ShiftTrained / Glossary
Restaurant Training Glossary
The words that run through every shift — defined in plain English by a team that has actually worked the floor. From steps of service to 86'd to mise en place, here's what the language of restaurant training really means, and why each term matters when you're getting a team ready for the door.
86'd (Eighty-Sixed)
In restaurants, to '86' an item means it's no longer available — usually because the kitchen has run out. When a dish is 86'd, servers must stop selling it immediately and know what to suggest instead. The term is also used for removing an item or, informally, ejecting a guest.
Read the definition →Allergen Protocol
An allergen protocol is a restaurant's defined procedure for handling guest allergies — how staff identify allergens in dishes, communicate them accurately, prevent cross-contamination, and confirm what's safe. Because a mistake can be life-threatening, allergen knowledge is the highest-stakes part of staff training.
Read the definition →Back of House (BOH)
Back of house (BOH) refers to the kitchen and behind-the-scenes side of a restaurant and its staff — line cooks, prep cooks, chefs, dishwashers, and expediters. BOH training centers on recipes, food safety, prep standards, and allergen handling rather than guest-facing service.
Read the definition →Cross-Contamination
Cross-contamination is the unintended transfer of allergens or harmful bacteria from one food, surface, or utensil to another — for example, frying a gluten-free item in the same oil as breaded food, or using the same knife for nuts and a nut-free dish. Preventing it is central to food safety and allergen protocols.
Read the definition →Front of House (FOH)
Front of house (FOH) refers to the guest-facing side of a restaurant and everyone who works it — servers, bartenders, hosts, runners, and bussers. FOH staff handle the guest experience directly, so their training focuses on menu knowledge, service standards, and hospitality.
Read the definition →Menu Knowledge
Menu knowledge is a staff member's command of what the restaurant sells — ingredients, preparation, allergens, pricing, pairings, and how to describe each item appetizingly. Strong menu knowledge lets servers answer questions confidently, guide guests, and suggest add-ons, which directly affects check averages and guest trust.
Read the definition →Menu Memorization
Menu memorization is the process of learning a restaurant's menu well enough to recall items, ingredients, allergens, prices, and pairings on demand. Rather than rote flashcards, effective menu memorization uses repetition and testing so the knowledge sticks under the pressure of a live shift.
Read the definition →Mise en Place
Mise en place is a French culinary term meaning 'everything in its place.' It's the practice of preparing and organizing all ingredients and tools before service begins, so cooks can execute quickly and consistently once tickets start firing. It's a cornerstone of kitchen discipline.
Read the definition →Modifier (POS)
A modifier is a POS option that customizes a menu item — a side choice, cook temperature, substitution, or add-on that may change the price. Modifiers capture how an item is actually ordered ('add avocado +$2,' 'no tomato,' 'medium-rare'), so staff need to know which options exist and what they cost.
Read the definition →Pre-Shift Meeting
A pre-shift meeting is a short team huddle held before service starts, where the manager reviews specials, 86'd items, reservations, allergen alerts, and goals for the shift. It's the daily moment restaurants use to get everyone on the same page before the doors open.
Read the definition →Steps of Service
Steps of service are the ordered sequence a server follows for every table — from the greeting and drink order to describing specials, taking the meal order, checking back, clearing, and presenting the check. A consistent sequence is what makes service feel polished rather than random.
Read the definition →Upselling & Suggestive Selling
Upselling (or suggestive selling) is when a server guides a guest toward additions or upgrades — an appetizer, a wine pairing, a premium cut, dessert — that improve the meal and raise the check. Done well it feels like helpful hospitality, not pressure, and it depends entirely on menu knowledge.
Read the definition →
About the Author
Terry Psaltakis is a 30-year restaurant operator who has opened more than 20 concepts across multiple markets, in every role from dishwasher to Owner. He founded ShiftTrained in Chicago to solve a problem he lived for three decades: pre-shift meetings don't actually train staff. Terry writes about the operational side of restaurant training, AI in hospitality, and what works on the floor.
LinkedIn · terry@shifttrained.com
Last reviewed June 2026
“Since we started using ShiftTrained, wine sales for both bottle and by-the-glass are up 34%. The staff is not scared to talk about the wine anymore.”
George G. · Black Barrel · Chicago
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