The restaurant industry is a world of its own, filled with unique lingo, fast-paced movements, and a complex system of communication. One term that often piques the curiosity of outsiders is “86.” What does it mean? Is it a dish on the menu? A secret ingredient? Or something else entirely?
The truth is, “86” is far more common than you might think. It’s a vital piece of restaurant jargon, and understanding its meaning can shed light on the inner workings of this dynamic environment.
The Meaning of 86: Unavailable and Out of Stock
At its core, “86” in restaurant parlance signifies that an item is unavailable. This could refer to a specific dish, a particular ingredient, or even a beverage. When a server says “86 the salmon,” it means the kitchen has run out of salmon, and it should no longer be offered to customers.
This term effectively communicates to the front-of-house staff (servers, bartenders, hosts) that the item is no longer an option. It allows them to avoid taking orders for something that cannot be fulfilled, preventing disappointment and streamlining the service process.
Origins and History of the Term “86”
The precise origin of “86” is shrouded in mystery, and several theories exist. Pinpointing the exact moment and reason for its adoption proves difficult, as restaurant slang often evolves organically and isn’t formally documented.
The Chumley’s Connection: A Speakeasy Story
One popular theory links “86” to Chumley’s, a former speakeasy in New York City during the Prohibition era. Located at 86 Bedford Street, the story goes that whenever the police were raiding the establishment, the staff would yell “86!” as a warning, signaling patrons to discreetly exit the back door and avoid arrest. This allowed the business to operate undetected.
However, there’s little concrete evidence to support this theory. While Chumley’s undoubtedly has a rich history, the connection to the restaurant term remains largely anecdotal.
The Waldorf-Astoria Tale: An Address-Based Explanation
Another theory suggests that “86” originated at the Waldorf-Astoria hotel, also in New York City. One explanation says that they removed problem patrons via one of the back exits. The patrons would be told to leave through the 86th street exit, and thus become 86’d.
Code Numbers and Restaurant Terminology
Some believe that “86” is simply part of a broader system of code numbers used in restaurants to communicate quickly and discreetly. In this scenario, “86” might have been randomly assigned to mean “out of stock” or “unavailable” for some specific, unknown reason.
While the true origin may never be definitively proven, the term has undeniably cemented its place in the restaurant lexicon. It serves as a concise and efficient way to manage inventory and customer expectations.
Beyond “Out of Stock”: Broader Applications of 86
While “86” primarily indicates an item’s unavailability, its usage can extend to other situations within a restaurant setting.
86ing a Customer: Dealing with Disruptive Behavior
In some cases, “86” can refer to barring a customer from the establishment. If a patron is consistently disruptive, rude, or violates the restaurant’s policies, the management might “86” them, meaning they are no longer welcome and will be refused service.
This usage of “86” is less common than its application to menu items, but it reflects the term’s broader connotation of removal or cancellation.
86ing an Employee: Termination or Suspension
Although far less frequent, “86” could, in very informal settings, also be used to refer to the termination or suspension of an employee. This usage is highly discouraged due to its potential for misinterpretation and negativity. More professional and explicit language should always be used in such situations.
Why Use “86” Instead of Simply Saying “Out of Stock?”
The brevity and efficiency of “86” are major reasons for its continued use. In a busy restaurant environment, time is of the essence. Shouting “We’re out of the special!” takes longer than simply saying “86 the special!”
Here are some additional benefits:
- Clarity: The term is universally understood within the industry, minimizing the risk of miscommunication.
- Discretion: Saying “86” can be more discreet than announcing “We’re completely out of X” within earshot of customers, potentially avoiding negative impressions.
- Tradition: The restaurant industry values its traditions, and “86” is a long-standing piece of its unique culture.
Examples of “86” in Action
To further illustrate how “86” is used in practice, consider these examples:
- Server to Kitchen: “86 the clam chowder. We just sold the last bowl.”
- Bartender to Server: “I need to 86 the raspberry syrup. I’m completely out.”
- Manager to Host: “86 table 12 for Mr. Henderson. He’s causing problems again.”
These examples highlight the versatility of the term and its role in facilitating smooth communication between different departments within a restaurant.
The Evolving Restaurant Lingo
While “86” remains a staple in restaurant terminology, the industry is constantly evolving, and new terms emerge regularly. Some restaurants might use alternative phrases or codes, but “86” continues to be widely recognized and used.
Remaining adaptable and staying informed about industry trends is crucial for anyone working in the restaurant business. While traditional terms like “86” maintain their relevance, understanding new jargon can further enhance communication and efficiency.
