Kitchen lingo

143
12
Joined Apr 6, 2010
What are some terms you guys have picked up? The ones we mainly use are:

Knife - announcing that we are walking around with a knife.

Hot behind / behind - announcing that we are carrying either something hot or anything in general behind someone

Corner - We never use it due to our kitchens at school not having corners, but its a given to say it if we had it.

Many more, what have your professors / chefs taught?
 
40
11
Joined Jul 6, 2010
Buzz  to blend or liquidize

Manky for nasty or wet  /img/vbsmilies/smilies/drinkbeer.gif
 
 
24
10
Joined Aug 3, 2010
give it the King Eddie = triple wrap a pan/item so it can travel or go in the freezer

hum = the smell of bad meat

skank = something that has gone of and needs to be thrown out

clusterf**k = how the dish pit gets on a busy night or someone that isn't working neat

grunions = green onions

I can't think of any more at the moment...more later
 
81
12
Joined Aug 6, 2010
86- ran out 

waste it- throw it out

[email protected]#$%^&*()- what you say when the wait staff screws up

comin down- when your walking past multiple people on line and you don't wanna say behind a million times
 
1,317
58
Joined Oct 18, 2007
"Give it to Chef Mike" - microwave it (replaces "nuke it")

"Door" - opening a lowboy door during service

"Seagulls" - waitstaff who flock to special sample plate (think Finding Nemo - "mine mine mine....")

"All Day" - total number of an item needing to be cooked at a particular moment, as in "I have 10 halibut all day"

"On The Fly" - in a hurry

LOL, the new girl found out that her use of the term "reach around" was not actually kitchen-speak for reaching around someone to get something. She decided on the term all on her own. Boy did her face get red when we explained to her what it meant.
 
49
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Joined Jul 19, 2010
I always thought the chef mike one was great.  I refuse to use microwaves, but that's just funny.  Microwave is a bad word.  Especially in an open kitchen.

I love the reach-around one too.  That's a first.  hahaha!

And the seagulls?  I call them vultures.  lol

Lets see....

"To the house" = TO-GO order.  Or just togo.

"Raggae" = regular.  When you have two of the same thing, like raggae fries and sweet fries

"Working" = everyone knows that one

"On deck" = waiting to fire.  Like baseball

"down or up #" = obvious too

"Downtown" = in the oven or what have you

"Heard" = acknowledging calls when callbacks aren't necessary

"Swimming" = in the fryer or pot

"Walking in" = new ticket/call.  "Adding on" works too

I'm sure I'll think of a lot more soon
 
49
12
Joined Jul 19, 2010
I always thought the chef mike one was great.  I refuse to use microwaves, but that's just funny.  Microwave is a bad word.  Especially in an open kitchen.

I love the reach-around one too.  That's a first.  hahaha!

And the seagulls?  I call them vultures.  lol

Lets see....

"To the house" = TO-GO order.  Or just togo.

"Raggae" = regular.  When you have two of the same thing, like raggae fries and sweet fries

"Working" = everyone knows that one

"On deck" = waiting to fire.  Like baseball

"down or up #" = obvious too

"Downtown" = in the oven or what have you

"Heard" = acknowledging calls when callbacks aren't necessary

"Swimming" = in the fryer or pot

"Walking in" = new ticket/call.  "Adding on" works too

"Train-wreck" = disorganized, hung-over, making a mess or can't get anything right and just biding time 'til fired

I'm sure I'll think of a lot more soon
 
9
10
Joined Aug 7, 2010
We use a lot when moving around each other.

"Sharp behind/beside" when moving around with a knife

"Coming hot on your back" this one always makes the boss chuckle

"Hot below" when we open the oven and the other guy on the line is still close

"Coming in hot" when someone already has the oven open and another is throwing something in.
 
81
12
Joined Aug 6, 2010
to make it easy, you want to make sure everyone knows where you are, and what you have. if its hot, or sharp. or if you work in close quarters, let them know when your opening drawers or ovens. 

We say under when we open the drawers under the grill so no one smashes their knees.
 
1,632
32
Joined Aug 21, 2009
Hmm lets see..

"in my hand"    something I am working on right now as expo is calling for it

"walk in of (insert number here)"  when we see a group walk in so everyone is aware and ready

"open menus/open tables"  people who have yet to order, and it's used alot at the end of the day

and a couple of my own...

"I'm not having fun right now"  means that I'm having a hard time with something and it's really starting to p*** me off

"scum sucking pig fart"  - I use that when an egg breaks as soon as it leaves the shell, breaks when it flips or generally something just doesn't go right
 
24
10
Joined Aug 3, 2010
I thought of another one ...

china caps = Madonna

chef had two hanging on the side of the rack and he always yelled at us for bumping into Madonna...teehee

one of the kids in the dish pit asked me why I keep calling them Madonna....I told him to YouTube the Like a Virgin video....he gets it now
 
309
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Joined Aug 26, 2010
From 25 years ago, when I worked at McDonald's fine dining (a joke), we always replied with "thank you".  To this day, I can't get my wife to acknowledge me.  If I say it twice, I get "I heard you the first time" and if it doesn't happen I get "I didn't hear you".  I find myself using "thank you" in everyday life as a response indicating "I heard you, but no reply is needed".  I like the "friendly" nature of the reply and a verbal acknowledgement. 
 
"Heard" = acknowledging calls when callbacks aren't necessary
 
1,632
32
Joined Aug 21, 2009
I tend to say "thanks so and so" when they call something to me that I need to act on... so if the person working lunch calls over "western over easy going in"  I know that I need to drop one over easy egg for the western skillet that is going to appear at my station in the very near future so I say "thanks so and so" so they know I've heard them and that I'm indeed dropping the egg. 
 

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