Kitchen slang 101: talk like a line cook

So, how was last night’s service? Oh man, we had over 90 covers, two 12-tops, a bunch of four-tops, tons of VIPs. By nine, we were really cruising, totally slammed, had already 86’d striper and tatin. I was running the pass when this huge pick-up was happening, we were doing that really soigne risotto with chanterelles—a la minute you know? The pick-up time is like 20 minutes.