In the restaurant industry, 68 may be used as a code meaning "put back on the menu", being the opposite of 86 which means "remove from the menu". 68 may also be used as slang for oral sex, based on a play on words involving the number 69.
A rating over 90 (“Good”) meant that inspectors had usually seen only low-risk violations; 86–90 (“Adequate”) meant several violations; 71–85 (“Needs Improvement”) meant several high-risk violations; and less than 71 (“Poor”) was the worst category.
Top – The number in a dining party, as in “8 top at table 20.” See also: the number of seats at a table/how many guests a table could seat.
The term eighty-six was initially used in restaurants and bars according to most late twentieth-century American slang dictionaries. It is often used in food and drink services to indicate that an item is no longer available or that a customer should be ejected.
* Top – The number in a dining party. For example, an eight top is a dining party of eight. A three top is a party of three.
A “12 Top” refers to a table with 12 diners. A “4 top” has four diners. A “duece” just two.
The head chef remains at the top of the hierarchy in restaurant kitchens without an executive chef. Like an executive chef, this person controls all aspects of the kitchen. They are responsible for creating menus, controlling kitchen costs, and managing the kitchen staff.
RULE 1: The Magic Triangle
The idea behind this principle is that these elements should be close enough together that they are within easy reach when cooking, but they should also be far enough apart that there is space to move if two people are preparing food at once.
If the total time is: • Less than 2 hours, the food can be used or put back in the refrigerator for later use, Between 2 and 4 hours, the food can still be used, but can't be put back in the refrigerator, and • 4 hours or longer, the food must be thrown out.
In the kitchen, “all day” means how many total orders of a certain dish are needed from the kitchen at that moment.
'Hands! ' This term lets wait staff know when a dish is ready to be taken to the diner's table.
2-top, 4-top, etc…
This is the number of guests you seat at a table. The host will typically use this term when informing the server their table has been sat with new guests.
Table 61 is a term used in the restaurant industry to refer to a specific table or area in the restaurant. It is often used to refer to the area where the waitstaff and kitchen staff congregate.
So our Schnitzel (C, G, A) from the menu listing above might include eggs, dairy, and gluten, while the side salad (L, M, O) might include celery, mustard, and sulphites.
Tables in restaurants are given numbers so that the food runners know which table the food should go. 61 would most likely be the 2nd table in the 6th row of tables.
Did we wash our hands long enough? To stay safe while cooking dinner, refer to the four C's of food safety: clean, contain, cook and chill.
Following four simple steps at home—Clean, Separate, Cook, and Chill—can help protect you and your loved ones from food poisoning.
The 3 R's Of Food Waste: Reduce, Reuse, Recycle - Ample Table for Everyone.
What Is A 10×10 Kitchen? A 10×10 kitchen, used as the industry standard, is an “L” shaped kitchen that is 10 linear feet long by 10 linear feet wide. The price varies based on the design request but gives you an idea how many cabinets you will need and what the approximate cost is for a basic kitchen.
The golden ratio can help you strike the right note. Using the 60/40 formula, measure up floor space then take measurements of the floor space covered by furniture. If the furniture fills more than 60% of the area of the floor, the room is over-furnished.
But is it really safe to eat a piece of food that you dropped on the floor, if you pick it up within three seconds of it dropping? Unfortunately, this 'rule' is a myth! Even if the contact time is shorter than three seconds, the surface of the food item would have been contaminated, for example, by microbes.
Executive Chef, also known by the term Chef de Cuisine, is the professional pinnacle to which many chefs aspire.