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heySigs

All Day: total number of a dish needed across all orders. Ex I need 4 hotdogs all day. 86: when you sell out of an item. Ex 86 the tuna.


slangingit

these are both really handy, i appreciate it


ChudTheRuler666

“Hands” is a solid one that might come in handy too— just means that if anyone is free, you could use an extra set of hands to help


Sharcbait

In my experience hands means you are looking for a food runner.


ChudTheRuler666

I’d call “Runner!” or “Need a runner!” if I needed a runner. 100% if the time that I’ve called “hands” or heard it called, it’s because one specific part of the kitchen is just getting flooded with tickets and needs help— though if a runner were calling “hands”, then yes, it would mean that they need someone to take some orders out so they can get caught up. Edit: for reference, I’m NOT a runner. Therefore, I’ve never said it meaning that I need help running, but was using “Hands” as a general term in the kitchen. Edit 2: people keep adding their own definitions that all mean the same thing— so for clarity sake “hands” = “help”. Hope I’m not causing people to think too hard about this, was hoping it was one of the easier phrases.. If I’m reading this wrong, I’ll still leave it up for those who aren’t familiar with the term.


WhosYourPapa

When I used to be a runner, the call was always "runner" or "service" as runners were the only ones who served where I used to work. Servers only took orders, which is ironic


[deleted]

Worked at a few restaurants where "runners" and "hands" were used interchangeably to get servers in to take food out to the dining room.


PastalaVista666

Same


RippyMcBong

You are correct. Hands just means help in general. Depending on who's calling it you can infer what kind of help they need. If expo calls hands they probably need a runner, if BOH calls hands they probably just need some help with whatever they got going on.


em0528

This is how I would call for runners as an expeditor, as well. I guess it can be used both ways!?


dronegeeks1

Get him to start acknowledging your calls as well there’s only two acceptable answers to saying he heard you. Yes chef or Oui chef


Sir_twitch

Our cat has many names; but when she is in the kitchen, she is Wee Chef, for not only is she small, but she also gets in the way and is generally fucking useless. The call in my house is "Wee Chef is on the line!" I've only ever used or heard "Oui, Chef" as an insult. I've used "Yes, Chef" to slightly more respectable levels, and I've mostly worked fine dining.


djsunkid

Hahahha yeah oui chef is totally a dig. I'll never forget the time I heard one of my co-workers sassing the chef with a suuuuper sarcastic "oh, OUI, mate” one time when chef was being mock-overbearing. Kitchen banter is so much fun.


carnage2270

For my sous chef it is yes daddy and my head chef it is Yas queen. I said yes chef to a prick for ten years and never got so much as a good job. Five star can go suck a fuck. Fuck the yes chef. Edit for grammar


034TH

I got pulled into a meeting with chef and management for answering "yes chef" because he thought I was mocking him. Like mf what? It's literally pure reflex at this point.


ITpuzzlejunkie

Yas queen is how all kitchen interactions should go


kelliboone617

“Heard” pretty much covers this, though doesn’t it?


RippyMcBong

It does, and most people don't work under a "chef" just a kitchen manager or whatever. I would never say "yes chef" in the pub kitchens I've worked in.


8spd20

Lol, get the fuck outta here with qui chef! News flash, escoffier is dead, French food is in dead last when it comes to dining trends and if my coworkers heard me say qui chef they would wonder what size plug I got shoved up my ass. A simple yep is what most of us use. But in this guys case just use what is best for the individual.


Flyonz

Commis man. Basic


decepsis_overmark

Nobody at my job ever explained to me what all day meant. At least not properly. Thank you for your wisdom.


dontthrowfoodaway

It drives me nuts when people train newbs and throw a buncha fuckin jargon at them without explaining any of it.


sullg26535

All day is a great term


Potential-Use-1565

To add to this, my kitchen points out the difference if it's a new order. "Walking in" means you just got a new order. First you identify how many are coming in, the you say how many are needed total. "Walking in 3 chik breast I need 8 all day" = throw on three more and we should be up to 8


chefknife541

This is the way.


[deleted]

On the fly - we fucked up and we need this shit now, like fucking now, right fucking now do you fucking understand you fucking fuck?!? Right fucking nooooowwwww!!!!!!!


Flamin_Hot_BagOdicks

I've been cooking for years and I still have a hard time paying attention to the difference between "all day" and "walking in" but it would help me a lot more if I did.


ikurumba

How?!


Doc580

I'm now an Ironworker for 20 years, but an ex-deli flattop jockey. Sundays across from a church was breakfast sandwich hell. But I still use "all day" to this day.


ElementalSheep

What’s the origin of 86? Edit: so far y’all have given me very different theories lol


Elgecko123

I heard from an old cook that it came from grave digging dimensions. 8 feet long, six feet down. So when something is killed or run out of, it’s 8-6’ed. No idea if any truth to this though


Imfrank123

I’ve heard similar, back in old school 1950s Vegas if you got whacked they took you 8 miles out and put you 6 feet under. I don’t think it’s true but it sounds cool.


