The Bear's authenticity comes partly from its accurate use of professional kitchen terminology. These aren't made-up phrases—they're real terms used in restaurants worldwide. Here's your complete guide to talking like Carmy.
Essential Kitchen Terms
"Yes, Chef" Acknowledgment to the head chef. Indicates you heard an instruction and will follow it. Shows respect and hierarchy.
"Heard" General acknowledgment that you've received information. Can be used for any communication.
"Behind" Alert when walking behind someone. Prevents collisions and burns. Always announce yourself.
"Corner" Warning when turning a corner. Blind spots in kitchens are dangerous.
"Hot" Carrying something hot. People will clear a path.
"Sharp" Carrying a knife or something dangerous. Similar priority to "hot."
"Coming Down" / "Walking" Food is about to be served. Plates are ready for pickup.
"Fire" Start cooking a specific item. "Fire two salmon" means begin cooking two salmon orders.
"86" (Eighty-Six) Item is sold out or removed. "86 the risotto" means no more risotto available.
"All Day" Total count needed. "Five steaks all day" means five total steaks are ordered.
"On the Fly" Needed immediately. Rush order, highest priority.
"Pick Up" Food is ready for servers to take to tables.
"Mise en Place" Everything in its place. Refers to the preparation and organization of ingredients before service.
"In the Weeds" Overwhelmed, falling behind on orders.
"Push" Recommend a specific item to customers, often something that needs to sell.
"Drop" Start cooking an item (similar to "fire").
"Covers" Number of guests. "We did 200 covers tonight" means 200 guests served.
Test Your Skills
Think you could survive The Bear's kitchen? Our Ticket Rush game simulates the chaos of a dinner service. Fire orders, call behind, and try not to end up in the weeds.