Ever heard "Picky Eater"? That’s code for the customer who wants no sauce, no onions, well-done steak, and a side of complaining. You’ll learn to smile and nod. But the real gem is "Cows in the Weeds"—that’s when a bunch of tables come in at once, usually right after a rush. It’s like a stampede of hungry people, and you’re the lone ranger with a coffee pot.
And then there’s the "Oh, Boy!" moment when you hear "Dupe." A "dupe" is a duplicate ticket. If you mess up an order, you’ll have to write a dupe to fix it. Say it with grace: "I need a dupe for table twelve’s extra ranch." It sounds way cooler than "I forgot the ranch because my brain is fried."
Finally, "Chit." That’s your little paper ticket. It’s your life, your map, your boss. Never drop a chit. If you do, you might as well shout, "I’m a newb!" and ask for a helmet. But don’t stress—everyone drops one eventually. We’ve all been there, hiding behind the dishwasher.
PPT - Basics of Etiquette PowerPoint Presentation, free download - ID
Laugh It Off
The best part? You’ll hear "Walking" when a ticket is done and ready to go. "Two salads, walking!" means "The salads are heading out the door!" It’s a joyful little shout. And when the night ends, you’ll hear "Last Call." That’s when the bartender yells, "Order now or forever hold your peace!" Do not test them. Last call is sacred.
So, here’s the truth: restaurant lingo is a secret handshake. It’s a little silly, a little stressful, and a whole lot of fun. You’ll mess up the first week. You’ll 86 something that’s actually in the fridge. You’ll scream "Fire!" when you meant "Corner!" and get a sideways look from the chef. That’s part of the charm.
But here’s the uplifting part: you become part of a tribe. A tribe of crazy, caffeinated, kind humans who yell words like "Ordering!" and "Heard!" and "Behind!" all day. They’ll have your back when the rush hits and you’re deep in the weeds. They’ll laugh with you when you call a steak "medium-well" and the customer sends it back. And one day, you’ll be the one training the newbie.
You’ll teach them that "86" is not a spy code, that "all day" doesn’t require a calendar, and that the best way to survive is with a smile, a sense of humor, and a backup apron. Because the apron will get dirty. So will you. But the stories? They’ll be gold. So go ahead, walk into that restaurant like you own the place. Yell "Heard!" when the chef calls an order. 86 the fear. Fire up your best attitude. You’ve got this—and the lingo is your superpower.
