What Does All Day Mean In A Kitchen | 25+ Chef Terms Used in Kitchens
In a restaurant kitchen, the term “all day” is a keyword used to indicate the total number of orders for a specific dish that needs to be prepared at that moment. For example, if a chef says, “3 duck, 8 chicken, and 5 salmon all day,” it means the kitchen needs to prepare that many of each dish right now.
This term helps everyone in the kitchen understand what needs to be cooked without confusion. Understanding what does all day mean in a kitchen is important for anyone who works in or is interested in the culinary world. It shows how teamwork and clear communication are essential for providing good service.
The Importance of “All Day” in Kitchen Operations
Making Communication Easier
Using “all day” helps make communication easier in a busy kitchen. Orders come in quickly from different tables, and it can be hard to keep track of how many dishes are needed. By saying “all day,” chefs can give a clear summary of what needs to be cooked without going through each order one by one.
For instance, if two tables order burgers, one for three burgers and another for two, the chef would call out “five burgers all day.” This way, cooks know exactly how many burgers they need to prepare.
Making Work Easier
Efficiency is crucial in a restaurant kitchen, especially during busy times. The term “all day” allows kitchen staff to focus on the total number needed instead of dealing with multiple individual requests.
When chefs say “all day,” it helps everyone work together better. For example, if the grill station knows they need to cook five burgers all at once, they can plan their cooking time so everything is ready when needed.
Reducing Waste
Using “all day” also helps minimize food waste. When kitchen staff know how many dishes are needed at any time, they can avoid cooking too much food. This not only saves ingredients but also helps the restaurant save money.
By keeping track of total orders with “all day,” kitchens can manage their supplies better and make sure ingredients are used wisely. For example, if a chef realizes they need more fish than what’s available, they can quickly adjust their plans.
What Does All Day Mean In A Kitchen?
“All day” means the total number of dishes that need to be made. For example, if two tables order burgers, one with three burgers and one with two, the chef says, “Five burgers all day.” This keeps the kitchen on track with what’s needed.
Why “All Day” Matters:
- Efficiency: Adding up orders instead of calling each separately helps the kitchen work smoothly during busy periods.
- Less Waste: Knowing exact amounts prevents making too much food, so ingredients don’t go to waste.
Examples of “All Day” in Action
To show how “all day” works in real situations, consider these examples:
- Multiple Orders: During a busy dinner service, two tables order different dishes. Table one wants three pasta dishes while table two orders four. The chef would announce, “Seven pastas all day,” meaning seven servings need to be prepared.
- Changing Orders: If a new order comes in after previous ones have been called out, the chef might update the count by saying something like, “Now we need eight chicken all day,” reflecting the total required at that moment.
- Communication with Servers: When servers take orders from customers and tell the kitchen staff, they often use “all day.” For example, if a server has taken multiple orders for fries throughout their shift, they might say to the kitchen staff, “I have six fries all day,” making sure everyone knows how many need to be prepared.
28 Related Chef Terms Used in Kitchens
1. Hands
Definition: The term “hands” refers to extra staff available to help with food prep or serving. It’s called out when more help is needed in the kitchen.
Example: “Can we get two more hands on the line? We’re getting slammed with orders!”
2. Fire
Definition: “Fire” means starting an order right away after it’s entered into the system. It signals when to begin cooking.
Example: “I’m firing table five’s appetizers now; let’s get them out quickly!”
3. On Deck
Definition: “On deck” indicates an order is coming up soon, so cooks are prepared to plate and serve as soon as it’s ready.
Example: “Your order is on deck; please make sure everything is ready for plating!”
4. In the Weeds
Definition: “In the weeds” describes being overwhelmed and struggling to keep up with orders in a busy kitchen.
Example: “I’m really in the weeds right now! Can someone help me with these tickets?”
5. Mise en Place
Definition: This French term means “everything in its place.” It’s about prepping and organizing ingredients before cooking starts.
Example: “Make sure your mise en place is ready before we start service; it’ll save us time later.”
6. Pass
Definition: The pass is the spot where completed dishes are placed for servers to pick up. It connects the kitchen and dining room.
Example: “Your order is sitting on the pass; can you grab it before it gets cold?”
7. SOS (Sauce on Side)
Definition: SOS stands for “sauce on the side,” used when a customer wants their sauce served separately from their main dish.
