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How to Talk Like a Real-Life Line Cook
Posted on 5/19/15 at 5:12 pm
Posted on 5/19/15 at 5:12 pm
quote:What that means. . . .
Oh man, we had over 90 covers, two 12-tops, a bunch of four-tops, tons of VIPs. By nine, we were really cruising, totally slammed, had already 86’d striper and tatin. I was running the pass when this huge pick-up was happening, we were doing that really soigne risotto with chanterelles—a la minute you know? The pick-up time is like 20 minutes. I got this really green cook on sauté, fired her a 4 by 4 by 3, half a dozen more on order, but when we go to plate she’s short two fricking orders, so had to order fire two more on the fly, she was totally in the shite! We were so weeded! Food’s dying on the pass. The rail is jammed up with dupes. The salamander stopped working. My porter no-showed. I really thought we might go down.
4
Posted on 5/19/15 at 5:27 pm to Stadium Rat
quote:
Oh man, we had over 90 covers, two 12-tops, a bunch of four-tops, tons of VIPs. By nine, we were really cruising, totally slammed, had already 86’d striper and tatin. I was running the pass when this huge pick-up was happening, we were doing that really soigne risotto with chanterelles—a la minute you know? The pick-up time is like 20 minutes. I got this really green cook on sauté, fired her a 4 by 4 by 3, half a dozen more on order, but when we go to plate she’s short two fricking orders, so had to order fire two more on the fly, she was totally in the shite! We were so weeded! Food’s dying on the pass. The rail is jammed up with dupes. The salamander stopped working. My porter no-showed. I really thought we might go down.
We had over 90 tables turned, with wo having 12 people and a bunch with four and lot's of people who want you to wait on them hand and foot and may tip a little better. By nine we were really getting backed up and annoyed at the situation. We ran out of "striper and tatin" (???).
Iwas expiditing when this huge order was going out, we were doing that really elegant risotto with chantrelles - at the last minute. You know? Normal order takes 20 minutes. We had a new saute cook when she was putting together the orders for the twelve top she was short two orders. We had to order to more really fast, she was really getting behind with her tickets. We were all really behind on our order tickets. Food is getting cold waiting to be picked up. Multiple of the same items are sitting in the pick up area waiting to go out. The broiler used for melting cheeses and quick broiling goes out. One of our table runners didn't show up, we thought the kitchen may of been unable to complete the orders.
-- am I close?
I think Striper is a fish. There is a lot of lingo. Like "throw it in the water" don't mean to boil it, it means to fry it.
Posted on 5/19/15 at 6:25 pm to Napoleon
close:
There were over 90 people total for tonight's service. Two tables of 12, multiple of 4, and a bunch of people who get preferential treatment for some reason or another. Service was smooth but busy, ran out of striper and tatin (as in tart tatin) I was selling plates and insuring quality control when a large amount of food needed to be taken to the customer. we were making the really elegant risotto with expensive seasonal mushrooms to order which is a challenge because you have to wait for that item to be ready before you can proceed with the entire order and risotto takes 20 minutes to prepare. There is a new sautee cook who doesn't have much cooking experience and she was putting together the orders for the twelve top she was short two orders. We had to order two more really fast, she was really getting behind with her tickets and caused congestion in the kitchen. Food was getting past the point we could serve it. There were orders backed up on the rail. The broiler stopped working. The dishwasher didn't show up for work. I really thought we would fail.
That's all I got.
I usually said drop it or dunk it.
There were over 90 people total for tonight's service. Two tables of 12, multiple of 4, and a bunch of people who get preferential treatment for some reason or another. Service was smooth but busy, ran out of striper and tatin (as in tart tatin) I was selling plates and insuring quality control when a large amount of food needed to be taken to the customer. we were making the really elegant risotto with expensive seasonal mushrooms to order which is a challenge because you have to wait for that item to be ready before you can proceed with the entire order and risotto takes 20 minutes to prepare. There is a new sautee cook who doesn't have much cooking experience and she was putting together the orders for the twelve top she was short two orders. We had to order two more really fast, she was really getting behind with her tickets and caused congestion in the kitchen. Food was getting past the point we could serve it. There were orders backed up on the rail. The broiler stopped working. The dishwasher didn't show up for work. I really thought we would fail.
