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The command to start cooking a dish, signaling that it's time to begin prep for an order.

French for 'everything in its place', it refers to the setup and preparation of ingredients before service starts.

A reservation that doesn't arrive without notice.

To get one party to leave and reset the table for the next party as quickly as possible.

To inform the kitchen that an order is ready to be taken out to the customer.

Following closely behind another staff member when moving through the restaurant to avoid collisions.

An unpaid internship where a person works briefly in a restaurant to learn new techniques and cuisines.

Short for 'beverage napkin', the small napkin placed under a drink to prevent condensation rings on the surface.

To make an item again from scratch, usually because of an error in preparation or a guest's dissatisfaction.

Adding more beverage to a guest’s glass without them having to ask for it, usually with coffee or water.

A response to let someone know you've heard their request and are complying with it.

A staff member responsible for transporting food from the kitchen to the guests' tables.

Short for 'duplicate'; a copy of the original order that's usually kept in the kitchen for reference.

A meal that the staff eats together before service begins.

Short for 'complimentary', it refers to providing a free item or service to a guest, often as a good gesture or to make up for a mistake.

A customer who arrives at the restaurant without a reservation.

Refers to the kitchen, prep, and storage areas not seen by guests in a restaurant.

Working two shifts in one day, often back-to-back with a short break in between.

Refers to the number of guests that a restaurant serves in a meal service.

Encouraging a customer to buy more expensive items or to add additional selections to increase the sale total.

The cost of ingredients and supplies required to make menu items, usually expressed as a percentage of the sales price.

Undercooked; the food hasn’t been cooked to the correct or desired doneness.

The time it takes from when an order is placed to when it is delivered to the table.

An urgent request to make a dish as quickly as possible, often due to an error or last-minute change.

When a staff member is overwhelmed with work and falling behind.

A French term for a fixed-price menu offering a limited number of options at a set price.

In bartending, an alcoholic drink that's been shaken or stirred with ice and then strained and served without ice.

A term meaning to remove an item from the menu because it's no longer available.

An order that has been written down or placed in the queue to be cooked but hasn't been started yet.

A very important guest, often recognized for higher status, frequent visits, or potential for publicity.

Customers who stay at a table long after they have finished eating.

A request for assistance in carrying plates or delivering food to a table.

The counter where dishes are plated, garnished, and picked up by servers for delivery to guests.

The area of a restaurant where guests are served, including the dining room and bar.

The number of people a table can seat; a 'four-top' is a table for four.

Tasks that are not directly related to food preparation or service, such as setting tables or replenishing supplies.

When a server receives no tip on a table that they served.

The total number of a particular dish that needs to be made at any given time.

A table set for two people.

The various tasks that servers are assigned outside of directly serving guests, such as restocking condiments or folding napkins.

The process of a table being vacated and then prepared for new guests.