Heard: Kitchen Etiquette, Communication, and Discipline on the Line
D, Richie
Synopsis "Heard: Kitchen Etiquette, Communication, and Discipline on the Line"
**HEARD: Kitchen Etiquette, Communication, and Discipline on the Line** is a working guide to how restaurant kitchens actually communicate during service. Written for new line cooks, prep cooks, commis, culinary students, career-changers, and managers training a small kitchen, this book covers the unwritten rules that make a brigade function under pressure. You will learn what to say, when to say it, who needs to hear it, and what happens when communication fails. Inside, you will learn: - How the real kitchen hierarchy works during prep and during service - What calls such as **heard, behind, corner, hot, sharp, fire, pick up, all day, on the fly, 86, walking,** and **hands** actually mean - How tickets move from the dining room to expo, the stations, and the pass - How to call timing, ask for a fire, hold an item, and flag a problem early - How to move safely through a tight line with hot pans, knives, trays, and lowboys - How to speak up to chefs, work with junior cooks, and take correction without arguing mid-rush - How FOH and BOH should communicate about modifications, allergies, refires, and returned food - What changes when tickets stack and a station gets buried - What to do before service, after service, and between shifts - The habits that get people fired—or simply never called back Every chapter includes practical spoken examples, “Say this / Don’t say this” comparisons, common failures, decision trees, key calls, and a 10-item checklist. Back matter includes a full glossary, sample ticket dialogue, a seven-day new-hire communication drill, a one-page kitchen communication code, and a first-week script. This is Book 1 of **The Line — Commercial Kitchen Standards**, a series for people who want to cook and work like restaurant professionals—not home cooks decorating plates.
