Glossary of Restaurant & Hospitality Terms

Glossary of Kitchen Terminology (Back-of-House)

Back-of-house (BOH) refers to the kitchen and non-customer areas of a restaurant. These terms cover culinary roles, equipment, and food safety used in professional kitchens.

All Day: A phrase meaning “in total.” In a kitchen, it’s used to communicate the total quantity of a certain dish on order or remaining in stock. For example, “5 orders of salmon, all day” means five salmon orders are being prepared in total.
Bain-marie: A water bath used to gently cook or keep food warm. It consists of an outer container filled with hot water and an inner container holding the food. Chefs use a bain-marie (in electric or stovetop form) to maintain delicate sauces, melted chocolate, or custards at a steady warm temperature.
Brigade System: The classic kitchen hierarchy (from the French brigade de cuisine) that delineates clear roles and stations in a professional kitchen. Instituted by chef Auguste Escoffier, the brigade system assigns tasks to specific positions – for example, an Executive Chef or Chef de Cuisine leads, Sous Chef is second in command, and Chef de Partie (station chefs) handle areas like grill, sauté, or garde manger (cold station).
Danger Zone: A food safety term for the temperature range (~40°F to 140°F, or 4°C to 60°C) in which bacteria rapidly grow. Perishable foods shouldn’t be kept in this range for extended periods to prevent spoilage and foodborne illness. Keeping foods out of the danger zone (through refrigeration or proper hot holding) is a key kitchen safety practice.
Dead Plate: A dish that can no longer be served because it sat too long and went cold or bad. Dead plates often result from a mix-up or delay during a busy service – for instance, if a completed entrée sits in the pass window under heat lamps until it’s dried out or lukewarm. In other words, it’s food that’s “dying on the pass” and must be remade.
Expediter (Expo): The staff member who coordinates between the kitchen and the dining room, ensuring orders are prepared correctly and timely. The expediter stands at the pass (the counter where finished plates are placed) to call out tickets, check plating and garnishes, and “run the pass” so that each dish goes out to the right table looking perfect. This role is often filled by a sous chef or head chef during busy service.
Fire: A command to start cooking a dish. When the kitchen hears “Fire table 12’s mains!” it means begin preparing the main courses for table 12. This term is used by chefs or expediters to coordinate timing so that food is hot and fresh when it’s served.
Garde Manger: A kitchen station specializing in cold dishes – such as salads, pâtés, cold appetizers, and dressings. A Garde Manger Chef (also called pantry chef) is responsible for preparing these cold menu items and often for artistic plate garnishes. In the brigade system, it’s an important position handling the “cold line.”
Line Cook: A cook responsible for a particular station on the kitchen line (such as grill, sauté, or pastry). Line cooks focus on preparing dishes in their section and are the backbone of the kitchen brigade, usually under the supervision of the sous chef. New culinary graduates often start as line cooks en route to advancing positions. Being “on the line” simply means working a station during service.
Mise en Place: A French term meaning “putting in place.” It refers to the prep and organization work done before service – chopping ingredients, gathering sauces, and arranging tools – so everything needed is at hand during the rush. Chefs will say “my mise is ready” when their station is fully prepped. (In FOH contexts, mise en place can refer to setting up tables or bar ingredients as well.)
On the Fly: A request for something urgently. If a server realizes they need a dish quickly (perhaps due to an error or a VIP guest arriving), they might ask the kitchen for that item “on the fly,” meaning drop everything and prepare it immediately. It indicates an extra rush beyond normal ticket order.
Pass: The counter or flat surface where finished dishes are placed for pickup by servers. It often has heat lamps to keep food warm. The head chef or expeditor stands at the pass to inspect plates and call for servers to pick up. “Order up, in the window!” means a dish is sitting in the pass ready to go to a table. Running the pass means supervising this area and the flow of dishes out of the kitchen.
Sous Chef: Literally “under-chef” in French – the second-in-command in the kitchen hierarchy. A sous chef reports to the executive chef or chef de cuisine and is more hands-on with daily cooking, station oversight, and expediting. They help manage the kitchen and fill in for the head chef as needed. In many restaurants, the sous chef ensures the kitchen runs smoothly, from prep to closing.
Walk-In: Short for the walk-in refrigerator, a large fridge room where bulk ingredients are stored. A chef might say “Check the walk-in for more lettuce”. (Amusingly, the walk-in cooler also doubles as a spot for staff to grab a quiet moment or calm down during a hectic shift.) The term “walk-in” in a different context can also mean a customer without a reservation, but in the kitchen, it nearly always refers to the big refrigerator.

