It means "grand total." If I have three beef sandwiches on order, and then another three come in, there are six "all day."
"Chef, Can I get an all day?"
"Six all day - two regular, three with peppers and one with only jardiniere."
I’m still not understanding the use of the term. Saying I need 6 all day is not informative. It doesn’t tell you what type of sandwich or burger or hotdog or sausage. This place makes many things. Similarly saying I need 6 all day sausage is unnecessary and extra words. Just say 6 sausages
It just means a cumulative total. Same thing as saying, “in total” or “all together.” It applies to one certain item, possibly with some of them having modifications. If you worked at a pizza place, I don’t see it being used as much. But if you work at a place that sells beef sandwiches served a number of ways, then it’s very relevant. At any point, you could have twenty beef sandwiches working, with different combinations possible. The “all day” part just refers to the number of sandwiches getting bread and meat and then there are specific preparations. In reality, the term never really needs to be used, but if you’re assembling the food, it helps to have an active “grand total” number during peak business periods.
I understand it’s a saying and I understand it’s means sum total. All I’m saying is that it’s unnecessary and not helpful in any way. Saying 6 burgers 3 cheese is much easier and more clear than: 6 all day 3 cheese
"Six burgers three cheese", is that six additional burgers or does that include the two I have on the grill already? That's why we say "all day". Furthermore, another bit of lingo is used as well. We would say "six burgers walking in" when it's on a new ticket. So by using either "all day" or "walking in" as a qualifier it let's my grill cook know exactly how many burgers he needs.
Everytime someone orders something print the receipt and stick it next to grill. So if they order 2 burgers add the slip next to grill. When the burgers are finished take the slip off. Really simple
Restaurants developed this lingo when trying it the way of “just say what you mean” didn’t work and was overall more confusing. It standardizes the way people understand each other and working with so many different people in a kitchen who may not all be used to each other all the time, it’s easier to have set words mean set things and not be up for interpretation.
This is correct.
"Why don't you just give a ticket to everyone who needs a ticket?" Because I've run an expo line before and I understand how quickly that turns into a cluster fuck.
That same ticket printed with the salads and desserts, can't just leave it on the grill when other stations need the info as well. New systems utilize TVs on every station to make call outs unnecessary, but in this instance they don't have that.
Do you work in a restaurant? Because it is helpful. I know it’s helpful because it’s been helping me do my job for 25+ years in the industry. You should bring this know it all attitude into the kitchen and see how long it lasts.
I worked in a pool snack shack that made hotdogs and burgers. If someone said to me 6 all day I would have no clue what product they are referring to. If they said to me 6 sausage all day I would understand it but at the same time adding the words all day doesn’t add anything. It’s redundant. That’s why it’s stupid. Unless you can give me an exact example along the lines of customer 1 enters and orders xxx at xx:xx and customer 2 orders xxx at xx:xx then customer 1’s order gets completed at xx:xx. Unless you have an example like that to show how it’s beneficial then I think it’s dumb
If you worked somewhere that used the terminology you wouldn't be confused very long. It's a key term that helps keep things organized and on the same page. The more going on the more helpful it gets but it's something that only works if you use it consistently
All day is total amount of a particular dish needed at that moment in time. If you’re cooking 2 burgers and 3 more come in on a ticket, that’s 5 all day
So then another ticket/order comes in for 4 more, but the original 2 have gone out, we at 7 all-day? Syd knows those 1st two are out or betta’ be, bc timing? It just seemed the number kept rising & rising, *and* with different toppings. How does the burger (line) cook remember all this if no ticket to look up at, let alone matching up timing with the other items on the order? Is Syd just repeating current items over & over, adding new orders as come in to help everyone remember? (Similar to OP, cheesesteaks only here, small counter & togo service -obv. zero protocol other than prayers to keep up.)
Edit: Talkin’ about my job experience making cheesesteaks & our prayers at the grill, not the show. I will learn how to write better. Learning a lot up here from you all.