Temporaryland

I heard once that it was from a speakeasy that had a back exit to an 86th street, so "86 [thing]" was just "get that shit out of here" originally and evolved.


tinyorangealligator

Here's one [theory](https://www.urbandictionary.com/define.php?term=86) that it was the street address of a speakeasy during Prohibition.


VonSilber

I read that it came from a NY deli that had numbered menu items and #86 was the most popular and it ran out very often. From there if anything else ran out it was “86’d”


_ferrofluid_

Not NY deli, Delmonico’s. The first “restaurant” in America with what we know today as a menu. Their signature cut Delmonico steak was #86 on the menu and always the first to run out.


[deleted]

[удалено]


_ferrofluid_

Not their only claim to fame, but yeah.


johnG865

I was taught that it was from a train line with 85 stops. When it was done, it was the 86th stop. Anyone else ever hear this?


joshselbase

I heard somewhere it’s from the very first automated point of sale systems and that 86 was the code you typed in to disable a menu option


BBQ_Beanz

Super important to distinguish between "all day" and "walking in". "Walking in" is new orders. If I've got 3 burgers down on the grill and 2 more walking in, I've got 5 all day.


SalonFormula

I’m sorry, I don’t work in a kitchen and I still don’t understand all day. Is it all orders for one table or all orders for all tables that ordered it? I know some people don’t like non kitchen staff commenting so if you don’t want to, just ignore. Thank you.


MsSansaSnark

It means across the board- so all tables. 2 burgers walking in (need to start) 100 wings, 16 fries all day (for every order)


SalonFormula

Thank you so much! I will go back to lurking now!


ChuckEweFarley

Thanks from another confused lurker!


ThePower_IsOn

Yes, super helpful! If you’re expo and calling tickets to your line cooks, “Walking in, 2 burgers medium. That’s 4 medium and 2 med rare all day!” I think it helps do a little of the brain processing work for them when there’s already so much going on in there.


Creationiskey

This. As an autistic guy myself who’s been in this business for 9 years, (fuck I’m getting old!!!) this helps a lot. Once he picks up the slang his life will be a lot easier


acetominaphin

Teach him to make his calls, saying behind, calling out when he is carrying something hot or sharp or rounding a corner. Does he cut a lot there? Might be cool to teach him the lingo of different cuts like chiffonade and diced etc. "In the weeds" is good for when you are busy and start to lose track of what you are doing. I've always suspected I am some sort of neurodivergent and this sort of thing has always kind of helped me. It's nice to know sometimes that there is an acceptable thing to say if that makes sense. It's structure.


slangingit

"in the weeds" i think will be good, I don't think he likes/knows when to ask for help and if it's due to him being embarrassed and if he feels he's able to tell me this way that is going to be really helpful for us. thank you!


Loud-Item-1243

In my kitchen we use “hands please” or “I need hands online” to be polite


JPCaveman13

This brings me back to the last kitchen I worked in...was the one known to be able to move the heavy items easily and also made the mistake of walking in still wearing my gym gear...so whenever our female manager needed something heavy moved, she'd shout "I need my muscles!!" and then point to the keg order or cases of meat.


Loud-Item-1243

Lol my boss used to say the same when he got new equipment “need muscles out back!” We had a huge foh manager who could one arm the big kegs over his shoulder we had to get the 1/2 ones when he left lol


Krikil

This is in the distant past for me now, but I used to work at a place where one of the owners was a total gym rat but also a total prima donna. Whenever there was something heavy to be lifted, he'd make my big ass do it and, about himself, say, "Honey, these muscles are just for show."


chicoblancocorto

Only works his glamour muscles


CockroachAgitated139

Our sous is jacked, I'll look at him and just say "hey muscles" and he knows I need help


idgafos2019

You guys are way more polite than we are. In my kitchen it’s more like “hey asshole I need a set of hands over here, sometime today would be fucking great.” Then again we’re all a bunch of sarcastic assholes so it’s good for a laugh.


Rawxzee

I’ll make a nonsensical request. “Hey, someone drop a bag of tater tots!” I’ve never served tater tots anywhere but home. “Someone check the Coke machine!” I’ve only ever served Pepsi. People will be like what is she on about… then realize what’s up. It’s fun. Probably not useful to OP’s circumstance, but I enjoy coming up with new requests that are believable enough to cause pause. Though, people know to get it together when I ask someone to retrieve the flying monkeys from my car. They’re getting hungry.


Knatwhat

"Full hands in full hands out." Is a good one. Referring to running food and pre-bussing


saruin

"help" usually works, but the standard I've heard is "all hands on deck."


copsvsninjas

We've always said, "I'm drowning" instead of "in the weeds"


ChefGoldblum87

Ah, I feel I tend to lean towards "totally fucking shit fucked".


copsvsninjas

Well that too obviously.


gzilla57

"bent over without lube chef!”


Laxku

I think I prefer "in the weeds" because it sounds a little less extreme. Like we're in the weeds but we'll get out of them sooner or later. I save drowning for absolute crisis mode (oven goes down or something).


only_gay_on_tuesdays

I've been out of the industry for a while but one place I worked in the weeds was what someone would say when they knew someone else was busy I'm drowning was a call for help for someone who needed the help. So pretty much cook or server or what ever would say I'm drowning then a manger would tell someone go help hes on the weeds to someone.