Glossary of Front-of-House Terminology (Service)

Front-of-house (FOH) refers to the customer-facing areas of a restaurant – the dining room, bar, and entry – and the staff who work there. FOH terms involve service roles, guest interactions, and table management.

Barback: A bar assistant who supports the bartender by restocking liquor, glassware, and ice, and keeping the bar area clean. Barbacks typically don’t make the drinks (except when asked in a pinch); instead, they prep garnishes, wash glasses, refill ice bins, and run needed supplies. A good barback enables the bartender to serve customers faster.
Bartender: The staff member who mixes and serves drinks behind the bar. Bartenders craft cocktails, pour beer and wine, and often handle bar guest orders. They work under a bar manager or head bartender, and in busy venues may have a barback assisting them. Besides drink-making, a bartender also entertains guests at the bar and manages the cash register for bar sales.
Busser: Also called a bus person or back waiter, this is the team member who clears tables and helps reset them. Bussers remove dirty dishes, wipe down tables, and sometimes run food or refill water – basically assisting servers to keep the dining room tidy and ready for new guests. (In some restaurants, this role is combined with food runner or server assistant.)
Comp: Short for “complimentary,” to comp something means to give it to the guest for free (on the house). Comps are often used to appease a customer for a kitchen mistake or long wait, or as a courtesy for VIPs and special occasions. For example, a manager might comp a dessert to make up for a mix-up on an order.
Cover: A single customer or one meal served. It’s a general term to count guests – if a server says “I had 30 covers tonight,” it means 30 diners were served in their section. Managers track covers to gauge how busy a service was. (Cover can also mean a cover charge in other contexts, but in restaurant ops it usually refers to a guest count.)
Deuce (Two-top): Slang for a table that seats two people. A deuce is literally a table of two (also called a two-top). Similarly, a four-top is a table for four, etc. The host might tell a server, “You have a deuce seated at table 6.”
Double-Sat: When a server gets two tables sat in their section at almost the same time. Being “double-sat” can overwhelm a server because both tables will need greetings, drinks, and orders at once. Good hosts try to avoid double-seating the same server, but during a rush it sometimes happens (e.g. two parties walk in simultaneously).
Host/Hostess: The staff member who greets arriving guests at the door, manages reservations and the waitlist, and escorts guests to their tables. The host or hostess (also called a restaurant receptionist in formal settings) is the first face customers see. They coordinate table assignments for servers and often handle phone calls. (In fine dining, this role may be titled Maître d’.)
Maître d’: Short for maître d’hôtel, meaning “master of the house.” This is the head host or dining room manager, often in upscale restaurants. The maître d’ oversees the FOH operation – greeting VIP guests, managing the waitstaff, assigning tables, taking reservations – and generally ensures service flows smoothly and guests are happy. In North America, a maître d’ is essentially the dining room manager or head host(ess).
Reservation (Reso): An arrangement held for a guest to have a table at a specific time. Taking reservations is a key host duty. In industry slang, “Reso” is short for reservation (e.g. “We have a 7pm reso for four guests”). A reservation guarantees a table, whereas a walk-in is a guest without a booking. Managing reservations (often via software like OpenTable) helps restaurants anticipate covers each service.
Runner (Food Runner): A crew member dedicated to delivering prepared dishes from the kitchen to guests’ tables. Food runners work in tandem with servers – the kitchen hands them the plated food, and they “run” it out while it’s hot. This role ensures speedy food delivery, especially in large or busy restaurants. (Some restaurants have servers double as runners, but many employ dedicated food runners to improve efficiency.)
Section: The set of tables assigned to a particular server during a shift. The dining room is typically divided into sections so each server can manage a manageable number of tables. For example, “You have the patio section tonight: tables 1–5.” A good host rotates new seatings among sections so that no server gets overwhelmed.
Server: The modern, gender-neutral term for a waiter or waitress – the person who takes orders and serves food and drinks to guests at their table. A server manages the guest experience from greeting through payment, often handling 3–6 tables (their section) at a time. Good servers are attentive, knowledgeable about the menu, and skilled at timing courses. They are key FOH staff and typically rely on tips for the bulk of their income.
Sidework: All the behind-the-scenes tasks that servers must do in addition to serving guests. Sidework (or side duties) includes jobs like rolling silverware into napkins, refilling salt and pepper shakers, brewing tea/coffee, polishing glassware, and cleaning stations. Servers usually have assigned sidework before or after their table-serving duties (e.g. “closing sidework” at end of night). This work ensures the restaurant stays stocked and organized.
Sommelier: A wine expert on the restaurant floor who advises guests on wine choices and manages the wine service. A sommelier (or “somm”) has deep knowledge of wines and often certifications in wine education. In fine dining, the sommelier helps pair wines with dishes and might oversee the wine list and cellar. They serve wine at the table, decanting or describing as needed. (Larger restaurants might have a Head Sommelier leading a team of sommeliers.)
Turn (Turn a Table): The process of cleaning, resetting, and re-seating a table once a party leaves, so a new party can be sat. Turning tables faster means increasing how many seatings (or “turns”) you get from each table in a service – a critical aspect of restaurant efficiency. For example, a table might turn three times on a busy evening (i.e. serve three separate parties). The turn time or table turnover rate measures how quickly this happens and directly impacts revenue. Servers try to give good service without rushing, to achieve a timely but pleasant turnover of tables.
Upsell: Encouraging a guest to purchase a higher-priced item or add-on, thereby increasing the bill. Servers employ upselling techniques to improve sales – for example, suggesting a top-shelf liquor instead of well liquor or recommending a larger steak cut. “Would you like to add a side salad with your entrée?” is an upsell attempt. The goal is to entice customers toward premium or additional items in a natural, helpful way.