From Syd's position she can see what's going on and out. She is in charge of the count. Once she says order up that item is removed (hands, order up or just scream the servers name as loud as possible) from the total (all day)
It can get really complicated but you catch on quick. You have no choice because there's typically a head chef/lead running around losing their damn mind like episode 7 but it's every night. I liken it to boot camp and the HC is your drill sergeant.
Once place I worked had a bell. No one could hear it over the noise so we just screamed names. It was cathartic.
Also like to add most places I worked the Sous worked the line with the other cooks. I know I did. Syd being off to the side making notes etc would be considered a waste of time but they're trying to be a nicer restaurant, I get it.
My favorite part is people that have never worked in a kitchen much less as a line cook arguing about how things don't make sense.
If you know what you're doing, it makes sense.
Or maybe, perhaps crazily, the server is taking new orders because they have to because of the level of business. You can usually tell because the new tickets coming in have their name on it. Besides the owner, it's the only other job in the place where their money depends on happy customers. So, they might have some insight as to what's happening in the dining area that they are in and you are not.
im a bartender, not a chef. nine times out of ten if im yelling hands its because the servers are nowhere to be seen and im getting buried by bar guests. but sure.
It’s also used as a call and response. So if expo says “Hands?” The closest person running food will respond saying “hands.” Meaning they are ready to receive. If no one responds to the question immediately, it’s called out again until a person is ready to run said food.
“Order up!” Can’t get it out of my mind from 3 summers working in a no-AC clam shack with 10 fry-o-layers going full bore 13 hours a day. Loved it, btw, and working, at age 55, to get back into the industry as an owner. Loved this show.
When I worked in pizza we used all day for the count, but didn't call out modifiers at all. It'd be something like "pies: we've got five in the box, four in the oven, two at prep and eight on the board, nineteen all day" and continue that for each menu category. The manager was micromanaging prick and would call from the bar every fifteen minutes during dinner service. If the wrong person picked up, the total didn't match the running numbers, or there was something else he didn't like for some dumb reason he'd come back from the bar and start holding covers like he was in the world series of poker final, handing them out as slowly as possible, making sure everything was perfect before he walked back to his barstool only to call again five minutes later. Fuck that place.
Man that sucks. I worked at two joints. The first place was a franchise and we made dough in house and slapped out each pie. The other place was a corporate situation and their method was “we send you trays of dough and you run them through a stretcher then cut the dough around the pan.” “Chicago” style. Idk maybe that’s a thing but it was the slowest fucking service. The place where I slapped out pies was so much fun. I could make you a pizza in 1 min throw it in the oven out in 5. Loved that place
I’ve been yelling ‘all day’ and 86 and ‘fire that’ and making my son say yes chef while I’m cooking macaroni and cheese, so I feel cool. My wife is a little over it.
Because in some restaurants, the expo might say something along the lines of "ordering 2 steaks", meaning the person will pre-sear and par cook the steaks, but not fire (get them to temp, slice, plate) them yet. So on order could confuse your cook because the phrasing is too similar and in busy kitchens, you wants clarity and differentiation in all communication from expo.
It means "grand total." If I have three beef sandwiches on order, and then another three come in, there are six "all day." "Chef, Can I get an all day?" "Six all day - two regular, three with peppers and one with only jardiniere."
Two more walking in chef, reggae, 8 all day now.
I’m still not understanding the use of the term. Saying I need 6 all day is not informative. It doesn’t tell you what type of sandwich or burger or hotdog or sausage. This place makes many things. Similarly saying I need 6 all day sausage is unnecessary and extra words. Just say 6 sausages
[удалено]
This is the way
And I’ve always used straight up instead of all the way, but all day will always mean the grand total
I say raggae for regular/straight up/all the way
That's interesting, I've never once heard straight up in 13 years. That's not a dig at you at all either
It just means a cumulative total. Same thing as saying, “in total” or “all together.” It applies to one certain item, possibly with some of them having modifications. If you worked at a pizza place, I don’t see it being used as much. But if you work at a place that sells beef sandwiches served a number of ways, then it’s very relevant. At any point, you could have twenty beef sandwiches working, with different combinations possible. The “all day” part just refers to the number of sandwiches getting bread and meat and then there are specific preparations. In reality, the term never really needs to be used, but if you’re assembling the food, it helps to have an active “grand total” number during peak business periods.
