A high-top table is one of those things you'll never know how much you love until it's gone. But once you've experienced one, there's no turning back. And now we want to make sure you don't miss out on the experience again. So we've put together a list of some of our favorite high-tops around town - just in case you ever find yourself without one.
When servers are in the weeds they are overwhelmed and unable to keep pace with demand. This happens because servers are usually understaffed and overworked. They are often in the weeds because there are too many guests or parties waiting to be seated. Their job is to provide food, drinks and entertainment to those guests. If you have ever been to a restaurant where the waiters/waitresses seem like they don't know what they are doing, that's probably why.
In restaurants, the term "window" refers to the space between kitchen and dining room. A chef will often say things like, "I've got 3 orders in the window." Or, "I've got one order in the window." If someone asks you if there is anything else they want, the waiter will respond, "No, I'm good."
On the fly cooking is common place in restaurants. In fact, it’s one of the most important aspects of running a successful restaurant. But what does it mean exactly? And how do you go about doing it? We asked some chefs to explain. Here are their responses.
The server knows what he/she needs to do before his/her shift starts. He/She does it without being asked. This is called side work. If you see a server doing something else while serving food, just smile and say "thank you". If you want him/her to stop, tell him/her politely.
A ticket is a record of a purchase made at a restaurant. It includes information about the date and time of the transaction, the name of the customer, and the amount paid. Restaurants use tickets to keep track of sales, determine revenue, and identify repeat customers. The word "ticket" came into common usage around 1820, probably because it sounded like the French word _titre_, meaning "title." In the early 20th century, the term was used to describe something you could buy at a movie theater, such as a seat or a program. By the 1930s, the word had come to mean a piece of paper showing what someone bought at a store. In the United States, tickets are usually sold either on paper or over the phone. Paper tickets are convenient because they're easily lost, but they're expensive to produce and distribute. They're also difficult to read, especially for people with poor vision. Most restaurants print tickets on paper. This makes it easier to lose them, since they're small and light. But it also makes it easier to misplace them, since they're often thrown away rather than stored somewhere safe.
The term “kitchen lingo” refers to the language used within the kitchen. There are three different kinds of kitchen lingo: server lingo, hostess lingo, and kitchen manager lingo. These terms are important because they help explain why some restaurants succeed while others fail. Server lingo is the language that servers use to communicate with customers. For example, servers might say things like “I’ll bring it out to you now” or “We don’t have that today, but we do have something similar.” Hostess lingo is the way that hosts greet guests and interact with them. Examples include saying “Welcome” or “Good evening” to a guest. Kitchen manager lingo is the language employees use to discuss what needs to happen in the kitchen. For example, managers might say things like ” We need to make sure our chicken is cooked thoroughly” or “Our salads are getting cold.”
Before going out to eat at any restaurant, make sure you have done some research first. You should always ask questions about what they serve, how much food costs, if they offer vegan options, etc. If you don't feel comfortable asking these questions, then you may want to consider bringing your own meal instead.