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Kitchen Lingo


SauceRobert

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Grass = Asparagus

Chop-Chop = fresh chopped mixed herbs

FNG = F***ing New Guy

Farmers = Unsophisticated Special Occasion Dinners, i.e. "Could you please cook this Scottish Smoked Salmon?"

Pumpkin Pie = Dessert Course

Pie Man or Cookie Man = Pastry Chef

Tobin

It is all about respect; for the ingredient, for the process, for each other, for the profession.

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  • 5 weeks later...

on a rail - make it quick!

toot sweet - a bastardization of the french phrase tout de suite aka make it quick!

make it yesterday - as in we needed this food 10 minutes ago, make it quick!

half job - someone that consistently has to have someone follow behind them to complete the job

Hotel Foxtrot - term of endearment for someone that has been thru it all

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Spinning = To lose the thread, looking through all the dockets and aimlessly trying to get something out. This guy is usually called Spinderella afterwards.

Car Tyre = Well done

Rushf*cked or RF'd = When a seemingly slow night suddenly takes a turn for the worst. The waiter usually came in to the kitchen and said "Might aswell take off your pants now boys, you are about to get rushf*cked, seated five tables of 8 at the same time"

The perfect vichyssoise is served hot and made with equal parts of butter to potato.

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Rushf*cked or RF'd = When a seemingly slow night suddenly takes a turn for the worst. The waiter usually came in to the kitchen and said "Might aswell take off your pants now boys, you are about to get rushf*cked, seated five tables of 8 at the same time"

HAHA! I will have to add that one to my rep. similar to "Well F Me Runnin", as in you cant stop this from happening even if you are running away.

I love all of the old diner short order lingo. Here is a comprehensive list from wiki

Some of my favorites:

First Lady - spare ribs (a pun on Eve's being made from Adam's spare rib)

Give it wings - To be served quickly "Coney Island, and give it wings!"

Frog sticks - french fries

Edited by Jeffery C (log)
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Looking through the list I ran in to:

Eve with a moldy lid: apple pie with a slice of cheese <- ohhhh right... wait, what?

Is this an American thing, or was it an American thing?

edit: Yesterday, today, and forever: hash -Haha, reminds me of brunch.

Edited by Karri (log)

The perfect vichyssoise is served hot and made with equal parts of butter to potato.

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Is this an American thing, or was it an American thing?

an American thing for sure back in the hay day of the diner, 1950s & '60s. Now that diners are making a big return, I am sure the lingo will be updated with contemporary monikers. Maybe the likes of Lady Gaga, Justin Beiber, Scarlett Johansson, & Brad Pitt can find their way into the diner culinary lexicon.

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Does anyone know the name for the feeling you get when you hear the printer go nakanakanakanakanaka and it doesn't stop for a good 2 minutes? And you end up with these dockets that are the length of your arm?

The perfect vichyssoise is served hot and made with equal parts of butter to potato.

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Does anyone know the name for the feeling you get when you hear the printer go nakanakanakanakanaka and it doesn't stop for a good 2 minutes? And you end up with these dockets that are the length of your arm?

"...weeded..." :laugh:

"Commit random acts of senseless kindness"

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Does anyone know the name for the feeling you get when you hear the printer go nakanakanakanakanaka and it doesn't stop for a good 2 minutes? And you end up with these dockets that are the length of your arm?

I usually call that a migraine

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WRT temps, the same place I worked where they did the "baaa" thing, the temperatures were menos, media menos, media, media muy, and mucho. Staff was mostly Mexican and Guatemalan, natch. I still smile when I think of the media muy--always got a kick out of that one for some reason (and it was a relatively frequent order--that kind of place).

Edited because I remembered what they called "rare"

Edited by thirtyoneknots (log)

Andy Arrington

Journeyman Drinksmith

Twitter--@LoneStarBarman

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  • 1 month later...

The former. Usually it is when you get a slew of orders, and it is just a clarification/update;

e.g. (I will use bar speak :-) ) if a table orders a 2 manhattans and another table orders 1 manhattan, it would be I need 3 manhattans all day.

John Deragon

foodblog 1 / 2

--

I feel sorry for people that don't drink. When they wake up in the morning, that's as good as they're going to feel all day -- Dean Martin

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Can someone clarify for me the use of the term "all day"? Does it mean "you should have X of these cooking right now" or "we've made X of these since service started five hours ago"?

Thanks for that. A lot recent of "Wait, Huhs?" answered there.

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