After our conversation about restaurant codes used to ensure efficient service, a chef in Charlotte, North Carolina, shares more examples from his experience in an upscale establishment. This is part of a complete episode.
bar-chef n.— «Naran and Jacob are what people call these days “Bar-Chefs.” I just call them bartenders. Whatever they’re called, the show takes these two Australians across the globe to see the sights and mix alcoholic...
trouble tree n.— «Just as we were getting to our mains—fried catfish with cornbread and a sort-of creole slaw—a “trouble tree” came over to our table. That’s it above: two sidecars and two Adelaide swizzles. Now, I was already...
pickout n.— «The potatoes are graded by size. The largest are called “chefs,” good for baking, frying, whatever else you want to do with them. Blemished potatoes are called “pickouts” and shipped off to be made...
cover n.— «Many restaurants serve twice as many “covers” (that’s diners in kitchen parlance) as they do in a normal shift. That puts an amazing strain on everyone—reservationists, prep cooks, chefs, bartenders, servers—even...
chef’s arse n.— «It’s bloody hot in here. So you get the condition commonly called chef’s arse, because all the sweat runs off your back and between your cheeks.» —“This much I know” by John Hind Observer (United...