As a result, guests will have a better experience. When the restaurant lingo is used it will improve worker communication and increase the productivity of your business. Why Was Restaurant Lingo UsedĪnyone who has previously worked in a restaurant knows that specific terms are used there. Most of the names are humorous and off-handed, and some are even a little risqué or vulgar, yet they serve as useful cognitive tools for short-order chefs and crew. The lingo’s genesis is uncertain there is speculation that servers may have begun using it as early as the 1870s and 1880s. What Is the Speed of Service in a Restaurant?.Can’t cook their way out of a paper bag.Restaurant Lingo Beginning With a Number.So, if you are someone who doesn't bother to say thanks, please ask Siri instead. But about 50% of you don't say thank you. I'm not Siri! I love to hear from readers and I take time to answer queries. It has been artificially revived here and there as a novelty attraction, the former Ed Debevics diners being a prime example. Hash house lingo died a slow death in the 20th century with the arrival of automated eating places, cafeterias, and other serve-yourself places, and was pretty much gone by the 1930s. Sandwich with a liberal allowance of ham – One boxing glove with plenty of lining Pass the sugar – Give the sand box a kick down this wayįried pigs’ feet – A Trilby foot Glass of milk - One in the light Squeeze the cowĬustomers often contributed to the lingo by inventing their own, both for ordering and asking someone to pass something. Pie a la mode – Freeze out Snow on the open faceĬup of coffee - One in the dark Draw one Mince pie with powdered sugar on top - Indigestion in a snowstorm Shredded wheat biscuits and a glass of milk – Couple o’ bales of hay & squeeze the cow Pancakes and coffee – Bootleg and sinkersĭoughnuts – Sinkers Life preservers Fried holes Pancakes - Brownstone front Brown the wheats String o’ flats Stack ‘em up Macaroni - A son of Italy Put up the flag Spring chicken on toast and boiled potatoes - Foul tip and a hot grounderįried catfish (quickly) - Railroad a hot swimmer Wienerwurst and sauerkraut - A Dutchman’s paradiseīeans – Plate of Bostons Thousand on a plateīaked beans without the pork - Brass band without the leaderīeefsteak – Patent leather One sole without a shoeĬodfish ball – Sinker (also refers to doughnuts and to pancakes) Hard boiled eggs – A light under the waves Two in the water like a brickĭozen oysters stewed plain - Drown a dozenĭozen oysters in the loaf - One in the coffinĬorned beef hash – Brownstone front (can also refer to pancakes) Mystery Soft boiled eggs – A light on the ocean wave In the sea/ocean Poached eggs on toast – Two ladies on horseback Adam and Eve on a raft Scrambled eggs on toast – Wreck on a raftįried eggs unturned - With eyes open Sunny side up Straight up Two white wings turned downįried eggs turned over – In the dark With a black eye Over easy Eyes closedįried eggs scalded in hot grease - Blindfold two Scrambled eggs with chili sauce – Ship wreck in the Red sea Scrambled eggs - Adam and Eve shipwrecked Agitated eggs Storm tossed eggs Eggs around the curve Wreck Noah Ham and eggs – Kansas City chicken and Adam and Eve #RESTAURANT LINGO PROFESSIONAL#It gives incentive to the new waiter, mystifies the general public, and furnishes satisfaction to the enlightened professional hasher.” Further, it lends pride to the job and provides an esprit de corps. According to the 1945 article Soda Fountain Lingo, “An exclusive language – racy, picturesque, humorous – understood only by the initiate, adds zest to the monotony. Why were they used? Clearly they are not necessarily shorter or easier to yell than if they were straightforward. Many of these terms make no sense at all, and some have more than one reference.
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