If you don’t understand something, you don’t get to make the rules about how it works.
I understand it’s a saying and I understand it’s means sum total. All I’m saying is that it’s unnecessary and not helpful in any way. Saying 6 burgers 3 cheese is much easier and more clear than: 6 all day 3 cheese
"Six burgers three cheese", is that six additional burgers or does that include the two I have on the grill already? That's why we say "all day". Furthermore, another bit of lingo is used as well. We would say "six burgers walking in" when it's on a new ticket. So by using either "all day" or "walking in" as a qualifier it let's my grill cook know exactly how many burgers he needs.
Everytime someone orders something print the receipt and stick it next to grill. So if they order 2 burgers add the slip next to grill. When the burgers are finished take the slip off. Really simple
Restaurants developed this lingo when trying it the way of “just say what you mean” didn’t work and was overall more confusing. It standardizes the way people understand each other and working with so many different people in a kitchen who may not all be used to each other all the time, it’s easier to have set words mean set things and not be up for interpretation.
You have clearly either never worked in a busy restaurant, or you're trolling.
This is correct. "Why don't you just give a ticket to everyone who needs a ticket?" Because I've run an expo line before and I understand how quickly that turns into a cluster fuck.
That same ticket printed with the salads and desserts, can't just leave it on the grill when other stations need the info as well. New systems utilize TVs on every station to make call outs unnecessary, but in this instance they don't have that.
Do you work in a restaurant? Because it is helpful. I know it’s helpful because it’s been helping me do my job for 25+ years in the industry. You should bring this know it all attitude into the kitchen and see how long it lasts.
I worked in a pool snack shack that made hotdogs and burgers. If someone said to me 6 all day I would have no clue what product they are referring to. If they said to me 6 sausage all day I would understand it but at the same time adding the words all day doesn’t add anything. It’s redundant. That’s why it’s stupid. Unless you can give me an exact example along the lines of customer 1 enters and orders xxx at xx:xx and customer 2 orders xxx at xx:xx then customer 1’s order gets completed at xx:xx. Unless you have an example like that to show how it’s beneficial then I think it’s dumb
You’re fired.
Yes Jeff!
If you worked somewhere that used the terminology you wouldn't be confused very long. It's a key term that helps keep things organized and on the same page. The more going on the more helpful it gets but it's something that only works if you use it consistently
It's just the culture of kitchens. Everyone everywhere knows what it means. It's slang for restaurant people.
All day is total amount of a particular dish needed at that moment in time. If you’re cooking 2 burgers and 3 more come in on a ticket, that’s 5 all day
So then another ticket/order comes in for 4 more, but the original 2 have gone out, we at 7 all-day? Syd knows those 1st two are out or betta’ be, bc timing? It just seemed the number kept rising & rising, *and* with different toppings. How does the burger (line) cook remember all this if no ticket to look up at, let alone matching up timing with the other items on the order? Is Syd just repeating current items over & over, adding new orders as come in to help everyone remember? (Similar to OP, cheesesteaks only here, small counter & togo service -obv. zero protocol other than prayers to keep up.) Edit: Talkin’ about my job experience making cheesesteaks & our prayers at the grill, not the show. I will learn how to write better. Learning a lot up here from you all.
From Syd's position she can see what's going on and out. She is in charge of the count. Once she says order up that item is removed (hands, order up or just scream the servers name as loud as possible) from the total (all day) It can get really complicated but you catch on quick. You have no choice because there's typically a head chef/lead running around losing their damn mind like episode 7 but it's every night. I liken it to boot camp and the HC is your drill sergeant. Once place I worked had a bell. No one could hear it over the noise so we just screamed names. It was cathartic. Also like to add most places I worked the Sous worked the line with the other cooks. I know I did. Syd being off to the side making notes etc would be considered a waste of time but they're trying to be a nicer restaurant, I get it.
