The endless hours between lunch and dinner are painful enough as it is—made even worse when you’re traveling and away from your kitchen. Whether you’re actually hungry or just need something to munch on to pass the time, tap into the food-oriented brains of some top chefs for their best snacking practices.
Don’t pack lightly
For everything from road trips to air travel, Fung Tu’s Jonathan Wu packs his go-to breakfast sandwich: a toasted poppy seed bagel with a fried egg, avocado and pimentos.
Stella Barra chef Jeff Mahin brings individual nut butter-honey packets, citing the protein and sugar combo as the perfect pick-me-up. But remember that if you’re airport bound, you’ll have to keep liquids to a minimum, which is why he also brings snack packs of trail mix. What else will you find in his carry-on? Dried meat. “I have a soft spot for beef jerky.”
Try the DIY lifestyle
Granola bars are generally delicious, and there’s no beating the convenience, but boxes of granola bars can get expensive. So, be like Mahin and make your own. He purées a mixture of soaked oats, almond milk, almond butter, raisins, cinnamon and vanilla, then boils it before letting it set in a baking dish.
Like Mahin, chef Brian Landry of New Orleans restaurant Borgne is a fan of beef jerky on road trips, specifically, the kind that’s homemade by one of his sous chefs.
Miss Lily’s executive chef Adam Schop makes a mean Chex mix, using pick-a-pepper sauce over Worcestershire for a Jamaican twist.
Find your inner junkie
Rule number one of vacation: travel calories don’t count. Schop says when he’s on the road, he craves Samoas, the classic Girl Scout cookie. And though nowadays Wu travels with KIND bars and other granola snacks, that wasn’t always the case.
“As a kid when traveling with just my Dad, we had many ‘breakfasts’ on trains consisting solely of pizza-flavored Combos!”
Mahin totes around snack-size packets of Nutella, a trick that “makes it easier to justify than eating an entire regular-size jar.”
Landry feels the same way, saying his guilty pleasure is a quality bar of chocolate. “Preferably with almonds or sea salt.”
Embrace the surroundings
While it’s tempting to try and bring all your favorite snacks from home, traveling is the perfect time to try new foods.
Though Landry always tries gulf seafood (“I love seeing what people in other parts of the country are doing with the product caught right at my back door”), he also likes to try different flavored potato chips like jamon, crab and octopus.
“I try my best to eat like the locals,” Wu says. That’s how he discovered—and fell in love with—Sino-Indian food while traveling in India.
Mahin agrees: “I like finding honest food in cities.” The roadside shack could end up being a hidden gem—maybe even your next travel destination itself.
One of the biggest challenges in the food and beverage industry is hiring qualified and capable employees and keeping them around for the long run. The average day in the life of a food and beverage worker can be stressful, and using motivational techniques to inspire and support your staff will not only improve the quality of work but also increase the liklihood that they’ll stick with you.
Use these tips to incorporate a dose motivation into the daily management of your staff and watch them succeed!
Focus on the positive
Have you ever had a manager who put a spotlight on everything that was going wrong during the pre-shift meeting? Nothing beats people down more than only hearing about the things they have done wrong. The things that your staff needs to improve upon do need to be addressed, but addressing them in a constructive way is more likely to have a positive effect.
Try the “sandwich” technique. Begin by talking about some positive things you have seen in your employees. Maybe celebrate the successes of each individual employee. Then discuss things that need improvement. Then, conclude by thanking your staff for their hard work. By sandwiching the negative between two positives, your staff will feel encouraged, instead of discouraged.
Keep the acknowledgement coming
Have ongoing acknowledgement programs, like “Employee of the Month”. Designate an area in the back of the house where the successes of your staff members can be posted. If a customer writes a good review of your restaurant or the staff, post it there. Regularly update the postings, making sure to rotate through the whole staff.
Have daily goals
Create daily goals for your staff to work towards. Do you manage a steakhouse? Offer a reward to the server who sells the most of a certain type of steak. Does your restaurant specialize in fine wine? Set a wine sales goal for the server who has the highest wine sales.
