If you’ve ever sat near a group of restaurant workers in a bar or in a restaurant they weren’t currently working, you probably heard a bunch of lingo that made no sense, or you found unusual in the context of what you could hear.
So, here’s a small list of the most common bits of restaurant language with their generally accepted definitions.
Deuce A table for two or two people at a table
Single One person at the table
In the weeds or weeded Extremely busy and I’m not sure I can handle it.
Sat Guests brought to or sat at a table
86 No longer available
Swamper Any person given the job of mopping
W.A. Wait Assistant, also known as a Busser or Bus Boy/Girl
Blue Hair Older person, usually a woman
Busser See Wait Assistant
Comp A freebie of some sort for the guest
Patio Either a dedicated deck, or outside area with tables.
Grind it out The only way to get out of the weeds
Four top A table for four or four people at a table.
Slammed Very busy, sometimes without warning
Jammin About the same as “slammed”
Flat Sat When the host seats your entire section at once.
Family meal A staff meal
Roll ups A way of rolling flatware into napkins
Feature The special menu item, wine or cocktail
The Wait The time people are waiting to be sat
Expo A liaison between server and kitchen.
The House The restaurant
The door The front door or host position
Shot A small drought of alcohol. .