Term | Pronunciation | Definition | Context/Example |
Allergy flag | al-er-jee flag | A system alert or ticket marking to notify the kitchen of a guest's food allergy | "Put an allergy flag on table 4's ticket — nut allergy." |
Back waiter | bak way-ter | A support server who assists with water, bread, and clearing duties | "The back waiter keeps the table reset between courses." |
Bounce | bowns | To ask a disruptive guest to leave the premises | "Security had to bounce the disruptive guest." |
Bussing | buh-sing | Clearing used dishes and resetting tables between guests or courses | "Start bussing tables 8 and 9 for the next group." |
Captain's table | kap-tinz tay-buhl | A prime or VIP table given special attention or reserved for important guests | "Table 1 is the captain's table tonight." |
Check back | chek bak | Returning to the table shortly after food is delivered to ensure satisfaction | "Don't forget to check back within 2 minutes of serving." |
Comp | komp | A complimentary item given to a guest at no charge, usually to resolve an issue | "We comped their dessert because of the wait." |
Cover | kuhv-er | A single guest or place setting counted toward the total served | "We did 120 covers last night." |
Crumbing | kruhm-ing | Using a crumber or a folded cloth to remove crumbs from the table between courses | "Crumb the table before bringing out dessert." |
Cut | kuht | Releasing a staff member from their shift early when service is slow | "You can be cut after your last table leaves." |
Deuce | dyoos | A table set and reserved for two guests | "Seat the couple at the deuce by the window." |
Double-sat | duh-buhl sat | When a server is assigned two new tables at the same time | "I just got double-sat — can someone help greet one table?" |
Dupe | doop | A duplicate copy of an order ticket sent to the kitchen | "Give the dupe to the kitchen." |
Family style | fam-ih-lee styl | A service style where dishes are placed in the centre of the table for sharing | "Tonight's feast is served family style." |
Food runner | food ruh-ner | A staff member dedicated solely to delivering food from the kitchen to tables | "The food runner will bring your entrées." |
Four-top | for-top | A table seating four guests | "The four-top in section 2 is ready to order." |
Greeting | greet-ing | The initial welcome given to guests within moments of being seated | "Greet every table within 60 seconds of being seated." |
Guest | gest | A customer or diner in the restaurant | "The guest at table 5 has a nut allergy." |
Holding time | hohld-ing tym | The maximum amount of time food can safely wait under heat before being served | "What's the holding time on those appetisers?" |
Host / Hostess | hohst / hohs-tes | The staff member responsible for greeting, seating, and managing the floor | "The hostess will show you to your table." |
In the weeds | in thuh weedz | A server or kitchen staff member who is overwhelmed and falling behind | "Table 3 hasn't been ordered yet — I'm in the weeds." |
Maître d' | may-ter dee | The head of the dining room is responsible for the overall front-of-house service | "The maître d' handles all special requests and VIP seating." |
Mise en place (FOH) | meez ahn plahs | The front of house preparation is completed before service, including table settings and station setup | "Make sure your FOH mise en place is done before doors open." |
Order of service | or-der uhv ser-vis | The correct sequence for delivering courses and clearing between tables | "Follow the order of service — appetisers before mains." |
Party | par-tee | A group of diners dining together at one table or booking | "Party of four at table 12." |
Pre-shift | pree-shift | A staff briefing is held before service to discuss specials, reservations, and notes | "Pre-shift is at 4:30 to discuss tonight's specials." |
Reg | reg | A regular or returning guest is well known to the staff | "Mrs Johnson is a reg — she always orders the salmon." |
Runner | ruh-ner | A staff member who assists by delivering food or items between the kitchen and tables | "Food's ready — get a runner to table 10." |
Section | sek-shun | The specific group of tables assigned to one server for a shift | "Your section tonight is tables 10 to 15." |
Sequence of service | see-kwens uhv ser-vis | The standardised steps are followed from guest arrival through to departure | "All staff must follow the sequence of service consistently." |
Sidework | syd-werk | Non-serving duties such as rolling silverware, restocking, and cleaning stations | "Complete your sidework before clocking out." |
Silent service | sy-lent ser-vis | Anticipating and attending to guest needs without being asked or drawing attention | "Practice silent service — refill glasses before guests ask." |
Six-top | siks-top | A table seating six guests | "The six-top needs more time to decide." |
Stiff | stif | When a guest leaves no tip at the end of their meal | "Table 8 stiffed me on a $200 check." |
Tableside service | tay-buhl-syd ser-vis | Service or preparation performed directly at the guest's table | "We offer tableside Caesar salad preparation." |
Tip pool | tip pool | A system where tips are collected and distributed equally among staff | "All tips go into the tip pool and are split at the end of the shift." |
Triple-sat | trip-uhl sat | When a server is assigned three new tables at the same time | "I got triple-sat — need help with greetings." |
Turn time | turn tym | The average time a table is occupied from seating to departure | "Our turn time is running long tonight." |
Upsell | uhp-sel | Encouraging guests to choose higher-priced items or add-ons to increase spend | "Try to upsell a bottle instead of two glasses." |
VIP | vee-eye-pee | A guest requiring special attention, recognition, or elevated service | "Table 20 is VIP — give them extra attention throughout." |
Walk | wawk | A guest who leaves the restaurant without paying their bill | "Call the manager — we have a walk on table 9." |
Wax | waks | To thoroughly clean and polish tables or surfaces after service | "Wax all the tables after close." |