@@x86ed Same. Got enough weird looks from newbies in the kitchen, since we're always hiring and firing, that weird looks from people at the store are just.... And I'm like "Okay yeah and?" Somebody's about to run into me, I say "Behind" or "Back" and stop them from making a fool outta both of us. Great video. Really love the lingo distinctions between each restaurant!
1. My biggest pet peeve is when I call “behind” and someone turns around to look at me or abruptly moves what they think is “out of the way”. I’m saying it so you keep doing what you’re doing and know that I’m moving behind you. 2. We definitely butterfly well done fillets.
I am so glad you said that about it being because the server didn't ring it in and that whole explanation. I dealt with that issue constantly in my restaurant days and it drove me crazy and servers could be so ridiculously unrealistic and impatient with the kitchen and I just wanted them to work back there and see what it's like. I was literally thinking exactly what you said before you said it you read my mind.
Also I’m not sure what all your role entails but I have a video up about my first night on the Cook line which was also my worst night which has really good info for somebody just starting out
@@x86ed thanks man! The role is meant to be an experienced line cook but I'll check out your other videos. The turnaround is super tight (they just sent me the script and want the tape in by Monday morning). Any chance I can email you or hop on a Zoom call for 15 minutes?
@Davide Grody email can work absolutely, I have a disgusting work schedule and don’t want to commit to a call just to cancel. My email is 86thStreetProject@gmail.com
I worked with a guy for a short time, Every. Single. Ticket. "Walkin' in...Walkin' in...Walkin' in..." im glad that no one else I've worked with since then has ever said that. Ive never heard Temp out, or Swingin', maybe different states, different phrases.
Thanks for the fantastic points. Although I've primarily worked front of house, knowing these terms has helped me communicate to my team both front and back of house SO much better.
@@Bschroeder1987 nice 🤣 also would be interested to know your thoughts as a chef on the video I did about the dude that weighed his steak at the table lol.
Man it kills.me.when I work.in.a kitchen that noone speaks to the next guy....no corner calls.....no swinging hot .....no walking in.....and I'm walking out 🤣
I just saw a pic of someone’s hand practically melted off because one of the cooks didn’t say behind. Pretty graphic. Pet peeve of mine is not using call out
@@x86ed it's saddens me man....ya know I loved where I was just working.....hands down loved it....the owner my boss worked side by side with us....but I was watching him start to treat people negatively and he kept telling us that he was going to fix the air conditioning in the kitchen yet all around the outside of the building the parking lot the interior the roof hell he even replaced his hood system but told us he couldn't afford the air conditioning for the kitchen. One day I was late I stopped to grab Gatorade for the entire kitchen because it was hovering around 127 degrees in their all week and when I walked thru the door they had placed bets on how long it took me to get there. The only text I received was saying how it was ridiculous that I was late.....later that same day his wife started clapping her hands in my face and he started talking sideways at me so I walked out. Only place I've worked in this town that someone didn't look at me crazy for using call outs and talking the entire time we were working in the kitchen together....but it's like you said toxicity and under value of employees that work their asses off is where we draw the line.....
@@zigzag2370not your responsibility to hydrate the kitchen when shits hitting the fan. Kinda crazy that the cooks all turned against you for getting Gatorade lol
I've been a cook for 6 years. And man this video is funny. Especially when even outside of work I say 90% pf those phrases out of instinct. So my parents or some stranger looks at me like I'm insane lol
I never and still refuse to say Behind, many times I had chefs get confused and turn to walk straight into me. If it's a knife, I drop my arm holding the knife near my thigh with back on knife facing forward and say, CAREFUL, coming through, or if it's a hot pan or pot etc, I hold it up high on head level and say CARE VERY HOT COMING THROUGH. It's really easy to make just one little mistake and you can hurt yourself most likely more than others, just trying to respond to miscommunication in a very dire moment.
the kitchen i work in defintely everyone says knife or behind, however one of the chefs doesnt say it and trys shoving people or poking people to get them to move and when i say behind or watch your self for example they plain dont move, which is frustrating when your trying to work a section or prep food
86 is not a reference to 86th st it is because the original restaurant (Chumley's) in the West Village had a second back exit from when it was a speakeasy that led out to #86 on s different steet...so when they were about to be be raided they would shout "86" and the cause item by the secret exit. It is still there today
I remember doing a sag. Probably spelled that wrong but when u go in for a job interview and they basically make u prep and then work a shift I mistimed making a sauce and had to struggle real hard to catch up
Mass in place is mise in place. You definition is slightly modernized. A lot of your explanations could use a little study but I like your script. 86 is the form used in the navy when something is taken off inventory and 86ed and dumped at sea, originally. Rush is where you give priority to an item. On the fly is where you might might bump an item from your production of one ticket to cover a on the fly call and replace that item with the next item in sequence.