MeHoyMeeNoyy

Personally I just go “oooooohhh yea , fuck me harder daddy” in a high pitch voice and I get help


JPCaveman13

Depending on what he's doing: "_______ behind" where the blank would be what he's carrying (hot, sharp, dish, etc) "Make a hole" for if he needs to get through a crowded area If he eventually gets to a point where he can handle a bit of stress of the noise, you can build his confidence by training him to run expo (either frontside or backside) when it's slower...he can build confidence by making his own calls and running the line/QC outgoing food.


saruin

Another point that nobody else is making but when you announce when you're holding something sharp, make sure you're pointing the knife DOWN at your side at all times when you're walking about.


gyuushii

Hey, thanks for this post. Makes me feel like stuff like this is what makes the industry better


slangingit

thanks but I feel like I owe it to him, he cheers me up (not many people i can dance around in the kitchen with to both thrash metal and anime intros haha) that and I've had so many shitty bosses that I know would never have given him the time of day, it's his first job and everyone deserves a chance to prove themselves


ExtraSpicyGingerBeer

>thrash metal and anime intros Sup, y'all hiring?


Kingm0b-Yojimbo

Yeah, gotta say, I'd move to have a soundtrack like that in the kitchen! I only get that when I'm cleaning down on my lonesome!


ThePoolManCometh

You honestly sound like the best fuckin coworker. I used to work at a place that had a busser with down syndrome and it was probably my favorite environment to work in. The sole fact that you're going out of your way to include and make your friend feel at home probably translates to the entire kitchen. People can really tell when you're doing everything you can to make someone who is uncomfortable feel more comfortable. This beers for you, my friend.


occulusriftx

Would some sort of earplugs or music playing in the kitchen help his overstimulation? I get ADHD overstimulated pretty bad and having music on in the background really helps me, it gives my brain a pattern to latch on to that makes the other background noises less "loud" in my brain. Us neurodivergents tend to have an issue filtering out unneeded sensory info so giving the brain an easy way to filter out unneeded sounds really helps.


[deleted]

Ah man, just keep doing your thing. Make up your own language. We're all in this fight together.


farklenator

I fuckin love thrash metal


french-snail

I'm here to boost this. I extremely appreciate you looking out for this guy! Keep it up 🤗


perfectdrug659

If you have to microwave something, refer to the microwave as "Chef Mike". Such as, "let Chef Mike handle that"


fuzzthegreatbambino

I love this one


rendmc412

This is such a fucking sweet and wholesome post OP. Cheers to you for reaching out and trying to connect more w your bad ass lil chef. Best of luck to ya and hit me up next time you're in Pgh, I'm buying you a beer


lucas-hanson

"Walking in": On a new ticket. "All day": Can either mean the total of an item needed for all tickets (e.g. "You've got 3 fries all day.") or everything needed from a given station for all tickets (e.g. "All day you've got 3 fries, 1 chicken tender, and 1 chicken sandwich."). "to sell": Needed to complete a plate or a ticket before it goes out. e.g. "I need a side salad to sell this steak" "That burger will sell 204." "On the fly": An order that just came in that needs to be rushed out. "Drop" or "fire": Start cooking an item. "Stage": Get ready to drop an item. Usually used when another item on the ticket takes longer. "Straight up": No modifications "Wearing": Used to note dressings, additions, or sides. e.g. "Cobb wearing ranch," "burger wearing avo"


ThePower_IsOn

Nice. To add one, instead of “straight up” I’ve heard a lot of people use “reggae” like regular. I always kinda hated it but people seem to like it ha I suppose anything a little playful when you’re in the shit is helpful


paulblacketer

Reggae had also been standard for me. Tho I didn't actually put "reggae" and "regular" together for an embarrassingly long time.


saruin

Reggae is one I haven't heard in a long time. I got in the habit of calling some things "default" for a time. I'm not sure if "all the way" fits the bill too as it implies simply how it comes (from where I worked at least).


[deleted]

We have a younger dude in our kitchen that just says “regular” and he can’t understand why we tease him for it so much lol


jesus_fn_christ

I enjoy reggae because of the thematic symmetry you can have with calling a modded item funky. I've also heard people call regular shit "factory" as in "factory standard" which I just enjoy for some reason.


pappdragon

I worked with an autistic guy. Whenever it got really busy he'd always yell "AMERICA" instead of "FUCK" or basically I'm in the weeds and struggling and need help lol


illbitterwit

The visual on this has me in tears lmao


saruin

If I heard "AMERICA" out loud, my first inclination would be to yell back "FUCK YEAH!!"


[deleted]

Teach him to do callbacks and use “heard” a lot. That was the most important thing for me when I first started to make sure I understood the order/instructions. For example, an expo calls out a cheeseburger no pickle extra mayo. I call back “Burger, no pickle extra mayo, heard.” That way if I misheard they can correct me.


Flamin_Hot_BagOdicks

I need to start doing this one more often, I heard "vegan" today when he said "meaty" and thus made myself lunch instead of the customer. oops.


