The Chef's Code: 7 Essential Kitchen Terms, Including What ‘All Day’ Truly Means

The professional kitchen operates on a lightning-fast, high-stakes language entirely its own. For anyone who has watched a cooking show or stood near a busy restaurant pass, phrases like "86'd," "on the fly," or "in the weeds" might sound like cryptic code. However, no term is more central to the chaos and efficiency of the back-of-house than the simple, yet powerful, phrase: "All Day." As of late 2024, this foundational piece of kitchen lingo remains the critical communication tool that prevents tickets from piling up and ensures every diner gets their meal simultaneously.

The term "All Day" does not mean the total number of a dish sold since the restaurant opened, which is a common misconception. Instead, it is a dynamic, real-time total—the cumulative count of a specific menu item currently needed across all open order tickets at that exact moment. This number is the single most important piece of information for a line cook to manage their station and coordinate with the rest of the team.

The Real-Time Math: How ‘All Day’ Directs the Line

In a professional kitchen, the flow of information is managed by the Expeditor (Expo), who stands at the pass (the window between the kitchen and the dining room). The Expo is the command center, calling out orders and managing the timing of every plate.

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When new orders come in, the Expo mentally (or digitally) calculates the "All Day" number for each component of the meal. This number is then shouted to the Line Cooks, who are organized into specialized stations (like Sauté, Grill, or Fry).

A Practical Example of the ‘All Day’ Call

Imagine a busy Saturday night. Two tickets are currently on the rail:

• Ticket 1: 1 Steak, 1 Salmon, 1 Side of Fries.
• Ticket 2: 1 Steak, 2 Side Salads.

A new order (Ticket 3) just printed:

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• Ticket 3: 1 Salmon, 1 Side of Fries, 1 Side Salad.

The Expo will call out the new orders, but then they will summarize the total needs using the "All Day" count:

• To the Grill Station (Grillardin): "Two Steaks, All Day!" (1 from Ticket 1 + 1 from Ticket 2)
• To the Sauté Station (Saucier): "Two Salmon, All Day!" (1 from Ticket 1 + 1 from Ticket 3)
• To the Fry Station (Friturier): "Two Fries, All Day!" (1 from Ticket 1 + 1 from Ticket 3)
• To the Garde Manger Station (Salad/Cold Prep): "Three Side Salads, All Day!" (2 from Ticket 2 + 1 from Ticket 3)

The line cook at each station now knows exactly how many portions they need to cook or prep to satisfy all open orders, regardless of which table they belong to. This prevents under- or over-cooking and ensures that all components of an order finish simultaneously—a concept known as "plating up" or "hitting the window."

Why ‘All Day’ is Critical for Kitchen Flow and Efficiency

The "All Day" call is more than just a running tally; it is the heartbeat of a high-volume kitchen. Its purpose boils down to several critical operational factors:

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Inventory and Prep Management (Mise en Place)

By knowing the "All Day" total, the cooks can quickly assess their Mise en Place (everything in its place) and determine if they have enough prepped ingredients—from sauces and garnishes to the main protein—to complete the current run of tickets.

Preventing ‘In the Weeds’ Chaos

The term "In the Weeds" describes a kitchen or cook who is completely overwhelmed and behind on orders. The "All Day" call helps prevent this by providing a single, clear, prioritized number. It stops cooks from getting distracted by individual tickets and allows them to batch-cook efficiently.

Ensuring Simultaneous Service

The most crucial goal in fine dining is to ensure that all dishes for a single table are ready at the same moment. The Expo uses the "All Day" number, combined with calls like "Fire!" (start cooking now) and "On Deck" (next up), to perfectly time the cooking process so that the Grillardin's steak, the Saucier's salmon, and the Friturier's fries all hit the pass together.

Beyond ‘All Day’: Essential Kitchen Slang and Lingo

The phrase "All Day" exists within a broader lexicon of specialized restaurant lingo. To achieve true topical authority, understanding these related terms is essential, as they are used constantly alongside the "All Day" count.

Key Kitchen Entities and Terms to Know:

Communication and Status Terms:

• 86'd: A dish is unavailable, either because it has run out of ingredients or been removed from the menu. "The special is 86'd!"
• On the Fly: Used when a dish was missed, dropped, or needs to be made immediately and prioritized over everything else.
• A La Minute: A French term meaning "at the minute," used to describe a dish that is cooked fresh to order, not pre-prepared.
• Walk-in: The large, refrigerated room where perishable ingredients are stored.
• Dupe / Chit: Slang for the paper ticket or order slip that prints in the kitchen.
• Board / Rail: The physical location where the order tickets (dupes) are hung for the cooks to view.
• Behind!: A warning shouted when a cook is walking behind another to prevent collisions in the tight kitchen space.
• Corner!: A warning shouted when a cook is rounding a blind corner.
• Yes, Chef / Heard: The standard affirmative response used to acknowledge an order or instruction, confirming it was received and understood.

Roles and Station Entities (The Brigade):

• Chef de Cuisine: The head chef, responsible for all kitchen operations.
• Sous Chef: The second-in-command, often managing the line and reporting to the Chef de Cuisine.
• Expeditor (Expo): The person who organizes tickets, calls orders, and manages the pass. They are the primary user of the "All Day" call.
• Line Cook: The cooks who work the stations on the line.
• Saucier: The station chef responsible for all sauces and often sautéed items.
• Grillardin: The station chef responsible for all grilled items.
• Friturier: The station chef responsible for all fried items (e.g., fries, calamari).
• Garde Manger: The station chef responsible for cold preparations, such as salads, appetizers, and desserts.

Understanding "All Day" is your first step to speaking the language of the line. It is a testament to the speed, precision, and efficiency required to run a successful restaurant, turning a simple phrase into a powerful organizational tool that keeps the entire back-of-house running smoothly, even during the most intense rushes.