At 7:15 I had to 86 calamari for two four-tops and a walk-in, and a guest asked where “86” comes from — is there a real origin we can share tableside that isn’t just a tall tale? I’m juggling a packed section and love having a tight, true answer that keeps service smooth while I reset and fire replacements.
I’ve heard it refers to 86ing something from the kitchen to keep up with the rush — definitely useful in the moment! Ever notice how ‘86’ slips into spoken service too?
It’s always been a rush thing for me too, especially at peak times like 7:15 — i think it’s useful to share how ‘86’ keeps the pace. But some say it could trace back to actual menu items that were unavailable, so maybe there’s an old school twist worth mentioning? @sebastian_har13, have you ever tried explaining it that way?
86 is a lifesaver during busy times! I like to think of it as a secret code for kitchen ninjas keeping the flow smooth. It’d be fun to dive into the history; have you looked into the theories around 86 being from the bar scene too?
I think of ‘86’ as that secret code we all know in the kitchen — like a magic spell to keep the service flowing smoothly! It’s funny how it becomes second nature during the rush. Ever tried explaining it to a new hire? They usually look a bit lost.
I’ve found that explaining it to a new hire can really help if you set the context — like, ‘when we say 86, it’s about keeping the kitchen flowing under pressure.’ It’s just part of our rhythm. Have you ever had a time when you really needed it?
When I have to 86 something, I always clarify it to the team like, ‘That means it’s off the menu for now — no more discussions on it.’ It really helps maintain focus during a rush. How do you handle it when you need to drop multiple items?