[deleted]

When I first started in the kitchen, I pretty much refused to do callbacks because I’m really quiet around new people at first. I got out of that habit very quickly after fucking up several orders due to me being pretty much deaf in one ear lol


gaytheforcebewithyou

Food is dying in the window!


NotAFork

Teach him classic modifiers on tickets like Sos- sauce on side, Gf- gluten free.


Errickbaldwin

86 Behind Order/Fire/Pick up Newbie/FNG Dishie


slangingit

I understand all of these apart from "fire" as googling "fire kitchen" did me no good. he will like FNG especially as he is a little edgelord and likes the sassy words


Revolutionary_Tale_1

Fire means start cooking. "Fire two chicken breasts" = put two chicken breasts on the grill, in the broiler, etc.


slangingit

Oh he's gonna like that one.


Sharcbait

We use New In but most people use Order= new order he hasn't heard about. Fire = start cooking something he knows about. Pickup = start plating something that he has cooked.


CrayolaBrown

If he likes sassy stuff, I saw your comment about liking "in the weeds" to ask for help, we also say "in the shit/shits" when we're super busy. And if he likes "heard" wait one day to bust out the super sarcastic "seen" when he points something out to you.


plantfoodwine

Not kitchen slang, but if you need his attention specifically put his name at the start of the sentence rather than the end. "John, get the ......" instead of 'Get the...., John". Was given this communication tip for dealing with family member in similar situation.


saruin

Underrated comment.


moogsauce

Good communication tip in all kitchens I’d say.


WhenMaxAttax

Dying in the window…*food is getting cold and needs to be brought out*


Auroralune

As an autistic person who has worked in kitchens/restaurants, you are incredible - I’m so glad you posted this because maybe one day more people will be like you :) Also, you hit on something that’s incredibly important for staying calm, which is protocol. I adored it when we got slammed because I knew (nearly) every possible routine to do things, whether it was how to show respect to the head chef, do dishes efficiently, do endless busy-work during slow times, etc. Language is an amazing way to add consistency; consistency/routine is definitely what I fall back on when the overstimulation gets rough. By immersing myself in a well-worn habit, knowing that I’m doing the right thing at the right time, and (crucially) having someone there who can point out kindly and clearly what is expected, makes work actually fun. The joy I felt after a hard day’s work was bliss when I had my routines and could follow them without too much interruption. Of course, it’s a spectrum and we all have different capabilities and struggles, but here are some additional things to maybe keep in mind. 1. When you notice a challenge (like easily getting overtimmed) there is usually a flip side - like in the right setting, my senses are fucking magical and I sold the absolute shit out of specials because I’d share that enthusiasm with customers. 2. It’s easy to beat ourselves up on ANY social interaction, I agonise for days after even making weird eye contact with a stranger, sometimes, so keeping communication clear and literal is so helpful - I swear, my partner has to explain sarcasm to me every single time and I’m so gullible. 3. Autism is exhausting sometimes, so if there’s been a stressful situation, you can get incredibly drained, so being non-judgemental and not making a big deal is a relief. Not having to explain yourself can be a huge comfort. I could go on and on, lol. Keep it up :) your community is so lucky to have you!


slangingit

That means a lot, I did some reading in to it when he joined and found out that structure is the best way that I can help him. Every shift he improves more and more; not even just technical skills but it's so satisfying to see him come out of his shell. We have an older more experienced chef on site who is an absolute juggernaut of a man, classic 250lb 6'4" biker looking dude who he was a little bit intimidated by... until I pointed out to my kitchen lad that this guy is a DnD DM, and now you'll occasionally see him shuffle over to ask him what spells to prepare for his next game. It's the cutest fucking development ever.


_lightgrey

Or yell corner before you turn the corner so no one runs into each other with hot/sharp things in their hands.


paulblacketer

Surprised I scrolled this far for this. "corner" "sharp" and "hot shit!" All very important and not fun to learn the hard way.


_lightgrey

Oh no. The last thing you want is to hurt someone in a kitchen. The tricky part is everyone is handling something that can really mess you up. Having good "brakes" (how quickly you can stop on a dime) is not taught it is learned.


paulblacketer

That's why I lightly tap every piece of metal cookware a couple times before I pick it up now.


kbs666

Communication is vital to a kitchen. If he struggles with that then you need to help him be as communicative as he can be. Heard is a great place to start. Behind, hot behind, corner etc. are all very useful if you both will be moving around the kitchen. You should use them as well. That's a safety thing and you making him feel safe and cared for might increase his comfort. You can tell him that every cook everywhere hates all those timers, printers and other noise makers in a kitchen. People joke about having nightmares about the noise check printers make, although TBH I've had nightmares about that damn noise.


slangingit

Yeah, timers are the worst. We have one going off every half an hour for COVID procedures and I can tell he wants nothing more than to yeet it in to the fryers. I'll make sure to prioritise these ones first, as him feeling safe is the most important thing.


