The restaurant industry, a vibrant tapestry of culinary artistry and fast-paced service, boasts its own unique language. Amidst the clatter of dishes and the sizzle of pans, you might hear a seemingly cryptic term: “86.” What does it mean? Where did it come from? And why is it so ubiquitous in kitchens across the globe? The story behind “86” is a fascinating blend of history, practicality, and a touch of folklore. Let’s delve into the intriguing world of restaurant slang and discover the secrets behind this culinary code.
The Meaning of “86”: More Than Just a Number
At its core, “86” signifies that a particular item is no longer available. It could be a specific dish, a beverage, or even a modifier like “no onions.” A server might tell the kitchen to “86 the salmon,” meaning the salmon dish is sold out or temporarily unavailable. Similarly, they might say “86 onions” to instruct the cooks to omit onions from all orders. The term acts as a quick and efficient way to communicate the unavailability of something, preventing confusion and potential customer disappointment.
The beauty of “86” lies in its brevity and universality. It’s a two-syllable command that transcends language barriers within a diverse kitchen environment. Instead of having to utter a lengthy explanation like “We’re all out of the special,” a simple “86 the special” conveys the message instantly. This efficiency is crucial in the heat of a busy service.
Tracing the Origins: Theories and Speculations
The exact origin of “86” remains shrouded in mystery, with various theories vying for credibility. There is no definitive, universally accepted answer, which only adds to the term’s allure. However, we can explore some of the most popular and plausible explanations.
The Delicatessen Connection
One prevailing theory links “86” to the bustling delicatessens of the early 20th century, particularly in New York City. These delis, known for their speed and efficiency, often used coded language to communicate orders and stock levels. Some historians suggest that “86” might have originated as a code for removing a particular item from the menu board, perhaps referencing a specific item on a list or even an address.
Another version of this theory claims that a popular deli owner at 86th Street would often run out of certain items, leading employees to announce that the item was “86’d,” meaning it was unavailable. While these stories are captivating, solid evidence to definitively prove them is lacking.
The Chumley’s Bar Backstory
Another popular theory revolves around Chumley’s, a historic speakeasy in New York City’s Greenwich Village. During Prohibition, Chumley’s was known for its discreet location and hidden entrances. Legend has it that the police precinct was located at 86 Bedford Street. When the police were on their way for a raid, the bartenders would supposedly yell “86!” to warn patrons to leave and hide the alcohol.
This explanation, while romantic, is difficult to verify. However, the idea of “86” as a warning or code for something to be removed or hidden certainly aligns with its current meaning.
The Restaurant Industry’s Internal Codes
A more pragmatic explanation suggests that “86” simply arose as an internal code within the restaurant industry. It might have been a random number chosen for its brevity and ease of pronunciation. The number itself might not have had any specific significance; it simply became a standardized term over time.
Some believe it came from restaurant inventory systems where items to be removed were assigned a particular code, with 86 being commonly used for deletions. It is also believed it could have been used by phone ordering services where a line might be terminated with ’86’ at the end.
The Rhyming Slang Possibility
Some have speculated that “86” is derived from rhyming slang. While not as common in the United States as it is in Britain, rhyming slang involves replacing a word with a phrase that rhymes with it, and then often shortening the phrase. In this case, the theory suggests “86” might be a shortened version of “86 proof,” rhyming with “out of use.” While intriguing, this theory is less widely accepted due to the lack of strong evidence and the more common use of “86” in American English.
The Evolution and Spread of “86”
Regardless of its precise origin, “86” has become deeply ingrained in restaurant culture. Its widespread adoption speaks to its practicality and efficiency. As restaurants proliferated throughout the 20th century, the term likely spread through word-of-mouth, training programs, and industry publications. The shared experience of working in a restaurant, with its unique pressures and demands, fostered a sense of community and a common language.
The term is not only used in restaurants; it has extended its reach into other service industries. Bars, cafes, and even some retail establishments have adopted “86” to indicate that an item is out of stock or unavailable. This broader usage highlights the term’s adaptability and its ability to convey a clear and concise message in various contexts.
Why “86” Endures: Functionality and Culture
The longevity of “86” in the restaurant industry is a testament to its effectiveness. In a fast-paced environment where clear communication is paramount, a simple, universally understood term can make all the difference. However, the term’s enduring appeal goes beyond mere functionality. It has become a part of restaurant culture, a shared language that binds kitchen staff, servers, and bartenders together.