The reward can be anything from a free meal to a gift card. Make it interesting by creating teams, and having your employees work together to achieve a goal.
Set monthly goals as well
If your daily goals are for a small reward, create a larger goal for the entire month. For example, set a goal for the staff member with the highest monthly sales, with nothing under a certain amount. The reward could be something like a $500 bonus or a paid day off.
Set up a continuing education program
If your employees feel like you care about them, it will show in the quality of their work. Investing in their future by offering further job training and education shows them you care, and it will increase the likelihood that they will stick with you long-term.
Provide opportunities to cross train within your restaurant, and if promotion is possible, try to do it from within.
Get your hands dirty
In a restaurant’s busiest moments, it’s easy for a manager to shout out for someone to cut lemons or roll silverware, but that may send the wrong message to your staff. Show them that you aren’t above tasks like these.
When it’s obvious a staff member could use an extra pair of hands, roll up your sleeves and help out. One of the characteristics of a good leader is to lead by doing not by telling.
Feed your staff
If you have ever worked as a server or cook, you know often it is that you go an entire shift without getting the opportunity to sit and eat. Provide these short breaks for employees to grab a bite if possible.
For shifts that are really busy, bring in breakfast, lunch, or dinner every now and then. This is another way to show your employees that you care, and they won’t have to try to get through a shift on empty stomachs!
The food and beverage industry is a stressful, but rewarding one. By following these tips, you’ll motivate your staff and encourage them to work towards being a valuable part of the team!
“Oh man, last night’s service… we were so weeded! Food’s dying on the pass. The rail is jammed up with dupes. The salamander stopped working. My porter no-showed. I really thought we might go down.”
If you’ve never worked in a restaurant, this little snippet might as well be written in Sanskrit. Like all occupations, the professional kitchen has developed its own vernacular—one that is at once clever, efficient, and sometimes a little crude. While each kitchen will have its own unique patois, the basics are the same.
Here’s your guide to common kitchen slang:
ON THE LINE
The “line” is the kitchen space where the cooking is done, often set up in a horizontal line. Being “on the line” means you are a “line cook”—an essential foot soldier in any functioning restaurant.
RUNNING THE PASS
The “pass” is the long, flat surface where dishes are plated and picked up by service staff. The chef or high-level cook who “runs the pass” each night is in charge of letting the cooks know what they will be cooking as orders come in. They are in control of the watching the order tickets, monitoring the speed and rhythm of the coursing, and making sure each dish looks good before it goes out to the customer.
5 OUT
Coordination is essential for any busy kitchen where there are multiple cooks in charge of different dishes, components, and garnishes for every plate. When a cook yells “5 out” or “3 out on sirloin,” it signals to the other cooks that they will be ready to plate in said amount of time.
SOIGNE
Mostly used by wannabe fine-dining douchebags, soigne (pronounced “SWAN-YAY”) means “elegant” in French. It’s used to describe an exceptionally sexy dish, or when you really nailed a plating presentation.
A LA MINUTE
A la minute is French for “in the minute,” and it refers to making a dish right then, from scratch. Instead of making a big batch of risotto during prep time and reheating portions of it hours later, a dish made “a la minute” is cooked from start to finish only when an order for it comes in.
MISE
Short for mise en place (French for “everything in its place”), this term refers to all of the prepped items and ingredients a cook will need for his specific station, for one night of service. E.g., Chef: “Did you get all of your mise done?” Cook: “I just need to slice shallots for the vin(aigrette), chef, then I’m ready.”
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12-TOP/4-TOP/DEUCE
A “12 Top” refers to a table with 12 diners. A “4 top” has four diners. A “deuce” just two.
NO SHOW
A “no-show” is a kitchen employee who doesn’t show up to work. No-shows are undeniable assholes.
ON DECK/ON ORDER
As tickets shoot out from the kitchen printer, the cook running the pass will let the cooks know what they have “on deck”—for example, “4 steak, 2 quail, 1 blue, on order”—so the cooks can mentally prepare and start setting up what they will be cooking throughout a diner’s meal.