Glossary of Management and Operations Terms

These terms relate to restaurant operations, management, and metrics. They include scheduling practices, cost controls, and general business concepts that managers and owners handle to keep the restaurant running efficiently.

Clopen: A scheduling situation where an employee works the closing shift at night and then the opening shift the next morning (close + open = clopen). This can be very fatiguing, as the worker might get only a few hours of rest between shifts. Many locales now discourage or regulate clopening because it gives staff too little downtime. For example, a bartender who closes at 2am and has to reopen at 8am is stuck with a clopen shift.
Cost of Goods Sold (COGS): The total cost of the ingredients and beverages that the restaurant uses to produce menu items, usually in a given time period. In other words, COGS represents what the food and drink cost the restaurant (wholesale), as opposed to what they were sold for. Managing COGS is crucial for profitability – it’s basically the money spent on all the food and drink that went out to customers. Lowering COGS (through good inventory control and purchasing) helps increase the restaurant’s gross profit.
Double (Shift): When a staff member works two shifts back-to-back on the same day. For example, a server might cover the lunch shift and the dinner shift (morning through evening) – that’s “working a double.” It often means 10–14 hours on your feet and usually entitles the employee to overtime pay. Doubles can be strenuous, so managers try not to schedule them too often, but employees sometimes volunteer for doubles to earn extra income.
Food Cost: Usually expressed as a percentage, this is the ratio of how much the restaurant spends on food ingredients to how much revenue those menu items generate. Food cost percentage = (total food ingredient cost ÷ food sales) × 100. For instance, if a dish sells for $20 and the ingredients cost $6, that’s a 30% food cost. Restaurants aim to control food cost percentage (often around 25–35% is considered healthy) to maintain profitability. High food cost can indicate waste, theft, or menu prices set too low.
General Manager (GM): The person in charge of overall restaurant operations. A general manager oversees both FOH and BOH, manages the staff (hiring, training, scheduling), handles administrative tasks, and is responsible for the restaurant’s financial performance and customer satisfaction. Essentially, the GM is the head boss of a restaurant location, ensuring every aspect – from service to quality to finances – runs smoothly.
Inventory: The stock of food, beverages, and supplies that a restaurant has on hand. Managing inventory involves tracking all ingredients (from produce and meats to dry goods and alcohol) and non-food items (napkins, cleaning supplies) to know what needs ordering. Good inventory management uses the FIFO principle (use the first items in so they are the first out) to rotate stock properly. Regular inventory counts help control costs, prevent waste/theft, and ensure the kitchen never 86’s a menu item due to lack of ingredients.
Labor Cost: The sum of wages, salaries, and benefits paid to employees. In restaurants, labor cost is usually measured as a percentage of revenue (labor cost % = total payroll ÷ total sales). It’s a critical metric – for instance, a labor cost of 30% means 30 cents of every sales dollar goes to staff payroll. Managers monitor labor cost closely, adjusting staffing levels and schedules to keep this percentage in line with targets (while still providing good service). If sales are slow, a manager might cut staff early to control labor cost.
