Notes

ADD-ON: An addition to an order that is being prepared

"BEHIND YOU": Safety call meaning someone is coming behind you (not to be used with guests)

CALL BACKS: Communication system informing other team members that you heard them by repeating the
phrase back to them ("Heard that, we need ice at the side station")

DECOY SYSTEM: System of stacking plates at the dish area according to plate size, shape, and style

DRAGGING: Indicates that part of an order is missing and is a priority to be preapared and served

86: To get rid of an item; An item is no longer available

EXPO (EXPEDITOR): The person responsible for food quality, ticket times, plate presentations, and
"selling" food

FOLLOWER: A person who assists with an order larger than one person can handle

FULL HANDS IN / FULL HANDS OUT: Never walking empty handed into or out of the kitchen

LEXAN: A container used in the kitchen for storage

ON THE FLY: To do something as quickly as possible

PRE-BUS: The removal of plates, glassware, silverware, etc. after the guests have finished with those items

RE-COOK: If any item is below are standards and is sent back, it is redone. This item is a priority, and the
manager must make a table visit before the guest leaves

RED TICKET: A small red ticket at Expo on which all Re-cooks must be written

RED ZONE: The area on a cup, straw, spoon, fork, etc. that will come into contact with a guest's mouth.
This area must NEVER be touched by a restaurant employee

SECTION: A group of tables assigned to a server for a shift. Every section has a number

SEE SERVER: Squirrel modifier to use when special instructions are required. This should only be used as
a last resort, and only when absolutely necessary

SERVER ASSISTANT: An employee who assists servers and bartenders in their duties to maintain the
flow of the restaurant
STATION: The position or area at which someone is assigned to work

TO SELL: Describes items needed to complete an order

WALK-IN: Walk-in refrigerators or freezers where products are kept

WINDOW: The expeditor's side of the kitchen where all prepared food is placed to be run by servers