dego
n.— «The degustation consists of lots of small dishes, sometimes building to a final savoury dish you’d call entree-sized, after which come a series of sweet things that might culminate in petit fours, or little chockies and bickies to you and me. King of the dego, as it’s known in restaurant circles, is shaggy chef Shannon (Bennett) whose restaurant (Vue de Monde) will only sell you a dego if you wander in at night.» —“Little by little” by John Lethlean The Age (Melbourne, Australia) Apr. 27, 2006. (source: Double-Tongued Dictionary)
Further reading
Brian from Lafayette, Indiana, wonders why chicken is abbreviated CHX in the restaurant industry. Using X as a substitute or shortener has a long history. Medieval scribes sometimes drew a line through the final stroke of an abbreviated word. This...
The Texas Folklore Society’s book The Best of Texas Folk and Folklore, 1916-1954 (Bookshop|Amazon) offers some wonderful browsing, including this saying to describe an environment that’s too loud: You can’t hear your ears in this place...