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- Number of terms: 1091
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Refers to food or dish that is nearly or totally unservable. This can be due to temperature, appearance, the waitstaff talking to look to pick up from the hot line or wrong ingredients.
Industry:Restaurants
When more than one table is seated in a particular station at the same time.
Industry:Restaurants
The yellow mesh sponge in every kitchen. Can scrape any sort of dried food particle off of any dishes.
Industry:Restaurants
To give something away free. Usually done by owners or managers to get brownie points from important customers.
Industry:Restaurants
An amount that is due back to a restaurant from the vendor for a mispicked, damaged or out of date product.
Industry:Restaurants
Generally used with meat products, but many dried goods are packed this way to retain freshness.
Industry:Restaurants
Two shifts with less than eight hours between them, specifically, a close followed by an open.
Industry:Restaurants
A large plastic pan used for storage of perishables and non-perishables. The term Cambro derives from the company that makes these containers.
Industry:Restaurants
