In the kitchen where I work, "kill it" means that it's safe to shut everything down and do out final clean of the night. Only allowed to be called out by a manager after verifying that all guests have been served and do not want anything else. AKA "last call"
We also call for hands when needing a follow because it’s just that little bit shorter. “SERVERS I NEED HANDS” or just “HANDS”. Also, most places the pass is also called the window or is just part of it.
I just finished watching the show 'The Bear' and was looking for some real footage of working in the kitchen to see if it was similar but couldnt find anything and this video popped up lol.. Still really enjoyed the video and being able to learn all the lingo and relating it to the show.
@@DailyCruzer Just curious if you watched the show and is that how some kitchens are ran? (Of course I know shows are overdramatized) If not definitely check it out!
Just finished the first two episode. Really into it. Each kitchen has a different dynamic. I’ve worked in mom and pop kitchens and at high end restrooms as well.
Thanks,some i knew but some i didn't. I have worked in a restaurant because but not the back and im getting a new job in an Italian restaurant very soon so thanks again 🙏💕
My favorite word “reggae”. When somebody is asking what topping or ingredients in a dish. If you reply reggae, it means how the it is on the menu, regular.
I am very nervous and excited to be interviewing for a cook position at a steakhouse. Thank you for the video. It solidified my knowledge and taught me something new.
Lmao i think thats just lingo in general, but i like to use it in our kitchen to remind people not to go crazy on the sauce or be careful not to burn it 😂
This was very comprehensive, not over done. Very to the point and very well explained. Short and sweet. Perfectly done! 👏🏼👏🏼👏🏼
Appreciate it.
Thank you The Bear I never thought I´d be into learning kitchen slang in a wednesday afternoon
Lol
We use the phrase "Walking" interchangeable for "in my hand"
"Where's those Tostados for table 5??"
"walking right now, Chef!"
I’ve used it the same way
In the kitchen where I work, "kill it" means that it's safe to shut everything down and do out final clean of the night. Only allowed to be called out by a manager after verifying that all guests have been served and do not want anything else. AKA "last call"
We also call for hands when needing a follow because it’s just that little bit shorter. “SERVERS I NEED HANDS” or just “HANDS”.
Also, most places the pass is also called the window or is just part of it.
Love yelling “in the window to the wall”
Compliments to the chef! Very well plated.
I just finished watching the show 'The Bear' and was looking for some real footage of working in the kitchen to see if it was similar but couldnt find anything and this video popped up lol.. Still really enjoyed the video and being able to learn all the lingo and relating it to the show.
Thanks for watching. Working on a part 2, keep an eye out.
@@DailyCruzer Just curious if you watched the show and is that how some kitchens are ran? (Of course I know shows are overdramatized) If not definitely check it out!
I have never heard of it, but will give it a go.
Just finished the first two episode. Really into it. Each kitchen has a different dynamic. I’ve worked in mom and pop kitchens and at high end restrooms as well.
Man, you just help me so much. Thank you.
Glad it helped
"Swinging hot" or "Swinging". Very important call out for smaller lines.
Awesome video :) thanks for the insight!
Glad you enjoyed it!
Thanks,some i knew but some i didn't. I have worked in a restaurant because but not the back and im getting a new job in an Italian restaurant very soon so thanks again 🙏💕
simple and effective thanks man
My favorite word “reggae”. When somebody is asking what topping or ingredients in a dish. If you reply reggae, it means how the it is on the menu, regular.
Never heard of that term. Makes sense tho.
Thank you for the video. Can you also explain what does “on back” or “on deck” means
That was very comprehensive! I sent it to my cooks
Thank you
This was great! Recently started working as a fry cook.
Same bro, I'm at chilis hbu
@@JimbotheGymbro Nice, I've never been to a Chilis before... it's a somewhat fancy seafood restaurant
Great video. 100% on point
Thank you
Nailed it bro
🙏
Is expo the same as qa? Cuz at chilis we have both, expo mostly helps cook I think
Yes
Is there a term for needing dirty dishes to be moved from the kitchen to the dish washer?
Yes. "Clean this shit"
We would just ask them for dish pick up or when we need more plates we would call for the plate/bowl type.
I am very nervous and excited to be interviewing for a cook position at a steakhouse. Thank you for the video. It solidified my knowledge and taught me something new.
So when the cook said "hot. Behind" they werent hitting on me? MY ENTIRE LIFE IS A LIE!!!
lol 😂
What about heard? 😭😭
i think heard is just acknowledging that you’ve heard what they said
part2 pls!!
My man
🙌
My dude, what happen?
I've heard lost in the sauce means you need help
I’ve heard that as well. Never been used around me tho.
Lmao i think thats just lingo in general, but i like to use it in our kitchen to remind people not to go crazy on the sauce or be careful not to burn it 😂
It's mise en place not yours en place ❤
GBD!