Vocab. Flashcards
86
Temporarily “sold” out of an item
68
Item previously 86’d once again available
2, 4, 6 Top
A table or booth that seats or can seat up to two, four, or six people
All Day
Consolidate on drinks or food items, i.e. “three cornbreads all day”
Apple
Slang for towel holders. We avoid “snow coning!”
ask trainer
Back of House
(BOH) All parts of the restaurant behind the kitchen doors
Bank
Money a server carries to make change for a guest’s bill. Minimum $20 broken down as follows: 1 five, 12 ones, 3 dollars in change. Do not use the bar to make change for your $20 bank.
Behind You
Verbal warning not to turn around or stop as someone is behind you
Check-Out
A shift leader checks a server’s side work to make sure it has been completed correctly
Cash-Out
Turning your money, credit card vouchers, cash-out and checksum into thew head-wait at the end of your shift
Chicken
Slang for check presenters
Closed
The point during a shift when a server will no longer receive tables, however, they will continue to serve their existing tables
Cut
The point during a shift when a manager closes some servers and expands other sections for remaining staff.
Expediter
Person who calls the orders to the kitchen. He/She is also the final checkpoint for food quality before it reaches the guest. The expediter bridges all communication from the wait staff to the kitchen
Expo
The place where food comes out of the kitchen
Front of House
(FOH) The part of the restaurant from the kitchen doors to the lobby. Any area the guest might normally see.
Graze
(Garbage mouthing or Grazing) -To eat food off of plates or eating any food items while working a shift. This is prohibited. The exception is the expediter.
Hands
When a server is able to run food or the expediter needs someone to run food, the verbal term is “got hands”, “need hands”, “one hand”
Hobart
The area or machine where dishes are washed
Lazy Susan
The wooden plates located throughout the dining room used for replacing single pieces of silverware when a whole role is not needed
No call/No show
Employee that does not show up or call. Reservation that does not show up and does not call. (Only where reservations apply)
On the Fly
Needing something immediately – rush it
P.S.T.M.
(Pre-Shift Team Meeting) A gathering before each shift. This gives managers a chance to inspect uniforms and give info.
Server Assistant
Any person who takes food from expo out to appropriate table
Roll
2 forks, 1 knife, rolled together in a black linen. Rolls are placed on every table in the dining room stacked like logs (#) The roll-ups or “sticks” and 1 1/2” apart
Run Food
Taking food to a table
Side Work
Duties assigned to a server to do throughout a shift
Singled out
Needing only one
Spec
To do a job or to make a food item exactly to specification
Section
A server’s assigned tables
Teamwork
Redrock Canyon Grill’s service philosophy. Everyone (managers, servers, bartenders, hostesses and kitchen staff) helps eachother
Wait
Refers to a full restaurant. Guests are waiting to be seated
Wait Station
The area where servers obtain glasses, iced tea, coffee, etc.
Weaving
This is when a server circulates through the entire restaurant looking to see what is needed by our guests. (Part of seven steps)
Weeds
Unacceptable. Not being able to perform up to Redrock Canyon Grill standards. Can occur from being unorganized or simply being extremelly busy