Example: “Make sure that order is SOS; they don’t want any sauce on their chicken.”
8. 86
Definition: “86” means an item is out of stock or unavailable to serve. It helps inform servers of inventory issues quickly.
Example: “Spread the word, we’re 86ed on tonight’s special already; no more orders for that dish!”
9. Behind
Definition: “Behind” is used to alert others when someone is passing behind them, especially with hot or heavy items.
Example: “Behind! I’m coming through with a full tray of entrees!”
10. Chit
Definition: A chit is a printed ticket with customer orders, generated by the POS system. It guides the kitchen in preparing dishes.
Example: “The shift just started, and the rail is already filled with chits.”
11. Covers
Definition: “Covers” refer to the number of diners being served at a time. It helps track how busy a shift is and predict sales.
Example: “If we get as many covers as last Saturday, we’re in for a hectic night.”
12. Dead Plate
Definition: A “dead plate” is a dish that can’t be served, either due to customer return or a mistake in preparation.
Example: “I hope that’s a dead plate because I’ve seen two people grab fries off of it.”
13. Dying on the Pass
Definition: A dish “dying on the pass” has been sitting too long and may no longer be fresh or hot enough to serve.
Example: “Can someone get this order out now? It’s dying on the pass!”
14. Deuce
Definition: A “deuce” is a table set for two people.
Example: “So far, we only have a couple of deuces on the floor. It might be a slow night.”
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15. Expo
Definition: “Expo” is short for expeditor, the person organizing and checking dishes before they go to customers.
Example: “We need an expo tonight since we’re fully booked!”
16. Flash
Definition: To “flash” a dish means to quickly reheat it if it’s cooled down or needs a bit more cooking.
Example: “This plate looks cold! Can you flash it before we serve?”
17. Floor
Definition: “The floor” is the dining area where guests are seated. Kitchen staff should stay professional when entering this space.
Example: “Does everyone on the floor look happy? Let’s make sure our guests are satisfied.”
18. Heard / Heard That
Definition: When chefs call out tickets, staff acknowledge with “Heard!” to confirm they understand the order.
Example: “Two orders of broccoli? Heard that, chef!”
19. Kill It
Definition: “Kill it” means to cook something well done, usually for food safety or preference reasons.
Example: “Make sure you kill this steak; they want it well done.”
20. Low Boy
Definition: A “low boy” is an under-counter refrigerator that keeps ingredients within reach during cooking.
Example: “Can you hand me some cheese slices from the low boy?”
21. On the Fly
Definition: An “on the fly” order needs immediate attention and should be prioritized.
Example: “Table three needs that onion rings on the fly!”
22. On the Line
Definition: The “line” is the area where chefs do most of the cooking during service.
Example: “Who’s working on the line tonight?”
23. Rail / Board
Definition: The “rail” or “board” holds incoming tickets because of line cooks, so they can see orders as they come in.
Example: “Let’s clear this rail so we can focus on new orders!”
24. Run the Dish
Definition: To “run a dish” means taking it from the kitchen to a table for service.
Example: “Can you run this dish over to table eight?”
25. Running the Pass
Definition: The person “running the pass” calls out orders and ensures each one is complete and ready to go.
Example: “She always keeps her cool when she’s running the pass.”
26. Stretch It
Definition: “Stretching” ingredients means making them last by using smaller portions or finding ways to use leftovers.
Example: “Can you stretch that sauce? We need it for one more dish.”
27. Waxing a Table
Definition: “Waxing a table” means providing VIP service or extra attention for special guests.
Example: “There’s a critic at table three; make sure you’re waxing that table properly.”
28. Two-Top / Three-Top
Definition: These terms refer to tables sized for two or three guests, a two-top seat two, and a three-top seat three.
Example: “I have an open six-top available if anyone needs extra seating.”
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Conclusion
“all day” is an important part of kitchen language that helps keep everything running smoothly in a restaurant. It lets staff know how many dishes need to be prepared at any given time, making communication easier and work more efficient.
Understanding what does all day mean in a kitchen helps everyone work together better, especially during busy times. As the restaurant world changes, knowing this term and others like it will help anyone succeed in their culinary career. Mastering what does all day mean in a kitchen will definitely be useful for anyone working in this field.
