* Can’t cook his/her way out of a paper bag – Someone who can’t cook well, usually applied to describe someone that’s a terrible cook/chef but thinks that he or she is the greatest. * Campers – Customers that hang out at a table all night long and even turning off all the lights doesn’t get rid of them at closing time. Also referred to as a Lexan (from a competing company). The term Cambro derives from the company that makes these containers. * Cambro – A large plastic pan used for storage of perishables and non-perishables. * Bubble Dancer – A disrespectful name for one of the most valuable and unrecognized of kitchen staff – the dishwasher. Each position has a station and a set of well defined responsibilities.
* Brigade System – The kitchen organization system instituted by Auguste Escoffier. * Bev Nap – The little square paper napkin which a beverage rests on. * Back of the house – The back end of the restaurant, the kitchen and storage areas, where the chefs, cooks, prep people and dishwashers primarily work. If table 12 orders two orders of salmon and table 19 orders four orders of salmon, that’s “six salmon, all day.” B Do any of these sound familiar? Sound off on terms we may have missed by commenting below!Ĭlick these links to jump to a letter to look up a term:Ī B C D E F G H I J K L M N O P Q R S T U V WĪnd don’t forget to add your own terms to the comment section below! We at Tundra Restaurant Supply wanted to put together one of the most complete guides to restaurant lingo, terms and slang.
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