Introduction
Have you ever heard someone say they were going to “86” something? While this may sound like a strange phrase, it is actually a commonly used term in restaurant kitchens. But what exactly does 86 mean in a kitchen? This article will explore the meaning behind 86 in restaurant kitchens, including its origins, theories on how it became popular, and the lingo surrounding it.
An Exploration of the Meaning Behind 86 in Restaurant Kitchens
The exact origin of 86 is unknown, but it is thought to have originated in the early 20th century. One theory suggests that the term 86 was derived from the slang word for “nix” or “nothing”, which was “86ed”. Another theory suggests that the term comes from Prohibition-era bars who would tell patrons that certain drinks were “86” when they were no longer available.
Regardless of its origin, the term 86 has become widely used in restaurant kitchens. It is typically used to indicate that an item is no longer available or that a customer’s order cannot be fulfilled. In some cases, it can also be used to indicate that a customer has been overcharged or that an item should not be served.
A Guide to Understanding 86 in Restaurant Kitchens
In order to understand the meaning of 86 in a restaurant kitchen, it is important to understand the common uses of the term. Generally speaking, 86 is used to refer to an item that is no longer available, either because it has run out or because it is no longer being served. It can also be used to refer to an item that has been overcharged or that should not be served. In some cases, 86 can even be used to refer to a customer that is no longer welcome in the restaurant.
When it comes to what items are commonly “86’d”, it is typically items that are running low or that are no longer being served. Common items that are 86’d include dishes that are running low, beverages that are no longer available, or menu items that are no longer being served. In some cases, 86 can also be used to refer to an item that is not up to the restaurant’s standards, such as food that is not fresh or of poor quality.
What Does 86 Mean in a Kitchen? Uncovering the Lingo
In addition to understanding the meaning of 86, it is important to understand the lingo that is often used around the term. For instance, a chef may say that they are “86’ing” an item, which simply means that they are no longer serving it. They may also say that an item has been “86’ed”, which means that it is no longer available. In some cases, a chef may say that an item is “86’able”, which means that it can be substituted for another item.
In addition to these terms, there are other words and phrases that are often used in relation to 86. For instance, someone may say that an item is “86’d out”, which means that it is no longer available. They may also say that an item is “86’able, but not 86’d”, which means that it can be substituted for another item, but cannot be served as is.
The Secret Language of Restaurant Kitchens: Decoding 86
Once you understand the lingo surrounding 86, it is easier to understand the meaning behind the term. Generally speaking, 86 is used to indicate that an item is no longer available or that a customer’s order cannot be fulfilled. It can also be used to indicate that a customer has been overcharged or that an item should not be served. In some cases, it can even be used to indicate that a customer is no longer welcome in the restaurant.
The benefit of using 86 in restaurant kitchens is that it allows chefs and servers to communicate quickly and efficiently without having to explain the situation in detail. By using 86, they can quickly and easily indicate that an item is no longer available or that a customer’s order cannot be fulfilled. This saves time and prevents confusion, allowing the restaurant to run more smoothly.
How 86 Became a Commonly Used Term in Restaurant Kitchens
While the exact origin of 86 is unknown, it is thought to have originated in the early 20th century. Since then, it has spread across the United States and become a commonly used term in restaurant kitchens. It is likely that the spread of 86 was due to the fact that it is a quick and easy way to communicate without having to explain the situation in detail. Additionally, the use of 86 has been perpetuated by the fact that it has become an accepted part of the restaurant culture and lingo.
What has allowed 86 to remain popular is its ability to quickly and easily communicate information in a concise manner. Additionally, it is widely accepted and understood in restaurant kitchens, making it a useful tool for chefs and servers. Finally, 86 is a simple and effective way to communicate without having to explain the situation in detail, saving time and preventing confusion.
Conclusion
In conclusion, 86 is a commonly used term in restaurant kitchens. It is typically used to indicate that an item is no longer available or that a customer’s order cannot be fulfilled. Additionally, it can also be used to indicate that a customer has been overcharged or that an item should not be served. The benefit of using 86 is that it allows chefs and servers to communicate quickly and efficiently without having to explain the situation in detail. Ultimately, 86 is a useful tool for restaurant kitchens and has become an accepted part of the restaurant culture and lingo.
