fly" and TG typically means "to go.". Farmer overed and over dead. Pick up a salad du jour Ryan style . APP is typically used to indicate an appetizer item. undercooked - The undercooked salmon was very poor. I think Im resigned to being in the Procurment/Distribution area as most cooks have shown they are NASTY! 2 Preparation Before Guest Arrives. As in, a special snowflake. -Stiff- somebody that didnt pay their check or tip their server. Rate it: FOOD. -Spoilage- food product that must be discarded due to excessive time on the line, in the walk in, temperature or misfire. QSR - Acronym for quick service restaurant. Traditionally, they are boiled, steamed or roasted. FOOD Meaning Abbreviated Abbreviations Common. heated and treated when a slice of pie is heated and gets melted butter on top. Well (noun)- Containers filled with ice used in drinks doubling to cool the drinks used for the guns through heat transferring metal. Waiter Abbreviation. Please prove me wrong. to leave without tipping, but after paying. But said and required as a comeback when posed as a question. These are great!Love it. 3 Dining Room Preparation. Refers to 2 bacon and 2 sausage. Nice! Las Vegas Baby makes me cringe (Ew), Give it to Chef Mike is comical and there are always some vultures in the kitchen. Suggest. Anybody? Is killing me, I cant find it anywhere! Dont Cry Over It Dont add any salt while cooking. to present a customer with. The position responsible for cold food preparation, including salads, cold appetizers and plating desserts. I cannot remember what these covers are called. their entrees are dying.. 2.1 Assigning Stations. First in, First out. See shorting. * Chef de Partie Station chefs. are their apps clear? The phrase itself causes employees to watch accuracy and conditions of the products they are preparing and serving. Email editor@connecticutmag.com. I worked in the front of the house as a hostess and I was familiar with many of these but this is a pretty comprehensive list! I have read all through the list and know alot..but have learned lots more. * Early Bird Special A cheap meal that is generally available for a limited amount of time when the restaurant opens for service. Overwhelmed. * Tron Old 80s slang for a waiter or waitress. A B C D E F G H I J K L M N O P Q R S T U V W. And dont forget to add your own terms to the comment section below! Not to say that Ive only focused on health. What are the chickens clucking about now?. Pipe Stock: Water for the tap used in-stead of Stock. Ive told my family and friends never to eat salad in a restaurant as it is usually prepared by the server and a lot of the time in places Ive worked with their bare unwashed hands. * Rollup Silverware rolled into a napkin, usually linen but can be paper. A comment about slammed, I was always under the impression that restaurants get slammed, while people get weeded. Kitchen equipment and appliance slang: spider, china cap, rondo, robot coupe, reach-in, lowboy. You have 18 open.. Torch: noun: blow torch used for creme brulees and other finishing touches on desserts to caramelize sugars. Buss/pre buss- to remove empty glasses, finished plates, dirty napkins, wrappers, ect from table. Spec ass were our specials and written on the board. Nya Nya overcooked pasta turns to nya nya. Wave the Bottle Over It ordering an extremely dry martini aka vodka on the rocks. Count To put a special on a count before 86ing it. * Tron - Old 80's slang for a waiter or waitress. Corner Used to help servers and kitchen staff navigate when walking around blind corners. I did 50 covers tonight.. To my experience, Gooseneck is another name for a sauce boat. see Table Turn. Generally root vegetables, potatoes, carrots, but sometimes zucchini or other soft vegetables are used. Gooey: A viscous, sometimes sticky texture arising from the presence of moisture in a dense solid food. * Push- Sell it. White out: When there are so many tickets on the rail that there is no/little space for any more. Abbreviation for Food: 9 Categories. scripting: selling the the special, informing of the vegetable and soup of the day. * Sacked Fired, usually employees are considered sacked after a major screw up, like serving a banquet of 200 people the $100.00 bottles of Dom Perignon champagne instead of the $12.95 bottles that they were supposed to get. to give something away, to take off the check at a financial loss. Generally accompanied by many Comps. Often asked for if a customer used a lot of sugar that wasnt completely dissolved. It seems to me some of your lingo quoted are the names of attributes in the tickets database, of which your tickets are merely the forms. Does anyone know what a 131 is? The values of hands, HEARD, on your back, moving on your left/right, and behind were unsurpassed in any ofther form of safety or manners and spoken loud and clear. Charlie, these are great! Chef: Savannah, get me a sixth pan, heard? Board The place where you put the tickets. "What does the chit say? I think you answered it! Ive been trying to remember a term we used for the cover used on dinner plates. Overhead may include electricity costs, paper and chemical products, employee salaries and any additional costs that may be relevant in serving an item. What is the specific term for dish sorting?? customers that remain sitting at a table for no apparent reason, having completely finished eating and drinking, Chef: Honorific. Graveyard when you have a bunch of food dying in the window due to servers not picking it up. I also didnt see Sell in the glossary. * Veg The vegetable accompaniment to a plated meal. While you can still hear some of the remnants of diner lingo in use today in classic diners, its prevalence has been drowned out by the emergence of fast food chains and computer ordering. Cant remember the term we used when you had to substitute something because of a mistake, was it system 7? You can subscribe to Connecticut Magazine here, or find the current issue on sale here. Server Station Write a novel putting inscriptions or names on the food, plate or coffee (ex. Genealogical, Genealogy. Did you get your drink? The most elastic part of a custard or any egg mixture that strings out while whipping and remains in the bowl, OR, the more popular, the little morsels that fell off the most premium food items. Balls deep in the bush the point past being in weeds Waiter. Prio: short for priority order. Federation of Organic Dairy. IQF individually quick frozen Speed bottle-usually a plastic bottle with a screw on/off neck and a fairly wide opening used for juices, sour mix, or whatever a bartender may need for a mixer. Totes are horded by kitchen staff because once washed and sanitized, they make excellent airtight storage containers for just about anything. overcooked - The broccoli was overcooked. This next bit isnt lingo but are some of the funny things we say to other new cooks, almost like a form of hazing..
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