Note: all of these communications such as behind! Sharp! Or most importantly imo heard! Quite often need to be said with a sense of authority. I mean loud. Kitchens can be very loud so audible communication is extremely important.
Not sure how common this one is but “play the game” .. meaning it might be getting towards the end of service and you only have say a few orders of something prepped (pasta, steaks cut,etc…) do you just go with what you have and ride it out hoping you have enough?.. as opposed to getting prepping more knowing you may have extra at the End of the night ..”play the game “…
I used to alway say "excuse me", "behind", etc. as a dishwasher, but no one listens, so I kind of just gave up on that. I'll say "excuse me" and there's not a flinch. I'll say "behind" and they'll still back up like a fucking moron. It eventually got to a point where I was losing my voice having to go "'scuse me, behind, behind, 'scuse me, behind" trying to carry plates and trays to the back of the kitchen where the chefs work, without them acknowledging, to the point where I was tempted to get a whistle and just blow it instead. Can't miss a deafening wail 2 feet from your ear.
rush also meaning "on the fly" in this scenario EDIT: just got to the "on the fly" scenario lmao my bad for not finishing the vid before commenting, but it still tracks
@x86ed I think I have X, I used to anyway. What's your username ? I'd love to follow you. I love stuff like this because I'm relatively new to cooking and these little tips are everything! Mines Lkvinette
New line cook shirts, hats, gym bags, backpacks, circle game stickers, buttons, and lots more in my new shop!
86th-street-project.myspreadshop.com
Oh my god I'm not the only one who has to physically stop myself from saying behind in the grocery store.
Yep I used to be embarrassed but now I’m used to it, still get weird looks though lol
@@x86ed Same. Got enough weird looks from newbies in the kitchen, since we're always hiring and firing, that weird looks from people at the store are just.... And I'm like "Okay yeah and?" Somebody's about to run into me, I say "Behind" or "Back" and stop them from making a fool outta both of us. Great video. Really love the lingo distinctions between each restaurant!
I still do it
I SAY IT ALL THE TIME
I say it all the time
1. My biggest pet peeve is when I call “behind” and someone turns around to look at me or abruptly moves what they think is “out of the way”. I’m saying it so you keep doing what you’re doing and know that I’m moving behind you.
2. We definitely butterfly well done fillets.
Omg I never understood why people do that lol!
I can't stand when people do this. Or when they say behind when they're really just walking by you.
Bruuuuh who does that
I just yell down the line! Down the line! Down the line!!!
"corner" yelled loudly then someone comes around, hits you, blames you omfg
cant forget "SWINGIN' HOT" whenever they're moving something from the broiler to the line 🤣
Or from any other station to the line lol
HOT CORNER
I am so glad you said that about it being because the server didn't ring it in and that whole explanation. I dealt with that issue constantly in my restaurant days and it drove me crazy and servers could be so ridiculously unrealistic and impatient with the kitchen and I just wanted them to work back there and see what it's like. I was literally thinking exactly what you said before you said it you read my mind.
I’m auditioning for a film role as a line cook and this helped me a ton. Thanks for sharing your knowledge, dude. Subscribed.
Hey thanks so much! If you need any other info holler and I can try and share anything I can. Thanks again!
Also I’m not sure what all your role entails but I have a video up about my first night on the Cook line which was also my worst night which has really good info for somebody just starting out
@@x86ed thanks man! The role is meant to be an experienced line cook but I'll check out your other videos. The turnaround is super tight (they just sent me the script and want the tape in by Monday morning). Any chance I can email you or hop on a Zoom call for 15 minutes?
@Davide Grody email can work absolutely, I have a disgusting work schedule and don’t want to commit to a call just to cancel. My email is 86thStreetProject@gmail.com
I also do the "behind" in public spaces. I'm more old school French trained, so instead of "heard!" I respond with "Oui chef!"