FIRE
When a chef calls out “fire” or “pick-up,” a cook will start cooking that particular dish (e.g., “FIRE! 6 broco, 3 polenta side, 1 lamb”) “Order fire” means to immediately start cooking a certain dish because there is only one course on the ticket, much to the annoyance of the kitchen (because it forces them to restructure the entire pick-up). “Pick-up” can also be used as a noun, as in “I had to re-do my entire pick-up because some jabroni order-fired a porterhouse.”
RUN THE DISH When a dish of plated food that is ready to go out to the dining room, cooks will “run the dish.” Servers ask, “Can you run?”, when they are waiting to ferry the food out of the kitchen.
DYING ON THE PASS
Hot food that is ready to be run that has been sitting on the pass for an inordinate amount of time getting cold and losing its soigne character because waitstaff are either too slammed or too lazy to pick it up.
86’D
When the kitchen runs out of a dish, it’s “86’d.” Dishes can also be 86’d if the chef is unhappy with the preparation and temporarily wants it off the menu. Patrons can be 86’d, too.
One of the earliest documented usages of this term was at the bar Chumley’s in downtown Manhattan during Prohibition. The bar had an entrance on Pamela Court and an exit at 86 Bedford Street. Police would call ahead to warn the bartenders of a possible raid, telling them to “86” their customers out of the 86 exit door.
WEEDED / IN THE SHIT / IN THE WEEDS
Used when a cook is really fucking busy, overwhelmed by tickets, and frantically trying to cook and plate his dishes.
THE RAIL / THE BOARD
This refers to the metal contraption that holds all of the tickets the kitchen is working on. Once a ticket is printed, it’s stuck to “the rail” or “the board.” “Clearing the board” means the kitchen has just worked through a large set of tickets.
CHECK YOUR PLATES!
Every open kitchen where the cooks can actually see patrons will have a term that signals that an attractive man or woman is in the dining room. It might also be “Ace!” or “Yellowtail!” or whatever the kitchen comes up with.
THE SALAMANDER / ROBOCOP / SIZZLE / COMBI Kitchen equipment names often get abbreviated or nick-named.
“salamander” is a high-temperature broiler
“robocop” is a food processor
“sizzle” is a flat, metal broiler plate
“combi” is an oven with a combination of heating functions
“fishspat” is a flat-angled metal spatula good for cooking fish
“spider” is a wire skimmer
“chinacap” is a cone-shaped colander
“low-boy” is a waist-high refrigerator
There’s a million of them…
VIPS / PPX / NPR “Very Important Person,” “Persone Txtrodinaire,” and “Nice People Get Rewarded” written on a ticket signals to all staff that their work should be top-notch for these diners. It can be industry, celebrities, friends, or family—they all get hooked up.
CUPCAKING
Mostly for bartenders, “cupcaking” is used when a barkeep is spending noticeably too much time and attention on an attractive patron sitting at the bar.
FLASH
If a piece of protein is slightly undercooked, a cook will “flash it” in the oven for a minute or two to raise the temperature.
SANCHO When a cook sneezes, a co-worker will announce “SANCHO.” This is in the Mexican tradition of pointing out that someone named “SANCHO” or “SANCHA” is in your house banging your wife or boyfriend while you are at work. It’s a funny dig. The proper response is, “No mames guey! I’m not worried about Sancho.”
SHORT
To be missing a component of a dish or an ingredient, as in, “Dammit, I’m one meatball short!”
DUPE Short for “duplicate.” When tickets are printed in the kitchen, they are usually printed on two- or three-ply color-coded paper which signify courses. This allows the person running the pass to keep track of and discard layers as courses leave the kitchen, as in, “Gimme that dupe, I gotta cross off the apps.”
BUKKAKE
Does your dish have a swipe of yogurt, a squiggle of cream, or a splash of creme fraiche on it? That’s “bukkake.”
⅛ PAN, ⅙ PAN, ⅓ PAN, HOTEL
The standardized, stackable metal pans that cooks use to braise meat, carry vegetables, and roast things in are called “hotel pans,” which can be deep or shallow. There are many pans of different sizes and shapes that relate in volume to the hotel pan: three ⅓ pans can fit into a hotel, six ⅙ pans make up one hotel, eight ⅛ pans, etc.
