Definition

The magical word that means your shift is over and you can finally stop smiling through the pain. Usually followed by the fastest clock-out in human history and the sweet exodus toward a beer.

Example Usage

Once you finish closing your station, you're cut—and don't forget to clock out this time.

Origin

Restaurant labor terminology

Fun Fact

The phrase 'getting cut' can make a dead-tired server move faster than a fire alarm.

Source: Restaurant industry slang

Related Terms

Beginner

heard

The acknowledgment shouted to confirm you received an order or instruction, proving you're paying attention and can't later claim ignorance. The kitchen's version of 'read receipt.'

🍳 Food / Culinary
Beginner

bouquet garni

A bundle of herbs tied together or wrapped in cheesecloth, tossed into stocks and braises to infuse flavor before being fished out like aromatic tea bags. The French solution to picking thyme sprigs out of your teeth.

🍳 Food / Culinary
Beginner

splash

A small, imprecise amount of liquid added to a dish—more than a drop, less than a pour. The measurement system favored by chefs who scoff at your measuring spoons.

🍳 Food / Culinary
Intermediate

confiture

A fancy French way of saying 'jam' or 'preserved fruit,' because apparently 'jam' isn't sophisticated enough for culinary snobs. It's essentially fruit cooked with sugar until it achieves that perfect spreadable consistency, often featuring candied or preserved whole fruits. Say it with a French accent and charge three times more.

🍳 Food / Culinary
Intermediate

flash

To briefly reheat something, usually in a pan or oven, without actually cooking it further. The culinary equivalent of the snooze button for mise prep timing.

🍳 Food / Culinary
Advanced

run the pass

To take charge of the expediting station, coordinating timing and quality control for all dishes leaving the kitchen. The conductor's podium of the culinary orchestra, where reputations are made or destroyed.

🍳 Food / Culinary

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