When I’m on, don’t even let me hear you joke about it.Ĭhimneyfish – someone who smokes like a chimney and drinks like a fish. PĬhew and Screw – dine and dash walk out on the bill. May I suggest that if you don’t like the flavor of what you’re drinking you may want to try drinking something else. Tip accordingly if you are preventing that table from being reused (aka turned around).Ĭarafe – a glass bottle with a flared opening used to serve wine.Ĭhaser, Back, Sidecar – Beverage accompanying a shot used to help one deal with the aftertaste of whatever they’re drinking. And remember that table (especially in the bar area or whatever my section is) is Prime Real Estate. Your server can close out your ticket as long as you’ve signed your credit slip. ![]() ![]() If you want to camp, remember you can pay your bill and still linger. Not really a problem unless they’re tying up tables or keeping people on the clock who want to leave. Absolut is a typical call vodka, whereas some cheap swill like Popov would be the low-budget well vodka in the speed rack.Ĭampers – people who dawdle at their table long after they are finished, usually wrapped up in conversation or making out. ex-Hooters is a very popular breastrant.Ĭall – refers to a named spirit used in a drink above the well liquor. Believed to be taken from Russian, meaning fast.īouncer – a typically large employee who watches the door and keeps order, physically when necessary.īreastrant – slang term for a “dining establishment” with scantily clad waitstaff. It’s a bar, its bar time, don’t argue.īehind – a verbal warning called out when walking behind others so as to prevent them from stepping short or back or sideways into you and knocking a tray of food or drinks (or worse) out of your hands.īenjamin – slang for $100 bill $100 American a very nice tip.īurn – to throw away or write off wasted or overmade product.īus, Busser – to clean tables one who, among very many other duties, cleans tables.īistro – a laid back informal European style restaurant, generally on the small side (Sips only has 8 tables plus 5 seats at the bar). Duties can vary from pouring drafts, running food and bevs, stocking anything and everything, calling cops, running to the bank or store.īarista – a coffee bar tender, maker of espresso, cappuccinos and the like.īar Fly – one who frequents or hangs at a bar.īar Time – Bar time is usually 15-20 minutes faster than the rest of the clocks in the time zone. At the Red Robin, we refer to it as “Heart of House”.īank – the money carried by a server to make change throughout their shift.īar back – a bartender helper who restocks and runs errands for the bartender. Can also refer to the personnel who work in those areas. That’s six all day.”īAC – Blood Alcohol Content a measurement of how much alcohol is in the bloodstream milligrams of alcohol per 100 milliliters of blood.īack of the House – refers to the parts of the restaurant the customers do not usually have access to: the kitchen, prep area, dishroom, offices, store rooms. Also known as a party foul.Īll Day – slang term meaning total of like dishes being prepared. ![]() A beverage’s ABV is equal to half of the proof.Īlcohol Abuse – a pun used when a beer or cocktail is spilled on accident. Can refer to a product or a customer who has been ejected.Īlcohol by Volume – (ABV) used to measure the alcohol content of a beverage. Add your favorite terms in the comments – I want to learn too!Ĩ6, 86’ed – basically means no more. Some are mundane, some will have you cracking up, some will be familiar and some new. Here are some serious and fun terms we use in the biz, both front of house and back of house. As you may be aware, we restaurant staff kinda have our own language.
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