Entry 03: Kitchen lingo
86 the confusion and understand what the hell is going on
If you’ve ever worked in a commercial kitchen or spent time around chefs you know the way they speak sounds like its own language. I’m not just talking about the technical names for ingredients or cooking methods – I’m talking about that rapid-fire shorthand that lets chefs communicate with each other in a split second. It’s essential, especially when the pressure is on and one word can mean the difference between a smooth service and total chaos.
If you’re new to the kitchen or just curious about what’s really going on back there, here’s your guide to understanding some of the most commonly used phrases. With these in your back pocket you’ll be able to hold your own (or at least understand what’s happening) without asking for a translation every five minutes.
So, let’s dive in. Here are 15 phrases you might hear on the line and what they actually mean.
1. 86
When something is “86’d” it means it’s out. Completely gone. No more. It could be an ingredient, a dish, or anything else on the menu. For example: “86 the lamb chops” means no more lamb chops available. It may also mean to cancel an order for a table, possibly because of a mistake, customer change, or other issue. “86 table 12’s salmon”
2. All Day
This one can be confusing at first. “All day” refers to the total count of a specific item that needs to be made. If you have four salmon dishes on one ticket and two on another a chef might shout, “six salmon all day!” to keep track.
3. In the Weeds/Going down
If someone says they’re “in the weeds” or “going down” it means they’re completely overwhelmed. Orders are piling up and they’re struggling to keep up with the flow (not a nice place to be).
4. Behind (also - backs/above/below)
A safety term used to let someone know you’re moving behind them (or reaching above or below). In a crowded kitchen this can prevent accidents or spilled dishes.
5. Sharp
Another safety call – “sharp” is called out when someone’s carrying a knife or another sharp object, so others can be cautious.
6. Mise en Place
French for “everything in its place,” this refers to the prep work done before service to ensure everything is organised and ready to go. A well-done mise en place can make or break a service.
7. Corner
A warning that you’re coming around the corner, so that anyone of the other side coming towards you is aware incase someone is holding something hot, heavy or sharp.
8. On the Pass
“The pass” is where finished dishes are handed off from the kitchen to the front of house. The head chef, or whoever is running the pass, checks each dish for quality before it goes out.
9. Fire
This means to start cooking a dish. When a chef calls “fire on table 14” they’re saying it’s time to begin cooking that order so it can be sent out.
10. Heard
Acknowledgement that an instruction or call-out has been received, letting everyone know the message was understood. “Heard, chef. Four mushrooms and two steaks for table 14”. Also common is “oui chef” and “yes chef”.
11. Walk-in
The walk-in is the large refrigerator where ingredients and prepped items are stored. You’ll often hear “I’m going to the walk-in” or “bottom shelf in the walk-in”. Also known as the cry box, for reasons I’m sure you can work out.
12. Rolling On
In the kitchen “rolling on” means to begin preparing the next course as soon as the first dish leaves the pass. No need to wait for a waiter to give other instructions.
13. Hands
Meaning that a dish is ready and waiting on the pass and the chef wants a server to come and take the plate to the table.
14. As it comes
Allows for staggered service, meaning that plates are sent out individually rather than waiting for all items to finish cooking. As it comes out of each station they can be sent to the table.
15. Hot
Similar to behind, sharp and corner; used when moving hot pans or plates, so everyone around knows to steer clear or prepare. “Hot, behind” or “hot, corner” are pretty common.
Mastering these terms can feel like cracking a code, but once you know them they’re pretty intuitive. Each one is designed to make things happen faster and smoother during service. When things are moving at lightning speed and you’ve got customers waiting the fewer words, the better.
So whether you’re a fellow apprentice or someone who just wants to get a bit more kitchen-savvy, I hope this rundown demystifies some of the lingo. Next time you see a chef in action you’ll understand exactly what they’re shouting about! And who knows, maybe you’ll even find yourself using a few of these terms at home.