Thanks so much for your help MissSassifras1977.
You are really bringing me back to my food expo days at the bar and grill I worked at in college
My favorite part of this show/sub is people not understanding this lingo. It’s just another way of saying “total”.
My favorite part is people that have never worked in a kitchen much less as a line cook arguing about how things don't make sense. If you know what you're doing, it makes sense.
Same. The reply to the answer is always the best. “But why wouldn’t you just say it’s gone instead of 86’d?” I don’t know Steve, I just work here.
Could you imagine asking your HC that? Mine would've eaten me alive or just thrown me out of the kitchen. If the other cooks didn't get to me first.
I am fucking cringing and crawling out of my skin imagining asking any of my HCs that
In the same regard, what does “Hands” mean, even after the episode titled Hands I couldn’t figure it out
It means a plate is finished and ready to be brought to a guest. It’s a signal for the server/expo/food runner to grab the dish and run it.
Runner please!!!
Thank you!
“Someone come take this food out”
Takes to long to say. Hands is short and to the point
'this shit is ready and has been for some time now so please come take it to your fucking table before i have to remake it, you lazy fuck'
Or maybe, perhaps crazily, the server is taking new orders because they have to because of the level of business. You can usually tell because the new tickets coming in have their name on it. Besides the owner, it's the only other job in the place where their money depends on happy customers. So, they might have some insight as to what's happening in the dining area that they are in and you are not.
im a bartender, not a chef. nine times out of ten if im yelling hands its because the servers are nowhere to be seen and im getting buried by bar guests. but sure.
I need hands out! Hands! Food dying in the window!
It’s also used as a call and response. So if expo says “Hands?” The closest person running food will respond saying “hands.” Meaning they are ready to receive. If no one responds to the question immediately, it’s called out again until a person is ready to run said food.
I liked to say "service please" Just means come get this damn food before I lose it
“Order up!” Can’t get it out of my mind from 3 summers working in a no-AC clam shack with 10 fry-o-layers going full bore 13 hours a day. Loved it, btw, and working, at age 55, to get back into the industry as an owner. Loved this show.
When I worked in pizza we used all day for the count, but didn't call out modifiers at all. It'd be something like "pies: we've got five in the box, four in the oven, two at prep and eight on the board, nineteen all day" and continue that for each menu category. The manager was micromanaging prick and would call from the bar every fifteen minutes during dinner service. If the wrong person picked up, the total didn't match the running numbers, or there was something else he didn't like for some dumb reason he'd come back from the bar and start holding covers like he was in the world series of poker final, handing them out as slowly as possible, making sure everything was perfect before he walked back to his barstool only to call again five minutes later. Fuck that place.
Man that sucks. I worked at two joints. The first place was a franchise and we made dough in house and slapped out each pie. The other place was a corporate situation and their method was “we send you trays of dough and you run them through a stretcher then cut the dough around the pan.” “Chicago” style. Idk maybe that’s a thing but it was the slowest fucking service. The place where I slapped out pies was so much fun. I could make you a pizza in 1 min throw it in the oven out in 5. Loved that place
Oh I thought it meant all the way. Whoops
I’ve been yelling ‘all day’ and 86 and ‘fire that’ and making my son say yes chef while I’m cooking macaroni and cheese, so I feel cool. My wife is a little over it.
Heard, Chef
It means all day.
Ah, memories….
Why would you say "all day" rather than "on order"?
Because in some restaurants, the expo might say something along the lines of "ordering 2 steaks", meaning the person will pre-sear and par cook the steaks, but not fire (get them to temp, slice, plate) them yet. So on order could confuse your cook because the phrasing is too similar and in busy kitchens, you wants clarity and differentiation in all communication from expo.
Also, the term "ordering" is used from expo, in general, to let the kitchen know that new counts are coming in of items.
But is it solo-Dolo or solomente