BEHIND / ATRAS
In the fast-paced ballet of cramped kitchen spaces, cooks let their co-workers know they are moving behind them so there are no unnecessary collisions. When carrying knives, heavy hotel pans, and pots of burning liquid, the usual call is, “HOT BEHIND!” Atrás is Spanish for “behind.”
LEFT-HANDED SPATULA / BACON STRETCHER
These items do not exist. But tell a green cook to grab a “left-handed spatula” for you and watch the frantic search begin. Hilarious!
GETTING A PUSH
During service, work on the line usually comes in waves. When the tickets start printing faster and the restaurant is getting busier, the kitchen is “getting a push.”
CROPDUSTING
Cropdusting is farting, intentionally or accidentally, while moving down the line. Also works for wait staff, as in, “Goddamn table 17 is the fucking worst! When I drop their check I’m going to try and cropdust them.”
BURN THE ICE Disposing of the ice in the ice machine under your mise, or at the bar by pouring hot water over it.
SOS
Sauce on the side.
ALL DAY
This refers to the total amount of dishes a cook is cooking in one specific pick-up. It works as a clarification system between the chef and cook. The cook might say, “Chef, how many linguine am I working?!” or “Can you give me an all-day, Chef.” The chef would reply, “You’ve got 4 linguine, 3 spaghetti, 2 cappelletti, and 2 kids pastas, all day”
WAXING A TABLE
Giving a table VIP treatment.
‘Kitchen slang strengthens workplace solidarity, confuses the uninitiated, and is often peppered with a shocking amount of expletives.’
Working in a restaurant kitchen is notoriously stressful. A daily routine filled with precise techniques, an ever-ticking clock, and the constant pressure of hundreds or thousands of people critiquing your work, needless to say, those that thrive in these conditions have a high-stress tolerance. However, that doesn’t mean BOH employees aren’t susceptible to the detrimental impacts of being stressed out at least 10 hours a day, so here are some skills and tricks to help manage the pressures of the kitchen.
The Stress Response
Before getting to management, to understand the importance of it, it’s best to understand how our bodies deal with stress. Check out the infographic below.
As shown above, if you’re chronically stressed, there can be some major consequences. This is why it’s so important to find constructive solutions to manage the intense pressure that comes with working in the back of house, so here goes.
Stress Management 101
After Hours Stress Relief
Working in the industry means having good, bad, and downright bloody ugly days. We’ve all experienced a shift after which we simply wanted to go home, crawl under a rock, and never come out. This is why everyone, especially those that work in restaurant kitchens, should have a way to unwind outside of work.
If you’re thinking that you do and it’s with alcohol, think again. Although alcohol may help us unwind in the moment, it actually keeps our bodies’ stress response in full swing. In fact, studies have found that alcohol increases the release of cortisol to levels higher than that of a true stress response. While a drink or two after a shift is perfectly fine, and even shown to be healthy in some cases, more than that will do you more harm than good.
Instead, try doing something that takes your mind off of work but keeps it engaged like an outdoor activity, watching movies, karaoke, video games, enjoying good conversation, reading, working in the yard, chess, working out, or anything else which you enjoy doing. The possibilities are endless.
Hope for the Best, Plan for the Worst
The typical plan of action usually covers what needs to be done on a normal day…here’s my menu, here’s my prep list, and this is who’s responsible for each station. However, as I’m sure you know first hand, even the best-laid plans fail (hello Murphy’s Law).
That’s why it’s never enough to make a plan solely based on what you need to accomplish. Your next step should always be to evaluate how that bastard Murphy could show his face and screw everything up.This is where always having a “plan B” just in case is the best plan of all.
Your plan B should provide a solution for things such as equipment failures, guests arriving late/early, being short-staffed, and covering for others just to name a few.
This will not only ensure that you keep your head in a crisis situation, but also keep your stress levels at bay.
Even knowing that if something were to go wrong, you’re prepared, will keep your anxiety low and stress in check. So, hope for the best, plan for the worst.
