In this fascinating essay at Life & Thyme, Katie Bell writes about the importance of language in the professional kitchens of restaurants. She points out that the special terms and names used between chefs and staff serve multiple purposes – building camaraderie, to reinforce philosophy, to teach, and for so much more. Here’s a small sample:
For the majority of us, picking up that language is a rite of passage. On my first job as a host in a nice restaurant in Colorado, I entered the kitchen to a host of words I knew, but in a context that made no sense. I had so many questions. What is this four top? Why do they keep saying deuce? Who is taking a turn? What is this girl calling a double seating? Why does this guy keep screaming corner every time I walk around one? Why is that cook telling me there are eighty-six chickens? What does it all mean, and why is everyone getting so excited about it?
Click on over to read the rest of it!



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Announcing the 
The American Name Society has launched four new Special Interest Groups on Facebook. Today we’re spotlighting the
One of the most delightful running gags on the TV show Riverdale is the use of almost-but-not-quite-right brand names: Veronica charges up a storm on a shopping website called Glamazon.com, and buys Fred Andrews an expensive wallet at Barnaby’s. Riverdale‘s faux-name practice is an homage to the original Archie comics, which used similar wordplay for products and celebrities — as when Bingo Skar of The Bottles visited Riverdale (Issue 155, in 1965). 