These terms let the kitchen or bar know that you need to get what you have just asked for out to the guest A.S.A.P.īehind – If you’re walking behind another server who is clearing a table or has their hands full (or you do) then calling out “behind” lets them know you’re there. On the fly/to sell – You forgot to order someone’s garlic bread or cocktail or simply a guest wants to add something to their meal they have just received.
– Stands for Point of Sale and is the computer system used for ordering food or drinks and more.īoard/line/pass – I’m also sure there are other names for this but it refers to the area where a server would pick up food from the kitchen. This helps increase your average check and in return will increase your tip.Ĭutting the board – A term used when dividing the dining area into sections for servers.Ĭhit/Ticket – The piece of paper that prints to the bar or kitchen when you send an order through the P.O.S. Basically, if someone orders a scotch on the rocks you can ask them if they want a double or if someone orders a meal then you can ask if they want an appetizer first or a side dish with their main. Soft sell – This is also known as up-selling. (an example is if you’re coming back to the kitchen with dirty plates you should take some food out to tables when you’re leaving, or if you bring glassware to the service bar area then run any drinks waiting to be taken ) This is working smarter not harder and makes your job a lot easier. Here is a list of some commonly used terms that you’ll be hearing.įull hands in, full hands out – This is great for time management, it simply means when you’re entering or leaving the dining area, kitchen, service bar you should always have your hands full. So let’s clear the air a little and go over some of these terms so you don’t feel out of the loop. If you’re new to serving you might find that you’re hearing some words around the restaurant that make you scratch your head. Today I want to cover the topic of restaurant terminology.
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