Conclusion: The Enduring Legacy of “86”
“86” is more than just a quirky piece of restaurant slang. It represents a practical and efficient way to manage inventory, communicate with staff, and maintain a smooth service flow. While its exact origins may be debated, its enduring presence in the restaurant industry is undeniable. Understanding “86” provides a glimpse into the unique culture and dynamic environment of this fast-paced world. The next time you hear someone say “86” in a restaurant, you’ll know exactly what they mean: that item is no longer available. That helps everyone involved have a better day.
What is the primary meaning of “86” in a restaurant setting?
The core meaning of “86” in a restaurant context signifies that a particular menu item is no longer available. It’s a shorthand way for kitchen and front-of-house staff to communicate that a specific dish, ingredient, or even a beverage is out of stock. This prevents servers from taking orders for something the kitchen can’t fulfill, ensuring a smoother service and happier customers.
This shortage could be due to a variety of reasons. Maybe the kitchen ran out of a key ingredient, a specific dish wasn’t prepared correctly and had to be discarded, or a piece of equipment needed to prepare the item is temporarily out of service. Whatever the cause, “86” instantly alerts everyone to the unavailability, promoting efficiency and minimizing customer disappointment.
Where did the term “86” originate, and what are some theories behind its origin?
The exact origin of the term “86” is shrouded in mystery, and several theories attempt to explain its etymology. One popular theory links it to Chumley’s, a speakeasy in New York City during Prohibition. Legend says that if the authorities raided the establishment, customers were told to exit through the back door, located at 86 Bedford Street, hence “86-ed.”
Other theories include that it’s rhyming slang for “nix,” meaning to reject or cancel. Some connect it to the number of items listed on a menu, suggesting that once 86 items were crossed off, the menu was considered complete. While the true origin remains uncertain, the term’s prevalence in the restaurant industry speaks to its effectiveness and historical usage.
How is “86” typically communicated within a restaurant?
Communication of “86” often happens quickly and discreetly. Kitchen staff might yell “86 the salmon!” or “86 pasta!” to alert the servers. In modern restaurants, this might also be communicated through POS (Point of Sale) systems. Servers can then update their customers and avoid taking orders for unavailable items.
The goal is to inform everyone efficiently without disrupting the dining experience. Some restaurants utilize whiteboards or digital displays in the kitchen area to visibly indicate items that have been “86-ed.” Regardless of the method, swift and clear communication is crucial for maintaining smooth operations and providing excellent service.
Besides a menu item, what else can be “86-ed” in a restaurant?
While primarily used for food and drink items, “86” can also extend to other things. For example, a particular table could be “86-ed” if it’s out of service due to a spill or maintenance issue. Similarly, a specific type of glassware might be “86-ed” if there’s a shortage or breakage.
The flexibility of the term allows it to be used in any situation where something is temporarily unavailable or removed from service. In essence, “86” becomes a convenient code word indicating that something should not be offered or utilized at the moment, regardless of its specific nature.
Is “86” used in other industries outside of the restaurant world?
While “86” is most prominently associated with the restaurant industry, it occasionally surfaces in other contexts. It can be used informally to mean “to get rid of,” “to discard,” or “to reject” something, especially in a fast-paced environment. You might hear it in retail, meaning to remove a product from the shelves, or in construction, referring to disposing of unusable materials.
However, the term’s usage outside of the restaurant industry is far less common and widely understood. It’s more likely to be encountered within circles familiar with restaurant terminology, or in situations where a concise and somewhat cryptic way of saying “remove” or “eliminate” is desired.
What is the difference between “86-ing” something and “comp-ing” something at a restaurant?
“86-ing” a menu item, as discussed, means it is unavailable and cannot be ordered. It’s about a lack of supply or functionality. In contrast, “comp-ing” an item means providing it to a customer free of charge.
“Comp-ing” is usually done as a gesture of goodwill, perhaps to rectify a mistake, compensate for a long wait, or celebrate a special occasion. It’s a service recovery tool used to maintain customer satisfaction, whereas “86-ing” is a practical solution to an operational issue.
Are there alternative terms or phrases restaurants use instead of “86”?
While “86” remains a popular and widely understood term, some restaurants may opt for alternative phrases, either to modernize their communication or to create a less cryptic environment for new staff. Some establishments might simply say “We’re out of…” followed by the name of the unavailable item.
Other alternatives include “No longer available,” “Sold out,” or even creating internal codes specific to the restaurant. The choice often depends on the restaurant’s culture and the desired level of formality. However, “86” persists as a readily recognizable and efficient way to convey unavailability within the fast-paced culinary world.