No-Show: This term can refer to either an employee or a customer who doesn’t show up when expected. For staff, a “no-call, no-show” is an employee who misses a scheduled shift without informing anyone – a serious infraction that often leads to disciplinary action. For guests, a reservation no-show means a party that made a booking but never arrived. No-shows hurt business: a missing worker can disrupt service, and a missing reservation means a table sat empty that could’ve been given to someone else.
Overhead: The ongoing fixed costs of running a restaurant that aren’t directly tied to producing menu items. Overhead includes expenses like rent or mortgage, utilities, insurance, permits, and general supplies. These costs must be paid regardless of how many customers come in on a given day. Managers work to ensure the restaurant’s sales cover overhead and that these costs are kept under control (for example, by negotiating better utility rates or reducing energy usage).
Pre-Shift Meeting: A short staff meeting held before a shift begins (often before each meal service) to brief the team. In a pre-shift, managers or chefs will cover the day’s info: featured specials, 86’ed items (unavailable dishes), expected number of covers, any VIP reservations, and things to push (upsell). It’s also a chance to remind staff of service focus points or announce news. Pre-shift ensures everyone is prepared and “on the same page” before guests arrive.
Profit and Loss (P&L) Statement: A financial report summarizing the restaurant’s revenues, costs, and expenses during a specific period, showing whether the business made a profit or a loss. Often simply called “the P&L,” this statement details sales, cost of goods (food/beverage), labor, overhead, and all other expenses, resulting in a net profit (or loss) at the bottom line. Owners and managers review P&L statements to gauge financial health. For example, a monthly P&L might show that high food costs and overtime pay led to a slim profit margin, prompting cost-control measures.
Tip Out: A system where servers share a portion of their earned tips with support staff. Commonly, a server will “tip out” a percentage of their tips to bussers, food runners, bartenders, etc., whose work helped the service. For instance, a server might tip out 15% of their tips, giving 10% to bartenders (for making drinks) and 5% to bussers. Tip outs reward the whole team and are usually calculated by guidelines (either a percentage of sales or tips). It’s a more informal method of tip sharing compared to a full tip pool.
Tip Pooling: A policy where all tips collected in a shift are pooled together and then redistributed among the staff according to a set formula or percentages. In a tip pool, instead of servers keeping only the tips from their tables, everyone (servers, bussers, runners, bar staff, etc.) gets a share. For example, at the end of the night the total tip pool might be split 50% to servers, 20% to bartenders, 20% to bussers, 10% to food runners (percentages can vary). Tip pooling is intended to promote teamwork and fairness, ensuring backstaff are compensated for their contributions. (Some regions have legal regulations on tip pooling and which roles can participate.)
Turnover: In a management context, turnover can refer to two different metrics:
1. Table Turnover Rate – the number of times a table is occupied by different parties during a service period. A higher table turnover means a table seated multiple new groups (e.g. a table “turned” three times in an evening). Fast table turnover, coupled with steady average check sizes, leads to higher revenue – but it must be balanced with not making guests feel rushed.
2. Staff Turnover – the rate at which employees leave and are replaced. High employee turnover indicates many staff quitting or being fired, which can point to issues in workplace conditions or hiring. Managers track staff turnover because hiring and training new employees frequently is costly and can hurt service consistency. Reducing staff turnover (through better training, pay, and work environment) is a common management goal.