The use of “86” can also foster a sense of camaraderie. It’s a way for restaurant workers to communicate quickly and efficiently, often under pressure. The shared understanding of the term creates a bond between those who work in the industry. It is also used by other service positions, such as bartenders, security personnel, and retail establishments to indicate something is unavailable or to refuse service to a person.
Furthermore, the somewhat mysterious origin of “86” adds to its mystique. The lack of a definitive answer fuels speculation and storytelling, keeping the term alive and relevant across generations of restaurant workers.
Variations and Related Terms
While “86” is the most common term for indicating unavailability, other related terms are also used in the restaurant industry. These variations often depend on regional preferences, the specific type of establishment, and the context of the situation.
One such term is “82,” which is sometimes used to indicate that an item is being removed from the menu permanently. This is distinct from “86,” which typically refers to a temporary unavailability. Another term is “dropping,” which refers to putting an item back onto the menu when it becomes available again.
Some restaurants also use more informal slang or coded language to communicate specific situations. These terms are often specific to the individual establishment and may not be widely understood outside of that context. However, the underlying principle remains the same: to communicate efficiently and avoid confusion in a fast-paced environment.
“86” in Pop Culture
The term “86” has transcended the confines of the restaurant industry and entered popular culture. It has appeared in movies, television shows, and books, often used to denote the removal of something or someone.
This exposure has further solidified “86” in the public consciousness. Even those who have never worked in a restaurant are likely to understand its basic meaning. Its inclusion in pop culture serves as a reminder of the restaurant industry’s influence on our language and culture.
The Future of “86”
Despite the rise of technology and digital communication in the restaurant industry, “86” is likely to remain a part of the culinary lexicon for years to come. While digital ordering systems and inventory management software can help to prevent items from running out, there will always be unforeseen circumstances that require quick and efficient communication.
Moreover, the cultural significance of “86” cannot be easily replaced. It is a term that is steeped in history and tradition, and it represents a shared experience for generations of restaurant workers. As long as restaurants continue to operate, “86” will likely continue to be heard in kitchens around the world.
In conclusion, the story of “86” is a fascinating journey through the history and culture of the restaurant industry. While its exact origin remains a mystery, its meaning and usage are clear. It is a term that signifies unavailability, promotes efficiency, and fosters a sense of community among restaurant workers. Whether it originated in a New York City delicatessen, a hidden speakeasy, or simply as an internal code, “86” has become an enduring symbol of the fast-paced and demanding world of culinary service.
Other Restaurant Slang and Terminology
The restaurant industry is rife with specialized slang and terminology, much of it developed to facilitate clear and efficient communication within the often chaotic environment of a professional kitchen. Beyond “86,” several other terms are commonly used that are worth understanding to better appreciate the unique language of the culinary world.
- Behind: A verbal warning yelled when someone is moving behind another person, carrying hot food or sharp objects.
- Corner: Similar to “behind,” this is yelled when approaching a blind corner to avoid collisions.
- All day: Refers to the total quantity of a particular item needed. For example, if three servers ordered the burger and one more ordered it, the cook might yell “Four burger all day!”
- Expo: Short for expeditor, this person is the liaison between the kitchen and the service staff, ensuring orders are complete and accurate before they leave the kitchen.
- Fire: A call to start cooking a particular item, often used for items that take a longer time to prepare.
- In the weeds: A term for being overwhelmed or extremely busy.
- On the fly: To make something quickly, usually because of an error or a special request.
- SOS: Stands for “Sauce on the side.”
- Campers: Customers who stay at their table long after they’ve finished eating, preventing the restaurant from seating new customers.
- Cover: Each diner being served.
- Dead Plate: A plate that’s been sitting too long and is no longer fresh.
These are just a few examples of the many specialized terms used in the restaurant industry. Understanding these terms can provide insight into the fast-paced and demanding nature of the work, and the importance of clear communication in ensuring a smooth and efficient service.
The use of slang like “86” and the others mentioned above isn’t just about speed; it’s about creating a shared culture. It’s about building a sense of belonging within a high-pressure environment where teamwork is essential. This shared language, while sometimes confusing to outsiders, is a key component of the restaurant industry’s unique identity.
Why do restaurants use the term “86”?
The term “86” in a restaurant essentially means that a particular item is no longer available. This could refer to anything from a specific dish on the menu, an ingredient used in several dishes, a type of drink, or even a special promotion. It’s a concise way for restaurant staff to communicate that something is sold out, unavailable, or should be removed from service immediately.