I prefer the classic “coming on your ass”
I worked with a guy for a short time, Every. Single. Ticket. "Walkin' in...Walkin' in...Walkin' in..." im glad that no one else I've worked with since then has ever said that. Ive never heard Temp out, or Swingin', maybe different states, different phrases.
Lmao 😂yeah Same here 💀
Thanks for the fantastic points. Although I've primarily worked front of house, knowing these terms has helped me communicate to my team both front and back of house SO much better.
You nailed “rush” so perfect!!
When I see “rush” I like to play working man by rush on a jukebox!
@@Bschroeder1987 nice 🤣 also would be interested to know your thoughts as a chef on the video I did about the dude that weighed his steak at the table lol.
@@x86ed In my kitchen and others in the south, we use "on the fly"
omg nvm i lied. i was typing as you were talking. Omg
She.... what a bastard lol
Man it kills.me.when I work.in.a kitchen that noone speaks to the next guy....no corner calls.....no swinging hot .....no walking in.....and I'm walking out 🤣
I just saw a pic of someone’s hand practically melted off because one of the cooks didn’t say behind. Pretty graphic. Pet peeve of mine is not using call out
@@x86ed it's saddens me man....ya know I loved where I was just working.....hands down loved it....the owner my boss worked side by side with us....but I was watching him start to treat people negatively and he kept telling us that he was going to fix the air conditioning in the kitchen yet all around the outside of the building the parking lot the interior the roof hell he even replaced his hood system but told us he couldn't afford the air conditioning for the kitchen. One day I was late I stopped to grab Gatorade for the entire kitchen because it was hovering around 127 degrees in their all week and when I walked thru the door they had placed bets on how long it took me to get there. The only text I received was saying how it was ridiculous that I was late.....later that same day his wife started clapping her hands in my face and he started talking sideways at me so I walked out. Only place I've worked in this town that someone didn't look at me crazy for using call outs and talking the entire time we were working in the kitchen together....but it's like you said toxicity and under value of employees that work their asses off is where we draw the line.....
@@zigzag2370not your responsibility to hydrate the kitchen when shits hitting the fan. Kinda crazy that the cooks all turned against you for getting Gatorade lol
I said behind at the bar the other day. I also didn't realize I still had a towel in my back pocket
I’ve had towels in my pocket and aprons in my car lol it’s great lol
I will be in my kitchen, home alone and still say "knife". 😂
I've been a cook for 6 years. And man this video is funny. Especially when even outside of work I say 90% pf those phrases out of instinct. So my parents or some stranger looks at me like I'm insane lol
86 chef: let me get some shrimp scampi on the Fly.
Me: heard that, shrimp with wings.
Lol .... I need it yesterday ...aka rush
I never and still refuse to say Behind, many times I had chefs get confused and turn to walk straight into me. If it's a knife, I drop my arm holding the knife near my thigh with back on knife facing forward and say, CAREFUL, coming through, or if it's a hot pan or pot etc, I hold it up high on head level and say CARE VERY HOT COMING THROUGH. It's really easy to make just one little mistake and you can hurt yourself most likely more than others, just trying to respond to miscommunication in a very dire moment.
the kitchen i work in defintely everyone says knife or behind, however one of the chefs doesnt say it and trys shoving people or poking people to get them to move and when i say behind or watch your self for example they plain dont move, which is frustrating when your trying to work a section or prep food
86 is not a reference to 86th st it is because the original restaurant (Chumley's) in the West Village had a second back exit from when it was a speakeasy that led out to #86 on s different steet...so when they were about to be be raided they would shout "86" and the cause item by the secret exit. It is still there today
It opens to 86th Bedford Street. That’s why there’s an 86 on the door.
I'm a prep cook, and I just yell "SHARP" when walking with a knife. People get out of the way pretty quickly.
I was taught the 86th street story too, but my inner Italian so wants the mob story to be the true origin.
2:15 It is called "expo" the line expediter calls the tickets and when to "fire"
Heard!
"on the fly" and i neeed it "yesterday" ... Also "re- fires" are usually priority no matter what
haha dont forget "Yes, Chef!"
Damn!