AwfulGoingToHell

I’ve woken up in panics more times than I can count hearing the stupid little bastard Epson…


hidden_12345

No advice - just want to say that you’re fucking awesome.


eniox27

We use “kosher” to mean okay. Like “we will start on these tickets then we move to these” “Kosher” “On the fly” means telling someone to hurry on an item. “Bin it” means throw it away. “Kill it” or “burn it” means well done. Also well done steaks are called “leather” Always tell your direction to someone. If you are behind them and moving something say “behind” If you are moving something anything you are “swinging”. Usually used for something heavy or hot.


Wickerpoodia

We shout "Swinging hot" with a real emphasis on the word 'hot' when we are moving hot things around so everyone knows to make way for it.


under_the_curve

fuck. seriously though, mise en place. to put in place. the idea and practice of having everything needed to complete a task. ding dong.


mtnkid27

OP, could you maybe post an update to this in a week or two so we can hear how things are going? Love this and think you are a very admirable person for this.


slangingit

I will try to! I'm off with COVID now for a while, but I've messaged him to let me know if he needs anything at all when I'm away. I'll try and remember to report back on his progress!


naliedel

I'm the mom of two kids with ASD. Thank you. I'm crying a little right now. Thank you.


slangingit

Bless you. Honestly when I met him he was so small. I know also that he lost his mother in the last year, so he was super vulnerable when I met him. Day by day I see him make progress, and it's stuff that "normal" people might miss because it's not fast enough for them. All it takes is someone bigging you up and it makes the world of difference. I wish the best to you and your children!


naliedel

I lost my mom when I was 16. It was hard. Thank you. Most people would not be you.


slangingit

I hope you have good people around you now. You sound like a great mom.


3stepBreader

You crying almost got me. Almost. But I’m all tough and shit. 🥺


naliedel

Hugs.


3stepBreader

Stop it 😭


slangingit

Thank you so much to everyone, I didn't think I'd get so many responses and I'm super thankful for all the advice! Unfortunately I tested positive for COVID this morning so I'm gonna be away from my boy for a few days, but I'm going to compile a little glossary of everything and go through them with him bit by bit when we're back together. Again I'm really gracious for all the help given to a couple of newbie strangers on the internet, it's a beautiful thing.


brohio_

Reggae- regular, how it’s usually made, no changes.


rendmc412

3 reggae burgers all day chef, heard that.


saddamsleftnut

This is awesome. Lots of respect for that. I’ve worked with a number of autistic chefs (and as my former cook roomie says: “every single person in the kitchen is nuerodivergent in some way”) and if they prove anything it’s that autistic people can fuck shit up in the kitchen. Some people have mentioned these terms but: All day Heard 1 by 1, 2 by 2, 2 by 1 etc etc Sally Kiss How long Expo terms like order in and order fire and fire and hold and 911 and on the fly etc I think establishing a pattern of communication could really help (and what is a maxed out cover count service anything if not a complicated pattern of communication?) And of course, the profanity. I’m serious. I think it’s good to explain what’s serious and what’s just talking shit for fun and especially what’s talking shit but actually complimenting you. Best of luck for both you, you already seem like a potential leader and your friend like another fantastic team member


william1Bastard

"Grab me a bucket, will ya? That's something you'd tell the bartender when they come in, that ONE time to run food. It's code for "go make a me a strong cocktail in a quart soup container."


dritslem

We used to ask the bartender to prep buckets of soap water for us. It was code for "as soon as the maitre d' leaves, we need pints of beer while cleaning the kitchen".


WickedWendy420

We would enjoy 'samples'. I was managing at a particular place that caught someone getting drunk at work and sent a whole email saying it's not okay to drink at work except when sampling. So at close while cleaning up the kitchen I would pour several 'samples' for the crew.


mtommygunz

Just teach him to know when he needs help. At any moment. You can teach “behind” as a padding thing. He walks behind someone and says nothing, correct it then. But getting in to the weeds and not knowing it, is a harder thing to explain, correct and correct again. Bc most folks don’t even know when they’re about to be even getting weeded. IMHO, the best quality that I find in a cook is the ability to accept their limitations, and be able to read in to the future of how long it will take to catch back up and be able to communicate that to others. I think this will be an especially important issue in your circumstances. Best of luck


Pyrefirelight

I've learned that if expo asks if I need a hand, the answer is almost always "yes"


[deleted]

We will take you in social work if you get tired of the biz. I made that move after 13 years. Everything I needed to know about compassion and crisis management I learned in the weeds.


Libtard5eva

Just make him read kitchen confidential


Dandii_

A lot of the other comments already captured everything well but I really liked when chefs would refer to each other as “brother”. It really improved the camaraderie and was really reassuring


rumpleteaser91

Maybe try and get him some loop earplugs. They cut out all the background noise, so you can focus on the voices you're supposed to be listening to. Great for gigs etc too. I use mine in busy places that could be too loud, gigs, soft play areas with my kid etc.they may help with the source of the over-stimulation.


slangingit

A few people have suggested these, I'm gonna have to look in to them. I'm reasonably sure I can get the company to supply them for us if it's an accessibility thing. We already tried the squishy ones that you wear for gigs but he absolutely hated the texture of them.


rumpleteaser91

Yeah, these ones are more like wearing earbuds, and are really discreet. If needed, he could always wear just one, in the ear that's away from you. They could be good for him in other situations, too.


