Others say it originated at Delmonico’s Restaurant in NYC. Number 86 on their menu was a steak, the most popular item on the menu and one that often sold out. The term morphed into shorthand for being out of any item. Apparently, when a story/item was sent in error or should be discarded, the number 86 was used .
— Brennan Gilmore (@brennanmgilmore) June 23, 2018. In the lingo of restaurants and bars, eighty-six is an old bit of coded slang that can mean that an item on the menu isn’t available—or, as is evidently the case here, that a customer should be removed from the premises.
Although this is nowhere near as common, the term 68 is sometimes used when a menu item is once again available. No need to explain this one, it’s just 86 in reverse an probably has no other origin than the obvious reversal of the numbers to mean the opposite.
All Day – Refers to the total number of a particular menu item. “4 steaks are ordered at table 20 and 3 are ordered at table 11. That means that 7 steaks were ordered all day .”
All of which brings us to “to do a number on,” which first appeared in the African-American community in the late 1960s meaning “to act with destructive impact on” (“There were about four or five cats doing a number on (beating hell out of) a Puerto Rican,” New York Times, 1972) or “to criticize severely.” This slang
The phrase comes up twice in a popular German novel by Fritz Reuter, published in 1862, and both times it involved jokes. In one case, the person losing his nerve, or getting cold feet , is a shoemaker. So English-speakers may have translated the German idiom word for word.
By the way
DUPE . Short for “duplicate.” When tickets are printed in the kitchen, they are usually printed on two- or three-ply color-coded paper which signify courses. This allows the person running the pass to keep track of and discard layers as courses leave the kitchen, as in, “Gimme that dupe , I gotta cross off the apps.”
From Wikipedia, the free encyclopedia. Cover is a unit of measurement in the hospitality industry. It can refer to a meal, or a customer for whom the meal is served. It is used for the purpose of business forecasting.
A stagiaire, or stage (pronounced “staahj”) for short, is an unpaid kitchen intern. These ambitious cooks work at restaurants anywhere from one night to several months without receiving any compensation. Nevertheless, under long-standing federal law , it is illegal for American restaurants to host stages .
Behind . To avoid collisions with other staff members scurrying around a busy kitchen, it’s considered polite to clearly say , ” Behind ,” as you pass behind another person. This is even more important if you are carrying a full tray of food, a hot pan, or a rack of glassware.
During a busy service, the chef or expeditor (the person reading off the orders) might call out something like, “Two halibuts all day ,” meaning that there are two orders of that dish currently on the queue.