48 replies to this topic

[phlox]

Yup, sometimes it's necessary to reach out and touch someone!

In restaurants that have an upstairs and downstairs dining room, it becomes v. important to yelp 'coming up!!' or 'coming down!' when using the back staircases.

Especially when you are trying to carry an enormous buspan full of dirty, nasty dishes and knives that is so heavy that you'll *just* make it to the dish station.

I find myself wanting to use 'behind!' or 'corner' in my non-working life, too.

Speaking of Momofuku, when I was there I noticed that instead of saying something like 'runners! I need runners!' the expiditer/chef/whoever will just make sort of a grunty yell to get people to go over and run food. I'm so accustomed to respond to this sort of thing that it took all I had not to jump up, grab plates, and ask, where am I going, chef?

Edited by phlox, 20 April 2008 - 08:52 AM.

[JimmyWu]

and the bane of the FOH.... 86'd.

-Jimmy

[sandra]

HOT OIL!!

[jace]

I always say "watch your legs!" when I'm diving into an oven or tossing blazing hot saute pans into the dish crates. Definitely fair warning to those around me I'm throwing a fair amount of heat at their lower extremities.

Another is callbacks. Very important to communicate back to your mid or wheel guy calling tix while on grill or saute. For example:

"ORDER IN! Two Tenderloin one med one med well, One scallops, One New York med rare, two Duck both med, and a veg entree!!"

so, the callback goes like this:

GRILL
"Two Filet, med, med well! One New York med rare! Thank You!!"

SAUTE
"One Scally, two duck med, Veg!! Thank You!!"

You get the idea

Kitchen speak rules.

[phlox]

I always say "watch your legs!" when I'm diving into an oven or tossing blazing hot saute pans into the dish crates.  Definitely fair warning to those around me I'm throwing a fair amount of heat at their lower extremities.

Another is callbacks. Very important to communicate back to your mid or wheel guy calling tix while on grill or saute.  For example:

"ORDER IN! Two Tenderloin one med one med well, One scallops, One New York med rare, two Duck both med, and a veg entree!!"

so, the callback goes like this:

GRILL
"Two Filet, med, med well! One New York med rare! Thank You!!"

SAUTE
"One Scally, two duck med, Veg!! Thank You!!"

You get the idea

Kitchen speak rules.

I find myself wishing people would do this outside the kitchen, too!

[onocoffee]

"Voy atras" is something I've heard a lot of lately.

"Voy atras, caliente" is another.

[Loosecanon Dolph]

hot free tatoo

[LJFATS]

if all else fails, "get the f$#k outa my way" while carring a pot of pasta on the way to be drained. they know i ain't stopping.

sometimes i, out of bordem, just say dumd stuf, but very audible.

[Sukie]

'behind you' is the most important and commonly used phase....but we also use 'on your left' and 'on your right' when coming into the (small) service area to let persons in front of you know which way you are entering/going into the station.

At other places I've worked, they've used 'echo' for call backs...ie...'can I get more coffee for table 6'....'echo...more coffee for 6!'....which I've always found to be a fun and ingenious term

[clokwurk]

Hot Behind!!

That got me an interesting look at the market the other day
as I was squeezing past a rather large lady in the isle.
I was immediately laughing in my head that an innocent habit
made me instantly guilty of rude public behavior.

Edited by clokwurk, 26 June 2011 - 11:08 PM.

[ScoopKW]

My wife and I brought kitchen lingo home. Behind is in CONSTANT use in our kitchen, as is "corner corner corner" and "timer timer timer."

We don't call back orders, because it's just the two of us, and that's a bit silly. But we do say "heard" a lot.

"Can you pull out a pound of ground beef from the freezer and put it in front of the fan?"

"Heard!"

[chefjk26]

Hot has always worked for me. Coming through "HOT"

[chefjk26]

Yeah know what you are talking about. The wife and I will be cooking and I'll ask her to get something out of the "reach in" or put this dirty pan over in "dish"

[judiu]

When I'm in a favorite restaurant, I always stop at the corner, to be sure no FOH is powering thru the hall when I need to go to the Ladies. I also will give a 'behind' when approaching a staff person from the back. The problem is that a lot these folks are green as little baby beans, and always walk backwards into me! GRRRR!

[Renn]

I find it hilariously puzzling when the french cook shouts "Chaud!" while carrying the LN2

[pastrygirl]

I find it hilariously puzzling when the french cook shouts "Chaud!" while carrying the LN2

They should shout "Froid!"?

Edited by pastrygirl, 03 July 2011 - 12:14 PM.

[Renn]

they should...but don't. Or refuse to...you never can tell with those sneaky bastards!

[haresfur]

I think it makes sense to use one word for a similar danger that requires similar action. When rock climbing, anything coming down from above is "ROCK!". Doesn't mater if it is a rock, piece of hardware, or a body. Your reaction should be the same so why confuse things?

[chocolate lover]

we use "HOT!!" in our kitchen too. But since my kitchen is a chinese-speaking kitchen,we use "siol!!"