to refuse to serve
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.
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 .”
86 doesn’t only mean that the kitchen is out of an ingredient, that why the item is not available. The term also means to “get rid of something.” So, if something has gone bad so that you can’t sell anymore and a kitchen staff is told to “86 it,” this would mean that to throw the food out.
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.
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
Heart of House
“86” is most commonly used to refer to throwing something away or refusing service. “86”,”86ed”, ” 86’d “, or eighty-sixed when used as a verb in American English, is a slang term for getting rid of something, ejecting someone, or refusing service.
As far as I am aware, Daniel Lindsäths’ answer not with standing, the use of the term started in early French royal kitchens because most plates were served with one of these: The amount of covers needed for the meal became synonymous with how many diners would be attending the function.
Eighty-six or 86 is American English slang used to indicate that an item is no longer available, traditionally from a food or drinks establishment; or referring to a person or people who are not welcome in the premises.
The “ line ” is the kitchen space where the cooking is done, often set up in a horizontal line . Being “on the line ” means you are a “ line cook”—an essential foot soldier in any functioning restaurant .
These titles may include host or hostess (or maître d’, in more upscale restaurants ), server (or waiter/waitress), busser (or busboy/busgirl, or back waiter), runner, and bartender. The responsibilities of all these positions can vary from one restaurant to another, depending on the structure of the business.
Fine-dining restaurants make up 1.4 percent of America’s full-service restaurant landscape and account for 0.73 percent of the total restaurant landscape.
Serve from the left If the place where you work gives its guests empty plates and later fills them at the table , those plates should be given to the customer from the left side.