GBD- Golden brown and delicious

Pre fab- crap that chefs buy in that they should be making/prepping themselves.

Henry Ford- a chef that uses so much pre fab that his kitchen is nothing but an assembly line.

Petting Zoo- a restaurant full of very unattractive guests.

Check the score- making a quiet recon foray into the bar area to see the hot women the server told you about.

“Puppymill” A very unattractive/stupid/evolutionarily malformed coworker who astonishes all with their excessive and continuous production of ill bred babies.

“veal” – watery eyed extern ready for the big time. usually recognizable by their fair skin, soft hands, starched and pressed uniform complete with thermometer and dangly watch, as well as a massive knife kit

“the wiz” – newbie who thinks he knows what the f@#$ he’s doing and has a lot of great ideas about the menu, purchasing, recipes and is too stupid to realize that all we’re going to do is. . .

“put a saddle on him” – to single one out with particularly harsh treatment so that they will resign from their position.

“bakeshop oven” – microwave which is, of course, only used for melting chocolate and never to put the finishing touches on that special steak that was sent back for not being well done enough. yum

“you want me to call jesus?” (or any variation of) – a particular favorite of mine used in the following context.
    server – “chef, the board says that we only have 2 orders of Goulash     special left. i have 4 customers who want them. can we do that?”
    me – “sure, let me call jesus and we’ll have that for you in a hurry”
    server looks at me quizically, disbelief nearly suspended as though he or     she is nearly convinced that the heavens are going to split so that they     can have 2 more orders of beef goulash and dumplings

Tickets / dockets – the  slips the waiters bring to the kitchen with the food orders on

86 – leave out or none left. eg. one fillet blue cheese, 86 the cheese. or i would tell the waiters to 86 the special when we’ve sold out on it

68 – something thats been 86’ed and has just become available again

Kitchen Jesus – the dude or dudette you go to when you need stuff made in a hurry

Slutty – anything made using shortcuts

Giving to Chef Mike, giving it some radar loving, throwing it in the jukebox – microwaving something

meez – short for mise en plase, or prep work. getting everything ready for…

service – the time we serve customers

Bain marie – what gets used to keep food hot , normally by holding the inserts over steaming water, or the inserts themselves

Your mother doesnt work here – clean up after yourself

New order ( followed by a list of items) – start cooking the following….

Pickup (followed by a list of items – put the finishing touches on the following n     reheat, we gonna plate these now

Pass – the area the passman runs, ther e hub of the kitchen where everytrhing is     plated up.

Passman – the dude or dudette who is calling the orders and picking up the orders when they ready, a good passman keeps the flow smooth, a bad one can bring the kitchen to a standstill

Garnish – Anything added to the plate to make it look pretty

Sections – the different areas in the kitchen,  normally stove (sauces, stirfries, n seafood) grill (steaks and deepfried stuff) Veg and Fish (they prep the raw seafood and plate veg and starches during service) Salads( duh) and Sweets (also pretty obvious)

Tournant – the kitchen staff member who can slot in where ever they are needed, and work any section

Sous (pronounced sue) – The Chef’s right hand, they run the kitchen when the chef is not in it. Also do the chefs bidding in things the chef cannot be seen to have a hand in

More to follow when i can think of them. I hope u enjoyed reading these