BOH lingo!

It's been a week of back of the house saute station action for me. Its kinda fun going to school and not having formal classes anymore, i am thrown into a real cooking environment. Its like when i was in high school, i always sat in my boring pre-calculus class, and thought, "I god, when i am i ever going to use the practicality of this seriously! i mean i know how to add and subtract!". But here, we are put in the real world, shown that what we learn IS valuable in real life. I must say i was lucky to be in the back of the house, my peers that got in the front of the house told me its kinda boring, and that there are sick of smiling at people and getting them their lattes. And apparently, the saute station is the most sought out for because the chef asked who wanted to work next week and everyone jumped to it. As hard as it was on busy nights, i must say it was fun. I think the chef put me as a runner next week which i am not to happy about, but we'll see, at least its not front of the house (or FOH). speaking of which (pun intended), theres a whole set of words i picked up this week. If any of you have ever worked in a restaurant or cafe kitchen, you may be familiar with the terms. I don't like them all, but here they are (Merriam Webster, shame on you for making EVOO an official word):
-"all day": i got yelled this a lot from the sous chef who was expediting. when i got slammed with orders he'd yell out, "yo, you got 4 Alfredo's all day". Its basically how many dishes i needed to get out total. So if table 12 orders two orders of salmon and table 19 orders four orders of salmon, that's "six salmon, all day."
-"on the fly": usually, yelled not by the sous chef but by the chef. This could be a special order, or maybe an order that got messed up and needs to be replaced ASAP. When i did orders, i did them in the order they were issued, but "on the fly" had first priority to get made.
-making a dish "sexy": this term is relative, sometimes it means to make it look really nice by adding s nice garnish like chopped parsley, this was the case in my station. but sometime, people use it when they add some kind of really indulgent product like extra cheese, bacon pieces, or truffles. hmm which is sexier bacon grease or parsley???
-"Mise en Place": Essentially, it means everything in its place, very crucial to have your mise set up so you have everything you need handy so you can bust out dishes as they get ordered.
-cambro: its a large plastic bin when i throw in used saute pans once i finished with them, the runners then bring the cambro to the dishwasher (yay, i dont have to do dishes!)

these are just SOME terms, i only listed those we actually used A LOT because some "official" terms are just not used, at least not in our kitchen.