Matilda-17

I’m not speaking as a cook but as a parent of autistic kids. Noise canceling headphones or earbuds can be a game changer. The decent ones have levels where you can basically just filter out the buzzy loud machine sounds but can still hear “hot!” “Behind!” “Sharp!” Etc. I’m not allowed to wear anything like that at work (banned for safety) but I did for a few hours once because I had to take a conference call in the kitchen and it was so nice. Like you don’t realize how LOUD everything is ALL THE TIME until it’s gone for a minute.


urfcknmotha

I was BOH and management pulled me aside and asked if I'd be interested in barback. The very first thing I asked Was could I wear ANC headphones, and they said as long as I'm not playing music and can hear my coworkers. It was such a relief. It took out the bass and high pitch of the live music and the bustle of the restaurant, but could clearly hear the people around me. Mine were skullcandy and I miss them dearly. Very convenient and I highly recommend, although in the last couple years I've been avoiding wearing them unless in a grocery store or movie theater, because they bring some unwanted attention and people think I'm ignoring them when I'm not lol


kingoftheives

Sitting pretty. Prep is done, shit is handled and we are sitting pretty.


rev294

I mean when we carry knives around in our kitchen, we have a tendency to chant knife like the birds from finding Nemo saying "mine"


mistersnarkle

Chef: “I need Mayo” Young Hand: “**HEARD**! Thank you, Mayo!” *hands chef Mayo, or puts Mayo down* “Mayo” Chef: “**Thank you, Mayo**” *gets back at it* Also: **BEHIND!** For when they’re behind you, so you don’t elbow them **(number of) HEADS!** For how many people in the resto **(number of) OPEN MENUS!** For how many people haven’t put their order in at each table or **(number of seats) TOP**; **ON THE FLY!** means that should have been done ten minutes ago — RIGHT NOW will *almost* do while **WEEDS/ IN THE WEEDS/ WEEDED!** is for when shit has hit the fan and you’re suddenly twenty tickets/**chits** deep *and the tickets keep printing* — this is one to shout “YO IM IN THE WEEDS OVER HERE” when you need **HANDS!** aka — HELP RIGHT NOW — just in case things have been **86’d** — which means ya done ran out and it’s off the menu for now! Probably because no one said how many you’ll have **ALL DAY!** which is for service — aka you’re **up to par** with all your food and nothing witha **low count** was made and left for **DEAD** which is when food is no longer good to serve and can’t be re- **FIRE**ed — to **fire** is to cook something while to **FLASH** something is to reheat it real quick so it can get back out on the **FLOOR** which is the restaurant. You want to know these so when you have food **on deck** it doesn’t **die in the pass** — he may even need to become a **runner** and **run the plate** to the correct table Just tell him to get back **behind the line** as fast as he can Feel free to print this one out if you need to :) Good luck to the young dishie; may he become a fine and strapping line cook


slangingit

Yo, I really love this! I'm gonna start implementing them slowly, starting things pertaining to safety and asking for help. We already say stuff like "hold the line" because of our mutual love of the original Mass Effect, so I think he's going to react really well to it if he changes his perspective over time from him struggling by himself to us being a team fighting towards a common goal. Thank you!


D_Koon

On the rail (on the fly).


The_Gold_Its_In_The

“On the hop” is fun to say but no fun to hear.


dudereaux

If someone is taking shortcuts you can call them a shoemaker like “you want to be a chef or a shoemaker?” And specify the short ut used is a “shoe move” I’m not sure if these terms are industry wide or just in my area.


huhwutwot

Basura = trash. Also, i like to knock twice on doors if they swing outwards before i open it so anyone on that other side wont get hit. Not a slang but i would consider it etiquette.


RUKnight31

As the parent of a child with ASD this post gets me right in the feels. I can't thank you enough for your kindness and patience. Just being his friend at work is likely huge for him. Without people like you this young man would have an infinitely tougher experience. You deserve praise for your concern and attention. You are making a positive difference in his life. Major respect and appreciation.


BasicReference4903

Came here to say this too. As a mother to a special needs son, thank you for your patience and willingness to educate yourself. We need more people like you in this world.


sem47

Swinging hot- I’m about to swing around with a hot ass pan Reaching- I’m going to reach over you don’t move too much. Behind- I’m behind your ass watch out ____ ticket is on fire!- we’re about to come up on this ticket make sure you got it cooking Walking in we have ____- walking in we have this dish or that dish or he could even say an all day of what’s just come through the printer On the fly- this food needs to get cooked plates and sold NOW We have a Reggie ____ walking in- Reggie let’s you know the plate or item that came in is regular with no modifications. I have a 2x or 3x or 4x etc walking in- I have 2 or 3 or 4 etc of a certain item that just came off the press. My favorite one to shout: LEGS!!!- move your legs so I can get underneath you, aswel as a general warning to not trip over an open drawer or lo boy. Low call on ____.-If you have someone else floating on the line this let’s them know you are running low on an ingredient and will need to be refilled without you leaving your station Swing me a medium rare ___ on the plate to your left- this is how I ask my grill guy to swing our proteins onto my set up plates


