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- Number of terms: 1091
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The amount of time between when a piece of food hits the floor and when it’s picked up and placed in a sauté pan or on a plate, generally accompanied by a guilty look to see if anyone else saw it.
Industry:Restaurants
A very enthusiastic guest who will praise you to the skies in lieu of tipping you actual money.
Industry:Restaurants
Term used when trying to make a paricular dish last through an enire shift with whatever is available and edibe.
Industry:Restaurants
Starch can be potatoes, rice, grain or pasta, the other accompaniment besides the “Veg” to an plated meal.
Industry:Restaurants
Heavy grade metal oval plate that is used to reheat or cook something in a high temperature oven.
Industry:Restaurants
An unscrupulous method used by some vendors to charge a restaurant for more product than they actually receive.
Industry:Restaurants