Glossary of Common Abbreviations and Codes

The restaurant industry loves acronyms, abbreviations, and shorthand. Here are some of the most common ones – from technical terms to slangy codes – that you might encounter:

BOH: Stands for Back of House, meaning the back areas of the restaurant that guests usually don’t see. BOH includes the kitchen, dish room, storage, and offices – essentially all the operational spaces. It also refers to kitchen staff (chefs, cooks, dishwashers) as opposed to FOH staff.
ETA: Estimated Time of Arrival. In restaurants this might refer to when a delivery is expected or how long until a guest or VIP arrives. Staff might ask, “What’s the ETA on table 12’s appetizers?” meaning when will they be ready. In a more general sense, a host might note a late reservation’s ETA if the guests have called to say they’re running behind.
FIFO: First In, First Out. A stock rotation system for perishable inventory – use the oldest stock first before the newer stock. For example, when restocking milk or produce, the latest deliveries go behind the older ones on the shelf so that the older items get used (or sold) first. FIFO ensures food is used before it expires and helps reduce waste.
FOH: Front of House, the complement to BOH. It refers to all areas where customers interact (dining room, bar, hostess stand) and the FOH staff (servers, hosts, bartenders, etc.). If something is an FOH issue, it means it’s happening in view of guests.
FSR: Full-Service Restaurant. An establishment where guests are seated at tables, servers take orders, and food is brought to the table (as opposed to a quick-serve or fast-food model). A casual dining or fine dining restaurant with table service is an FSR. This term is often used in industry reports to categorize restaurant types.
GM: General Manager. The abbreviation for the general manager of the restaurant – the person who has overall responsibility for daily operations. In conversation, managers might say “Talk to the GM about getting Friday off.” It’s also sometimes used for Guest Manager in context, but almost always means General Manager in restaurants.
HACCP: Pronounced “hass-up,” this stands for Hazard Analysis Critical Control Point. It’s a systematic food safety program used in restaurants and food production to identify and control potential hazards (biological, chemical, physical) in the flow of food. Having a HACCP plan is all about ensuring food is handled safely – from delivery, storage, prep, cooking, to serving. Chefs and managers use HACCP principles (like critical control temperatures and sanitation steps) to prevent foodborne illness.
P&L: Profit and Loss. Shorthand for the profit-and-loss statement, a financial report. Managers will refer to “the P&L” when talking about the restaurant’s financial performance – essentially income vs. expenses. “According to our P&L, food cost was 30% last month”. It’s a key tool for evaluating if the restaurant is making money and where costs might be too high.
POS: Point of Sale system. This is the computer/register system where orders are entered and payments are processed. Modern POS systems in restaurants handle everything from printing kitchen tickets, processing credit cards, to tracking sales reports. For example, servers enter orders into the POS terminal, which then relays them to the kitchen (and prints the bill later). Common POS brands include Toast, Micros, and Square.
QSR: Quick-Service Restaurant. Another term for fast-food or counter-service establishments. In a QSR, customers typically order at a counter or drive-thru and either take food to go or seat themselves, with minimal table service. McDonald’s and Subway are classic QSRs. Industry analysis often separates stats for QSR vs FSR, as they have different operating models. An emerging subset is Fast-Casual, which straddles the line between QSR and full-service in terms of service style.