That's all I got.
quote:
Like "throw it in the water" don't mean to boil it, it means to fry it.
I usually said drop it or dunk it.
Posted on 5/19/15 at 7:16 pm to BigDropper
quote:
over 90 people total for tonight's service
no, I'm pretty sure 90 covers means 90 table covers changed or 90 tables turned.
Porter is dishwasher, you're right.
It's been a very long time since I was a line cook.
Posted on 5/19/15 at 8:19 pm to Napoleon
Every place I've ever worked used the term covers refer to total number of guests. I.e. "We have 200 covers tonight" or "there are 200 covers on the books" meaning the restaurant is expecting 200 people for the night or there are 200 reservations already written in the reservation book. Restaurants like to know how many covers they did (people they served) for future forecasting and sales projections. I can't think of any statistical reason for keeping track of the number of tables turned or table covers used. Perhaps you could share that with me.
Posted on 5/19/15 at 8:30 pm to Napoleon
Covers is butts in seats. Meaning total meals served to individual patrons. 90 covers is 90 paying customers placing orders.
This post was edited on 5/19/15 at 8:33 pm
Posted on 5/19/15 at 8:34 pm to BlackenedOut
quote:I was hoping you'd post in this thread.
Covers is butts in seats. Meaning total meals served to individual patrons. 90 covers is 90 paying customers placing orders.
Posted on 5/19/15 at 8:54 pm to Stadium Rat
Not authentic as usually that conversation is over beers and shitty whiskey, with lots of cursing and inappropriate for most workplaces sexual comments
Posted on 5/19/15 at 8:55 pm to Stadium Rat
quote:
fired her a 4 by 4 by 3, half a dozen more on order,
What does that mean?
Posted on 5/19/15 at 9:00 pm to Twenty 49
On order basically equivalent to On Deck. The expediter "orders" a tables dishes and then the cooks get their ingredients or mise in place for that order. When expediter says "fire 2 squab" that is the command to cook to start cooking the squab.
This post was edited on 5/19/15 at 9:03 pm
Posted on 5/19/15 at 10:30 pm to BlackenedOut
damn so they only had 90 entrees in a night and where bitching. 
Posted on 5/19/15 at 11:28 pm to Napoleon
quote:
only 90 entrees and they were bitching
must be a shithole restaurantPosted on 5/20/15 at 6:22 pm to Twenty 49
quote:
fired her a 4 by 4 by 3
How about that part?
Posted on 5/20/15 at 7:11 pm to Stadium Rat
No one really talks like that sure those are phrases regularly used on line but all together like that is retarded
Posted on 5/20/15 at 8:09 pm to Twenty 49
I suspect it means that cook had full orders for 2 tables of 4 and a table of 3 that all came in at same time
Posted on 5/20/15 at 8:30 pm to Stadium Rat
every restaurant has different lingo. i caught all that but theres not a book on what the translation is.
Posted on 5/20/15 at 8:35 pm to Caplewood
quote:
No one really talks like that sure those are phrases regularly used on line but all together like that is retarded
It means he just finished reading Bourdain's Kitchen Confidential and is trying to imitate him as he has just about that same dialog in the book to explain the lingo.
It means he's a pretender.
Posted on 5/20/15 at 8:54 pm to Martini
I don't think it was meant to be taken literally . . . i.e., that it would be said at the same time. It was meant as a sampler of various terms and phrases. Jeez, people on the interwebz love to shite on anyone available.
Posted on 5/21/15 at 5:07 am to Stadium Rat
Funny, but grossly exaggerated. 90 covers? If they can't handle a Tuesday I would hate to see the shite show on a Friday.
Posted on 5/21/15 at 8:32 am to AppyTiger
good point. Cant wait to spy on these cooks next conversation which will go like this:
"Know anyone hiring. I'll work garde manger. Place I am at now wont last 3 more weeks."
"Know anyone hiring. I'll work garde manger. Place I am at now wont last 3 more weeks."
This post was edited on 5/21/15 at 8:33 am
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