![]() Open/Menu Count – The number of guests currently in the selection process.One Star – A customer who hunts for negative things to say in a review.On the Fly – The act of fixing an order mid-process to correct for customer needs.Off-Premise – The shorthand for any order that isn’t prepared for in-house consumption, which includes curbside service, takeout, and delivery.Mispack – An order that was assembled and delivered wrong A mistake in the packing.Mise en Place – A French term that translates to “everything is in place.”.Mid – A work shift that starts at lunch and works through dinner usually the first to be cut.Last call – This is your warning from the bartender that the bar is about to close.KDS – Acronym for kitchen display system – a system installed in kitchens to display orders on a screen for the chef, it can be integrated with the POS and restaurant reservation systems.In the Weeds – Overwhelmed busy see also: spinning.Heard – An acknowledgement that the FOH and BOH are in sync.Guest Initiated Arrival – A means of guests letting the restaurant know that they are there through contactless communication like SMS texting.FOH – Front of House – This refers to the bar and dining room – any part of the restaurant that the guests can see.Fly – Shorthand for “poultry” in your walk-in cooler.Fire it – Order given to start prepping food.FIFO – Full hands in, Full hands out First in, First out- Referring to prepped food items.They tend to prep the plates and make sure the meal is complete and the presentation looks good. Expo – Person in charge of organizing the food prior to it leaving the kitchen. ![]()
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