Why do chefs say 86?

The Mystery Behind "86": Unpacking Restaurant Lingo

Ever been to a restaurant and heard a server or chef exclaim, "We’re 86 on the salmon!"? This cryptic phrase, common in the food service industry, means the salmon is gone, completely sold out. But where did this peculiar term come from? Its origins are as diverse and debated as a well-curated menu, with several popular theories attempting to explain the meaning of 86.

What Does "86" Actually Mean in a Restaurant?

At its core, "86" is a shorthand for "no more available." It’s a quick, efficient way for kitchen staff to signal to the front-of-house that a particular menu item is no longer an option for diners. This could be due to running out of a key ingredient, a dish being too time-consuming to prepare with current staff, or simply a decision to discontinue it.

Exploring the Top Theories for "86"

The exact origin of the term 86 remains a bit of a culinary mystery. However, several compelling theories have emerged over the years, each offering a glimpse into its potential past.

Theory 1: The Speakeasy Connection

One of the most popular theories links "86" to the Prohibition era. It’s said that speakeasies, often hidden behind legitimate businesses, would use "86" as a code. If the police raided the establishment, patrons would be told to "86" themselves, meaning to leave immediately via an exit at 86 Bedford Street in New York City. This theory suggests the term evolved to mean something is "gone" or "removed."

Theory 2: The Delmonico’s Restaurant Link

Another prominent theory points to the renowned Delmonico’s Restaurant in New York City. Legend has it that their menu featured 86 distinct items. When an item was sold out, it was removed from the list, and the number "86" became associated with "out of stock." This explanation is favored by many in the culinary world for its direct connection to food service.

Theory 3: The Irish Pub Influence

A less common but still plausible theory suggests the term originates from Irish pubs. In some establishments, it was customary to pour a double whiskey and then "86" it, meaning to discard it. This was sometimes done if the whiskey was of poor quality or if a customer was being overly rowdy. This theory links "86" to "getting rid of something."

Theory 4: The "8 and 6" Combination

A more abstract theory proposes that "86" might be a corruption of a phrase like "eight and six," which could have been a code for "no good" or "canceled." This is less substantiated but highlights the creative ways language can evolve.

How Chefs and Restaurants Use "86" Today

Regardless of its precise origin, "86" is an indispensable part of restaurant vernacular. It’s a universal restaurant term used for rapid communication.

• Kitchen to Server: A chef might yell, "We’re 86 on the crème brûlée!" to inform servers not to take any more orders for that dessert.
• Inventory Management: It can be used internally to track items that need to be reordered or are no longer being stocked.
• Menu Updates: When a dish is permanently removed, it’s effectively "86ed" from the menu.

Practical Examples of "86" in Action

Imagine a busy Saturday night. The restaurant is packed, and the popular pan-seared scallops are flying out of the kitchen.

• The chef notices they only have two portions left.
• They immediately alert the head server: "Heads up, we’re 86 on the scallops in about five minutes."
• The server then informs any waiting tables that scallops are no longer available, preventing disappointment.

This efficient communication prevents awkward moments and ensures a smoother dining experience for everyone. It’s a testament to how a simple, albeit unusual, phrase can be incredibly useful in a restaurant setting.

Beyond the Kitchen: Other Uses of "86"

While most commonly associated with restaurants, the term "86" has also found its way into other contexts, often retaining its meaning of "getting rid of" or "canceling." You might hear it in retail to describe a product that’s out of stock or in project management to signify an idea that’s been dropped.

People Also Ask

Why do chefs say "out of" instead of "86"?

Some chefs and restaurants, particularly those aiming for a more formal or less slang-heavy atmosphere, opt to use clearer phrases like "out of stock," "sold out," or "no longer available." This ensures everyone, including new staff or diners unfamiliar with restaurant jargon, understands the situation immediately.

Is "86" considered rude in a restaurant?

No, "86" is not considered rude. It’s standard industry slang used for efficient communication. While it might sound abrupt to an outsider, it’s a neutral term within the culinary world, simply conveying information about availability.

What are other common restaurant slang terms?

Besides "86," other common terms include "on the fly" (meaning to prepare something immediately), "8-6" (which can sometimes refer to a difficult customer or a problem), "behind" (when passing someone in a tight kitchen space), and "fire" (to start cooking a dish).

Can "86" be used for people?

Yes, "86" can sometimes be used informally to refer to removing someone, often a difficult customer, from a restaurant or establishment. In this context, it means to "get rid of" or "ban" them. This usage is less common than referring to menu items.

Next Steps for Curious Diners and Aspiring Chefs

Understanding restaurant lingo like "86" can enhance your dining experience and provide insight into the fast-paced world of professional kitchens. If you’re interested in the culinary arts, delving deeper into restaurant operations and food service terminology can be incredibly rewarding.

For aspiring chefs, mastering these terms is part of becoming fluent in the language of the kitchen. Consider exploring resources on culinary school basics or reading interviews with experienced chefs to gain further insights into the culture of professional cooking.