The first time I watched The Bear, I had to rewind multiple times because I couldn't understand what anyone was saying. "Behind!" "Heard!" "Fire two!" It was like a foreign language—which, in a way, it is.
What makes the show incredible is that none of this is made up. These are real terms used in professional kitchens worldwide. I went down a rabbit hole researching them, talked to friends who worked in restaurants, and now I can't cook dinner without yelling "behind" at my cat.
Here's your complete guide to talking like Carmy (minus the panic attacks).
Essential Kitchen Terms
"Yes, Chef" The most iconic line from the show, and there's a reason it hits so hard. This isn't just acknowledgment—it's respect, hierarchy, and commitment wrapped in two words. When you say "Yes, Chef," you're saying "I heard you, I understand, and it will be done."
"Heard" The kitchen equivalent of "got it." General acknowledgment that information was received. I've started saying this in meetings and people look at me weird.
"Behind" CRITICAL safety term. Alert when walking behind someone. Prevents collisions and burns. In a hot, cramped kitchen full of sharp objects, this isn't politeness—it's survival.
"Corner" Warning when turning a blind corner. The kitchen equivalent of honking your horn. Saves lives.
"Hot" Carrying something hot. People will—and should—immediately clear a path. No questions asked.
"Sharp" Carrying a knife or something dangerous. Same priority as "hot." Move.
"Coming Down" / "Walking" Food is about to be served. Plates are plated and ready for pickup. The moment of truth.
"Fire" Start cooking a specific item. "Fire two salmon" = begin cooking two salmon NOW. Not later. Now.
"86" (Eighty-Six) Item is sold out or removed. "86 the risotto" = no more risotto, don't sell it. The origin of this term is debated, but the meaning is universal.
"All Day" Total count needed across all tickets. "Five steaks all day" = five total steaks are ordered, period. Helps track the big picture.
"On the Fly" Needed IMMEDIATELY. Rush order. Drop everything. This is the highest priority call.
"Pick Up" Food is ready for servers to take to tables. The kitchen's job is done; now it's on FOH.
"Mise en Place" Everything in its place. The philosophy that proper preparation prevents chaos. This is how professionals stay sane during a 200-cover night.
"In the Weeds" Overwhelmed. Drowning. Falling behind on orders. The feeling The Bear captures better than any show ever made.
"Push" Recommend a specific item to customers, usually something that needs to sell before it goes bad.
"Drop" Start cooking an item. Similar to "fire." Some kitchens use one, some use both.
"Covers" Number of guests served. "We did 200 covers tonight" = 200 people ate here tonight. A measure of both success and exhaustion.
Test Your Skills
Think you could survive The Bear's kitchen? I built a Ticket Rush game that simulates the chaos of a dinner service. Fire orders, call behind, try not to end up in the weeds.
I'll be honest: it's stressful. But not "Carmy-locked-in-the-walk-in" stressful. Manageable stressful. The good kind.