The reason “86” is used specifically is shrouded in some mystery, with several theories proposed. One popular theory suggests it originates from Chumley’s, a speakeasy in New York City, where customers were ushered out the back door at 86 Bedford Street to avoid police raids. Another theory links it to a menu item number (“86”) that was consistently unavailable. Regardless of the true origin, “86” has become a ubiquitous part of restaurant lingo.
What are some other reasons besides “sold out” that an item might be “86’d”?
While being “sold out” is a common reason for “86’ing” an item, there are several other factors that can lead to its unavailability. An ingredient might be spoiled or of poor quality, a piece of equipment needed to prepare the dish might be broken, or a supplier might have failed to deliver a necessary component. In these cases, it’s essential to remove the item from service to maintain quality and prevent customer dissatisfaction.
Furthermore, an item could be temporarily “86’d” due to staffing shortages or unexpected changes in demand. If there aren’t enough cooks or bartenders to handle the volume, some dishes or drinks might be temporarily unavailable. Similarly, if a particular ingredient suddenly becomes incredibly popular, it could be “86’d” later in the evening when supplies run low.
How does using “86” improve communication in a restaurant environment?
Using “86” provides a quick and efficient way to communicate item unavailability, especially during peak service hours when the kitchen and front-of-house staff are under pressure. It’s a short, easily understood term that prevents miscommunication and saves valuable time compared to a longer explanation. This streamlined communication helps ensure that orders are taken correctly and customers are informed promptly.
Moreover, the use of standardized terminology like “86” helps to create a more cohesive and professional work environment. It reduces the potential for confusion, ensures everyone is on the same page, and fosters a shared understanding of operations within the restaurant. This consistency improves overall efficiency and contributes to a smoother service experience for both staff and customers.
How do servers communicate “86” to customers effectively?
Servers can communicate that an item is “86’d” to customers by simply stating that it is unavailable. Instead of using the jargon “86,” they might say, “I’m sorry, but we’re currently out of the [item name]” or “Unfortunately, the [item name] is not available tonight.” It’s important to be polite and apologetic, acknowledging the customer’s potential disappointment.
Additionally, servers should offer alternative options or recommendations to compensate for the unavailable item. Suggesting a similar dish or drink can help to salvage the situation and ensure the customer still has a positive dining experience. Being knowledgeable about the menu and prepared to provide helpful suggestions is key to handling the situation gracefully.
Are there other culinary codes or slang terms commonly used in restaurants besides “86”?
Yes, the restaurant industry is full of its own unique slang and codes used for internal communication. Terms like “behind,” called out to alert others of your presence when moving behind them, “corner,” used to warn others when approaching a blind corner, and “all day,” to indicate the total number of a particular dish needed across all orders are common. These terms contribute to efficient teamwork and prevent accidents in a fast-paced environment.
Furthermore, some restaurants use specific codes to indicate the status of a table or a particular customer. For example, “camping” might refer to a table that is lingering long after finishing their meal, while a specific number could be assigned to a difficult or demanding customer. These codes help staff communicate discreetly and maintain a professional demeanor.
Does the meaning of “86” ever change or vary depending on the restaurant?
While the fundamental meaning of “86” remains consistent across most restaurants – to indicate that an item is unavailable – subtle nuances in its application can vary. In some establishments, “86” might be used temporarily, meaning the item is unavailable for a short period, while in others, it could signify a permanent removal from the menu. It’s crucial to understand the specific context within each restaurant.
Additionally, in some culinary settings, “86” might be used more broadly to refer to the removal of someone or something from a specific situation. This could involve asking a disruptive customer to leave or removing a poorly performing employee from a task. While less common, this broader usage reflects the term’s underlying connotation of elimination or removal.
Are there any potential negative connotations associated with using “86”?
While “86” is a standard term in the restaurant industry, there can be potential negative connotations if not used carefully. Overusing the term, especially if it’s due to poor planning or inventory management, can reflect poorly on the restaurant’s efficiency and lead to customer dissatisfaction. Frequent “86’ing” of popular items can suggest a lack of preparedness and negatively impact the dining experience.
Furthermore, using “86” in front of customers can sound unprofessional or confusing. While it’s a quick and efficient way for staff to communicate internally, it’s important to use clear and polite language when addressing customers to avoid misunderstandings or appearing dismissive. Always prioritize clear communication and offer alternatives to mitigate any potential frustration.