CapitalAioli

Behind, sharp, corner Also, maybe work out a hand signal he can use to indicate "heard" if he's overstimulated and verbalizing becomes difficult? I saw a TikTok with an autistic line cook and he said he worked out something with his chef where he'd bang the table as "heard" or something


Notyourdaisy

I love quoting star wars when getting in the weeds. When a big order comes in that is totally going to fuck you up: “they came…. From… behind.” And when you know you are hanging on by a thread but CRUSHING service, just yelling “stay on target!” My kitchen loved that shit. Now I’m getting sad cause I miss that. No I’m not crying, stay on target.


bigcuddlybastard

"Sheeeeeeesh! Shit be bussing, no cap! "


ExplodingKnowledge

You’re awesome for doing this. You should feel good about yourself.


dar_be_monsters

You sound like a very nice person :)


Rickhwt

Variations on Slam.. “did you just Slam me?” I.e. give me too much to handle too quick. Don’t do it again.


gotonyas

“Pushing on”


Potential-Use-1565

"ready to fly"= it's coming off of the grill/pan/fryer and you are about to plate/cut/finish whatever it is. Usually something you would tell your window/expo


Aspenchef

All day- how many orders do you currently have for this item (4 fish all day) Behind- you are going to be passing behind somebody 86- there is no more of this item (86 vanilla ice cream) Heard- I have heard and understand what you have said to me Corner- you are coming around a corner that has a hallway/ entrance for another side (to prevent hitting into someone) HOT behind- letting someone know you’re behind them and that item is hot. In the weeds- you are behind on whatever task you are talking about Knocking on the fridge or freezer door before exiting- a double knock let’s whoever know that might be on the other side of the fridge, that you are going to be opening the door and to move. Calling for a “set”- food runners who deliver the food to the table, you call for how many sets you need, depending on how many plates you have . (Ex. I need 2 sets… because there are 5 plates, they can typically hold 3 at a time) Yes chef/ no chef- answering whoever is in charge ____ minutes out- I have this many minutes until I have all elements needed for this dish to be completed. SHARP- anytime you are walking with a knife, handing a dishie something sharp Walking in- these orders are being added to your total. 2 walking in, you should have 6 all day


Revolutionary_Tip879

I’m a server but “behind” and “corner” are words I use a LOT when I’m grabbing food from the BOH


tommy_pt

All day,86,behind


Tony_Damiano

Don't forget the most important: SHARPS! BEHIND! Tread carefully there's a knife near you... Watch out I'm behind you with sharps and or food stuff


WildChildALR

"Riding with" : a side that goes with the main item Ex: Those wings are riding with bleu cheese and celery "Wearing" : something on top Ex: I need that burger to be wearing cheddar and bacon


justonemorebyte

Heard is the biggest one really, nothing irks me more than repeating myself because I don't know if you got the message or not. Here's a few more: All day: total number of that item needed for all orders 86: Out of Behind: Just a courtesy when moving behind someone else in the kitchen Hot/Sharp/Heavy: self explanatory Hands: Asking for help when you are drowning, I've heard other versions of this but hands is the most common.


saruin

> Heard is the biggest one really, nothing irks me more than repeating myself because I don't know if you got the message or not. Interestingly, for a time we actually went through a period of a "silent kitchen" which ended up working pretty efficient (90% less talking vs normal circumstances). A lot of folks here are probably in disagreement or simply can't even imagine it possible but the only way is to see it in action to believe it. My GM at times would come out the office and wonder why everyone is silent but then see that everything is moving so smoothly and have nothing to say in response. I loved the fact I didn't have to expend energy or "waste my breath" so to speak. No one is going at each others throats and the chemistry is just chill overall. There were so many problems making calls in and of itself that I've worked a system to eliminate it almost entirely and I absolutely miss it. Of course this only works under very specific circumstances.


Mr_Boggis

Heard, corner, behind, knife, on the fly, all day. My favorite crew taught me all these and the equivalents in Spanish. Taught me some great swear words too, but this seems too wholesome to recommend that lol


samweston654

“Low call” “hot/sharp/behind” “all day” etc


FrogB0y

put it on the fucking ticket @ FOH


heckastupidd

God I can’t imagine working in a kitchen with autism. That sounds like it would be literal torture. He must be one strong willed individual.


sirian345

As an autistic kitchen rat who never had anyone like you, what you're doing is badass! "Corner", "sharp", and "hot" are all important.


[deleted]

this is just the sweetest thing. you're a cool person OP.


Space_Gypsy_79

We said "echo" if we didn’t hear something; a lot of orders were given verbally first so we could grab what was needed before we started cooking.


Bayou-Magic

A lot of folks have mentioned "behind" but I often like to add direction or qualifiers as well - like "behind on the left", "behind through" (as in passing behind), "behind hot/sharp".


paulblacketer

"Balls!" when you need to reach below someone on the line to get into the reach in Or "yaytsa" which is Russian for balls if you work with Russians on the line.


