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Thread: Kitchen Slang

  1. #11

    knyfeknerd's Avatar
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    Oh yeah, good ones. You guys are reminding me of some others, funny the little differences between.
    Balsamic is usually BallSac or Ballsacmic. I (long time ago) worked at a place where a server truly thought (and told tables) it was Baslamic.... The Nation of Baslam we called it there.
    Parsley -Sack of Herb or Chronic
    Calamari-Callie
    Shrimp-Schrimps

    On another note, how's aboot mispronunciations:
    I worked with a guy that was such a drunk.....
    ....Herbs de Provence were Herb duh providence
    Chicken Cordon Bleu was Chicken Corntown Blue.
    If "Its" and "Buts" was candy and nuts, we'd all have a Merry Christmas
    -Cleon "Slammin'" Salmon

  2. #12
    Senior Member jklip13's Avatar
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    The most vulgar ones that come to mind
    Behind you = inside you
    Corner! = Sarrah Conner in Arnold's voice
    lemon reamer = the violator
    Paralleled = pap smear
    under you = watch your nuts
    massive immersion blender = Ma Deuce (M2 .50cal machine gun)

  3. #13
    Senior Member
    mr drinky's Avatar
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    There are some good ones in here. Funny stuff. You guys should change the ticket item so it prints out that way.

    I can't post an attachment in this forum for some reason, but here is a link to a 'bag of dicks' example.

    http://www.nickmom.com/photos/receip...-bag-of-dicks/

    k.
    "There's only one thing I hate more than lying…skim milk, which is water that's lying about being milk." -- Ron Swanson

  4. #14
    Worcestershire sauce- worchesterhersherchorsurchermerstir....
    "Sucking at something is the first step to becoming sorta good at something." -Jake the Dog

  5. #15
    Senior Member Dardeau's Avatar
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    Funny you say that about changing the ticket names. Two of the former sous at a restaurant I worked at went to elementary school together. One of the two had a very bad stutter and lisp combo,, and the other one made fun of him by making him say "sausage". Fast forward twenty ish years. A sausage dish is added to the menu, the former stutterer/lisper is expo the first night it is on. The POS prints it as "Say Sausage". Rage and profanity fill the open kitchen. Years later any sausage dish still rings the same. This ticket printer would also occasionally run in a no cost item "nachos bel grande" in the middle of big tickets on busy nights.

  6. #16
    Senior Member marc4pt0's Avatar
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    Quote Originally Posted by greasedbullet View Post
    Worcestershire sauce- worchesterhersherchorsurchermerstir....

    Haha! I use what'sthishere sauce

  7. #17
    Soup = attractive female patron.

    "you get that soup for table 38?"

    Modifiers include: Hot, Miso, Potato, Tortilla to distinguish enthusiasm and race. We also have a call for "Ian" soup. Chef Ian regularly made premature soup calls. Closer inspection would reveal the girl to be high-school age, and Ian to look the part of pedderass.

  8. #18
    Senior Member NO ChoP!'s Avatar
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    Hot staffer within ear shot? "How's that taste?""It's tasting pretty good!"

    Making up names for managers and others so they don't know when your talking smack about them. "Dude, 'Bob' is an idiot"...

    The stick thingy for cleaning the fryer= abortion stick.

    Well done steak= step on that steak.

    Wrapping something extra tight= b***c wrap.
    The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
    chefchristophermiller@yahoo.com

  9. #19
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    Quote Originally Posted by NO ChoP! View Post
    Hot staffer within ear shot? "How's that taste?""It's tasting pretty good!"

    Making up names for managers and others so they don't know when your talking smack about them. "Dude, 'Bob' is an idiot"...

    The stick thingy for cleaning the fryer= abortion stick.


    Well done steak= step on that steak.

    Wrapping something extra tight= b***c wrap.
    Hahaha, never heard that one before. I'm gonna have to use it at work now.

  10. #20
    'Crop Dusting' = Farting while walking past as tables in the dining room

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