Jargon and Slang

The hospitality industry has a colorful slang of its own – a secret language that seasoned staff use to communicate efficiently (and sometimes humorously) under pressure. Here are common informal terms and phrases you’ll hear among restaurant workers:

86 (Eighty-Six): A code used when an item is no longer available or needs to be taken off the menu. “We’ve 86’ed the tuna special” means the kitchen ran out of tuna, so servers must stop selling that dish. It can also apply to bar items (“86 the Merlot – we’re out”) or even, jokingly, to refusing service to a person. In short, 86 = “nix it”. (Fun fact: the origin of “86” is debated, but every restaurant pro knows this term.)
Behind!: A warning shout used when moving behind someone in a tight space, especially while carrying hot dishes or knives. Yelling “Behind!” in a kitchen or busy dining area alerts others not to step back suddenly. It helps prevent collisions and spills. Often staff get even more specific, e.g. “Hot behind!” (carrying something hot) or “Sharp behind!” (carrying a knife). This one-word alert is a crucial safety practice.
Campers: A slang term for guests who linger at their table long after finishing their meal, effectively “camping out.” For example, a table that has paid the bill but continues to occupy the table for an extra hour just chatting or using free Wi-Fi are campers. While hospitality is key, campers can frustrate staff because they tie up a table (reducing how many new parties can be seated, i.e. lowering turnover).
Corner!: Another shouted warning, used when approaching a blind corner in a restaurant or kitchen. Yelling “Corner!” as you come around a tight kitchen corner or swinging door prevents accidents. It signals others that you’re coming through that intersection, possibly with something in hand, so you don’t run into each other. This term is all about keeping high-traffic areas safe.
Hands!: A call used in the kitchen when food is ready to be run to the dining room and staff are needed to carry it. If a chef or expo yells “Hands!”, it means come grab these plates. It’s essentially requesting an available server or runner to help deliver the hot food that’s up. Conversely, if plates sit too long with no “hands” to run them, they become a dead plate (not good!).
Heard: A quick acknowledgment used after someone issues a request or instruction, meaning “I hear you and will do it.” If the chef shouts an order, the line cooks respond “Heard!” to confirm they got the message. It’s an important bit of communication to keep the team in sync. In a well-run kitchen, you’ll hear a chorus of “Yes, chef!” or “Heard!” after each directive.
In the Weeds: Describes being overwhelmed or hopelessly busy, struggling to keep up. If a server has too many tables or a cook has too many orders at once, they’re in the weeds. It’s basically the state of falling behind during a rush – everyone in the industry knows the frantic feeling. A related term, “weeded,” means the same thing: swamped. Good teams will help each other out when someone is in the weeds (see Weed Wacker, the person who helps bail you out).
Kill It: Slang for cooking something extremely well-done (essentially “overcook it” on purpose). If a customer wants their steak thoroughly cooked with no pink, a cook might say “They want it killed.” “Kill it” can also be a tongue-in-cheek plea when a customer sends back a steak saying it’s underdone – the chef might grimace and “kill” the poor steak on the grill until it’s charred. Compare to Cremate it, another morbid term for overcooking.
Nuke It: To microwave something. If the kitchen says they’re going to “nuke” a dish, they mean toss it in the microwave (often to reheat it quickly). It’s usually said with a bit of humor or scorn, since microwaving food in a restaurant kitchen is sometimes looked down upon (except for emergencies). “This soup’s gone cold – just nuke it for 30 seconds.”
On the Fly: Needed immediately, rush order. (Included here again because it’s so pervasive in restaurant slang.) When something is “on the fly,” it’s being requested out of sequence and ASAP. Maybe a server forgot to put in an order and now needs that dish on the fly or a replacement side dish is needed quickly for a guest. It signals the kitchen to expedite that item ahead of others if possible.
Stretch It: To make something go further than normal. This is said when an ingredient is running low, so the kitchen tries to stretch the remaining amount to cover what’s needed. For example, if there’s slightly not enough Alfredo sauce for all incoming pasta orders, the chef might add a bit of cream to stretch it, or use lighter portions on each plate so everyone gets some. It’s a way of improvising so you (hopefully) don’t 86 the item mid-service.

Each of these terms and phrases contributes to the unique vernacular of the restaurant world. Mastering this lingo – from technical acronyms to playful slang – is like learning the dialect of a fast-paced, team-oriented culture.

Whether you’re a student, newbie, or seasoned pro, knowing these terms will help you navigate the kitchen and dining room with confidence and camaraderie. Good luck out there, and 86 any doubts – you’ve got this!