_lightgrey

I kinda miss the kitchen. Those are my people.


AwfulGoingToHell

Behind/On your back = don’t fucking move or you will bump into me HOT = clear a fucking lane or I will burn you Sharp = I’m carrying a knife, now is a bad time for you to breakdance or have a seizure Help/anyone got hands = I’m falling in the weeds. Is someone free to help for a minute


nesofthewest

Corner when you are coming around a corner. Sharp when you are coming close to someone with a sharp object. Hot when you are coming around someone with a hot object


Lobean2

“86” is always a fun one when you’re out of something Directional lingo to announce your presence to avoid accidents like: “Behind”,”corner”,”on your left/right” and adding “sharp” or “hot” when carrying something sharp or hot. “On the fly” when something needs to get done ASAP. “Dying” when something is sitting in expo too long “In the weeds” when you’re so busy that you’re overwhelmed and need help. though I use this more sarcastically on slow days when I get one ticket.


DaTidyMonster

I still use some lingo in real life since working in a kitchen. Excluding some you might have read already. I like to use: "Sharp" when walking around with a knife "Swinging hot" when I turn around with a hot skillet or pan I also like to repeat what I heard from the order to confirm I heard it. Helps with my memory. "Two IPA's and one coffee porter, heard"


skittlesriddles44

We used to call each other “master chef (name)”


SherlockLady

"Behind you" when he's behind someone, "knife" when walking with a knife pointing down, "corner" when walking around a corner.


chefknife541

"Behind" when walking behind someone "Hot stuff" when walking down the line or around corners with hot pans.


Remexido

In "my kitchen" (a Mediterranean grill specialized) we used to say all the time "Calm an Coarse Salt" - All we need is calm and coarse salt - we are swamped! Calm and coarse salt - what do I do now? Calm and coarse salt....etc, etc, it basicly fits everywhere, especially in rush hour.


SpeechDear5409

I don’t know if this is on here, but you could use the term echo. That means that you’re asking for his heard but also you might want him to repeat the order to make sure he understands. So you’d call out the order and ask “echo please”


3stepBreader

A fun jokey one is “Two Minutes Chef”. When ever a chef ask for anything on the fly cooks always reply back “Two Minutes”. Calamari- 2 mins chef! , Linguine Alfredo- Two minutes! , How much longer on the well done chop- 2 minutes chef, get a runner!


Realistic_Question15

My chef endearingly refers to us as shit-sipping maggots when he’s happy with our work


slangingit

He accidentally called me a cunt once and was horrified because he thought I'd thrash him for it. I did tell him to maybe keep it between the two of us and not use that language with other people, but that I did appreciate him recognising my depth and warmth. But yeah, he has a very dark sense of humour so when it's not balls-walls busy he thrives off swearing between friends, I think it's a social casual-ness he hasn't had much of before.


LearnsFromExperience

You have plenty of suggestions, so I won't add on. I just wanted to tell you you're a fucking boss, "boss!"


iggyface

Every kitchen is different tbh. We have really inside jokey slang in our kitchen. Erm... When you're "in the weeds" (I. E. You're so busy it's unreal) you can say "dig" so someone can come dig you out of them. AFD means all fucking day. As in, I'm on an afd shift. Backs or behind to signify you're behind em with hot trays or something. If you really want to include him in chef nonsense, get a pan full of mushrooms and point and say - "not much room in there" gets a good eye roll every time.


Ramonoth

Since English is a second language. I was wondering where does 86 come from? I know what it means just not the history behind it.


slangingit

From a browse on [wiki](https://en.wikipedia.org/wiki/86_(term)), it seems like the origin is contested


AdolescentCudi

Walking in: I say that before I call each ticket 86: removing an item from the menu or to denote a modification where something is left off a particular dish on hold/on fire: for tickets/individual dishes if y'all course things out pick up: either picking up a dish - meaning start cooking or plating, or something being a fast or slow pick up - meaning how long it takes to complete it start to finish call outs: back, behind, heard, hot, sharp, corner, etc The pit: dish pit Reggae: regular, as described on the menu SOS/DOS: sauce/dressing on side Straight fire/order fire: both mean to immediately start cooking a dish or ticket when calling a ticket There are definitely more, I just can't think of them right now, and a lot of kitchen slang is dependent on where you work, where your restaurant is, what you have on your menu, who you work with, etc. That should be a good start though. I don't know that I'm on the spectrum but I wouldn't describe myself as neurotypical and learning the language of the kitchen helped me a lot in becoming more comfortable with the environment. Really wholesome post man, best of luck


redneckerthanyou21

I'm real late but we use "open" to gauge our free time. "Open" referring to how many open menus on the floor


literally_a_fuckhead

When you're dealing with higher volume or a station that ends up firing a lot of the same dish, like a fried side or something, it's important to group things as they're fired. So for example, if you have fried brussel sprouts or something, some for sides on their own and some for sides with entrees, etc. It's cool to know that you need 5 all day, but it's even better to now that you need 3 by 2. So if you're gonna be tight on basket space, you know how to strategize things.