I remember doing a sag. Probably spelled that wrong but when u go in for a job interview and they basically make u prep and then work a shift I mistimed making a sauce and had to struggle real hard to catch up
8:30 xD
Mass in place is mise in place. You definition is slightly modernized. A lot of your explanations could use a little study but I like your script. 86 is the form used in the navy when something is taken off inventory and 86ed and dumped at sea, originally. Rush is where you give priority to an item. On the fly is where you might might bump an item from your production of one ticket to cover a on the fly call and replace that item with the next item in sequence.
Thx homie. Starting my first kitchen manager position at 40 years old. Restaurants called me back. Weird.
Best of luck!
I would never be a waiter or work in a kitchen but the videos are interesting
Note: all of these communications such as behind! Sharp! Or most importantly imo heard! Quite often need to be said with a sense of authority. I mean loud. Kitchens can be very loud so audible communication is extremely important.
Not sure how common this one is but “play the game” .. meaning it might be getting towards the end of service and you only have say a few orders of something prepped (pasta, steaks cut,etc…) do you just go with what you have and ride it out hoping you have enough?.. as opposed to getting prepping more knowing you may have extra at the
End of the night ..”play the game “…
I herd them all
All perfect
Temp out
On the fry
86
Fire
Behind
Rushing in
All day
Behind
Herd
Heard! Yes, Chef!
Hey appreciate the sub! If you have any questions feel free to lmk I’ll do a video on it!
Heard
Where's your MEESE!?!
I used to alway say "excuse me", "behind", etc. as a dishwasher, but no one listens, so I kind of just gave up on that. I'll say "excuse me" and there's not a flinch. I'll say "behind" and they'll still back up like a fucking moron. It eventually got to a point where I was losing my voice having to go "'scuse me, behind, behind, 'scuse me, behind" trying to carry plates and trays to the back of the kitchen where the chefs work, without them acknowledging, to the point where I was tempted to get a whistle and just blow it instead. Can't miss a deafening wail 2 feet from your ear.
I was told during world wad two the US navy had to be where the ocean depth was 86 fathom before they could drop the garbage over board
I say behind all the time. The chef I worked under didn't like heard...so mine is got it
In the weeds or sucking wind.
I say “sharp! when there’s a knife involved. With dishes or whatever, “hot pan, hot plate!”
rush also meaning "on the fly" in this scenario
EDIT: just got to the "on the fly" scenario lmao my bad for not finishing the vid before commenting, but it still tracks
True, one could say “hey I need a rush on that item” and it’s pretty much the same. I need to do an updated video and add some more terms.
@@x86ed I think this is well interpreted for those not only who have been in the industry but for those who want to enter. this is good info ngl
Is it weird that we generally say "yes chef" in place of heard.
I don’t think so, but what about oui chef lol
@@x86ed oh and that too. Normally the chefs say Oui after dockets are read out.
@@x86ed oui oui hon hon titty croissant
I think yes chef is more French Laundry while heard is for everywhere else
Been watching to much hells kitchen
I believe eighty six comes from military shorthand eight and six corresponding to t o to throw
8 miles out 6 feet under my favorite cuz if we 86 it dead
Hey man I think you forgot the R in your thumbnail! No hate, nice videos.
What hilarious is your the first person to say anything lmao. Good catch
I thought the stuff you were rattling off in the intro was the start of the phrases.
Are you on Instagram too?
I’m on X not so much insta. I have one just not super active
@x86ed I think I have X, I used to anyway. What's your username ? I'd love to follow you. I love stuff like this because I'm relatively new to cooking and these little tips are everything!
Mines Lkvinette
@x86ed I tried searching x86ed and I didn't find it
@@laurenkellyvinette924 sure my handle is @x86_ed
epic
Ahaha saying backs / behind in public 😢
I’m in on the 86th street reasonality for 86
18 years,then how old are u? U look 20s😮
I’m turning 38 I’m a few days 😊 👴
Heard is not accepted in proper kitchens generally. I personally hate it, call back the order how you’re supposed to
I hate stuffy places and conceited co workers. WTF is a "proper kitchen".
What about "Hot stuff comin' through" in an effeminate voice?
I should do a banter one that would be great!
I worked for a bear at one point, this was a constant joke.
Same here! @@307cavalier5
Heard!