List of Structural Failures and Collapses
What is a server’s station? Some establishments use a rotation system for servers, however that can lead to a lot of complication and servers are usually less effective when having tables in two separate areas that are far away from one another. Aren’t these people concerned about food-borne illness? If a customer wants their steak “still mooing,” how does the customer want it cooked? Managers will have servers try to “upsell” when they have different versions of the same item at different prices. What does it mean to “upsell”? Every server has their own station in most restaurants.
When a server is “slammed,” that server is what? When serving alcoholic drinks, the “bev nap” or beverage napkin is usually placed underneath the glass. A server is slammed when he or she is very busy or overwhelmed, typically as a result of being sat multiple times at once. Being seated with a slammed server means a customer will be waiting a long time for everything from drinks to the food they ordered. What is a “bev nap”?
To keep customers happy without blowing the budget, restaurant workers have developed their own language that allows them to communicate as quickly and efficiently as possible — which means customers get their food faster, made correctly, and leave satisfied. Take our quiz and see how much you really know about the secret lingo of the restaurant world! The “front of the house” is the area in which customers relax and eat. Think you can speak like a server or chef? Positions such as server, busboy and bartender work in this area. Which restaurant position typically works in the “front of the house”?
What does an expeditor do? Not only does the expeditor organize orders and check them for accuracy, but a good expeditor will also put pressure on a server who is taking too long to pick up an order off the window. The term “nuke it” comes from the belief that using the microwave releases radioactive energy. Which piece of restaurant equipment is used to “nuke it”? This has proven to be false, but the thing about not putting aluminum foil in there is very true. Expeditors are the last line of defense for orders going out correctly and on time.
As petty as it may seem, “walking out” on a check is considered a crime. What does it mean to “drop” the check? Allowing a customer to leave without paying is a systemic failure in a restaurant, from the server to the manager/owner. If a vendor is caught shorting a restaurant, that establishment should immediately cut ties with the vendor. This also outlines the importance of restaurants checking incoming orders from vendors. What does the term “shorting” mean?
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