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.