Seconds Save Minutes
A common stress trigger is time, or lack thereof, so finding places to save even a few seconds can be a huge stress management tool. If you can shave five seconds off of the service time of every dish you’re prepping or cooking, you’ll be eliminating several minutes work throughout service.
Not only will the speed of service increase, but the stress level throughout the kitchen will decrease.
Whether you’re in a lead role or just starting out, take a few minutes to think of the workflow in the kitchen to see if there’s anywhere you can find these precious seconds. This can be from changes in prep to reorganizing the kitchen.
Only Work for Management Whom You Like and Respect
All of us have worked under poor upper-level management. Whether it’s that imbecile manager who sets unachievable budgets and then tears you up for not being able to meet them or it’s the lazy operator that takes all the credit for your hard work, it’s not worth putting up with it for long.
Endure them only as long as you have to because their arrogance and stupidity will not change, but your stress will only build.
The bottom line is, if you are unhappy in your current position because of those in authority over you then it’s time to move on. Put in your year (for resume history purposes), do your job to the best of your ability, don’t burn bridges, and get out.
Deal With Problems… In a Constructive Way
Do not ignore problems… they rarely go away and usually only get bigger. Every position in the back of house has their own challenges based on their responsibilities and personalities. If you see a problem, deal with it immediately.
Decide what needs to be done, when you will do it, and what type of follow-up is required. Rip the bandaid off!
A Few More Stress Managment Basics
Schedule time to relax where you do nothing remotely work-related.
Learn a stress reduction method such as meditation, progressive muscle relaxation or guided imagery.
Follow a healthy diet.
Get an adequate amount of rest and sleep.
Exercise on a regular basis.
Speak to your supervisor if you feel stress building.
Whatever you do, don’t ignore the signs of chronic stress. If you’re not feeling or acting like yourself, take the time to find the right tools and techniques to manage your stress before it’s too late.
It’s not uncommon for there to be tensions between restaurants’ front and back of house staff. From opposing personality types to the contentious fact that only the FOH gets tipped, animosities can run high and ultimately cause the quality of service to suffer. However, it doesn’t have to. Although the BOH and FOH may never be besties, the two can work as a team so that service is at its best. Here are a few ways the BOH can help to make it so.
“The BOH needs to know the reality—a team effort between FOH and BOH determines the quality of service.” Adam Weiner, Culinary Arts Instructor
Have tastings of menu items and daily specials available for the waitstaff before service, so they can answer customer questions with first-hand knowledge.
Along the same lines, use a dedicated board to list the ingredients in the specials so the servers are informed in the case the case of questions and allergies. This way, the kitchen staff does not have to be bothered in these situations.
Instruct the servers on the focal points of each dish so they can place the plate slightly off the focal point and turn it to the proper position. Customers will notice the extra gesture and tips will go up.
When that happens, the servers will think the BOH staff are heroes.
Train FOH staff on how to proceed if a customer is unhappy with the food, whether that is notifying a manager or going straight to the chef. In this situation, Adam Weiner suggests having the chef personally talk with the customer as “doing this fosters loyal customers who bring in more new customers.”
This one is specifically for Kitchen Managers and Executive Chefs – be in the kitchen so that you’re seen by the FOH. Everyone seems to work harder, faster, better and more effectively when the KM or chef is in the kitchen—even if he or she isn’t doing anything.
Continuing with the tip above, take it a step further by dropping in unannounced. According to Weiner, “even when servers don’t report to the chef, they are better servers (and treat the kitchen staff better) when the chef is there or might come in at any moment.”
Don’t let servers hang out in the kitchen as they will inevitably slow down the BOH and potentially get hurt or cause someone else to get hurt due to lack of training.
FOH should only be present in the kitchens their jobs require. No more, no less.
Develop a discreet restaurant-wide hand signal or verbal cue for gathering staff to use in the event of conflict. This helps shield guests from embarrassing situations that might affect how they perceive your business.
The bottom line is that there needs to be an understanding between the front and back of house that personal differences come second to service, and that working as a team will only prove to help this cause.
