Coming in/around Hot Hot – A way to announce that you are coming around a corner with something hot, to avoid possible collision or injury.Campers – Diners that remain seated for a long period of time for no apparent reason.Bump it – To remove an order from the cook screen once it is made.Bump bar – Refers to a programmable keypad that is used in the kitchen to bump food off the line when a kitchen display system is installed.BOH – Back of House – The back of the restaurant, the kitchen and storage areas where the cooks, preps, and dishwashers primarily work.Bev Nap – A small square napkin for drinks.Behind – A quick way to let your coworkers and guests know that you are near them to prevent any tripping accidents.BD – Business decline when your rush is over and the staff work on their side duties like cleaning, etc.That means that 7 steaks were ordered all day.” “ 4 steaks are ordered at table 20 and 3 are ordered at table 11. All Day – Refers to the total number of a particular menu item.86 – To cut something from the dish or the restaurant has run out of a particular item.If you’re new to the hospitality industry, fear not – this comprehensive list will get you up to speed.
How many of these restaurant terms do you know? We have a full glossary of restaurant terms and slang to test your knowledge. In turn, this will create a better guest experience. Keeping up with the lingo will make communication smoother amongst staff, as well as make your restaurant more efficient.
Anyone that’s ever worked in a restaurant knows that it comes with its own terminology.