The professional restaurant kitchen is a high-pressure, fast-paced environment requiring precise execution and seamless teamwork. Culinary operations require instantaneous communication, often in loud conditions, leading to the development of a specialized language. This coded language allows team members, from the back of house (BOH) to the front of house (FOH), to convey complex information with speed and clarity. Understanding these terms is necessary to grasp the rhythm and efficiency of a commercial kitchen.
Defining the Term “Heard”
The term “Heard” is a single-word confirmation used in professional kitchens to acknowledge that a directive, order, or verbal warning has been received and understood. It serves as an immediate, one-syllable replacement for longer phrases such as “I understand” or “Got it.” This quick verbal response eliminates ambiguity and establishes accountability for the information relayed.
The word is used universally across the kitchen hierarchy, from the dishwasher confirming a request for clean plates to the executive chef acknowledging a timing call. The reply may be modified to “Heard, Chef” when addressing a superior, but the function remains the same: a swift acknowledgment of receipt. In some environments, a chef might require the cook to repeat the instruction back, such as, “Four NY Strips medium-well, Heard,” to ensure accuracy before beginning the task.
The Operational Necessity of “Heard”
Using a single-word acknowledgment like “Heard” is directly related to the operational demands of the professional kitchen, where speed and precision are necessary. The constant clatter of pans, the sizzle of cooking food, and the whir of ventilation systems create a noisy environment where complex sentences can be lost or misinterpreted. The sharp sound of “Heard” cuts through the noise, ensuring the message reaches the intended recipient.
The term reduces confusion and eliminates the lag time associated with using multiple words to confirm receipt of information. This efficiency is important during peak service hours, often called the “rush,” when many orders are processed simultaneously. By demanding confirmation, the sender knows the task is the responsibility of another team member, preventing directives from being dropped or duplicated.
“Heard” also plays a role in kitchen safety, confirming that a verbal warning, such as “Hot pan!” or “Sharp!” has been acknowledged, allowing the person carrying the hazard to proceed safely. Failing to say “Heard” can stall the flow of service, create bottlenecks at the pass, and ultimately lead to mistakes that compromise the quality and timing of the food reaching the guest.
Practical Scenarios Where “Heard” is Used
The application of “Heard” extends across various transactional and time-sensitive moments during a service period. When a server or expediter calls a new ticket into the kitchen, the relevant line cook responds with “Heard” to confirm they have registered the order and are beginning preparation. This rapid acknowledgment signals to the expediter that the order is “in the system” and being handled.
The term is also used to confirm modifications or specific requests on an existing order. For example, a request for “Steak medium-rare, no butter, Heard” confirms the cook is aware of the deviation from the standard preparation. “Heard” is also used during timing calls, which synchronize the cooking of multiple dishes for a single table. If the expediter calls out, “Two minutes on the halibut,” the cook replies, “Heard,” signifying the time window has been accepted. This ensures a continuous communication loop between the Front of House and the Back of House, allowing each side to remain aware of the service status.
Essential Restaurant Communication Terms
Professional kitchens rely on a broader vocabulary of short, specific terms that function similarly to “Heard.” These terms provide clarity on urgent operational needs and help manage inventory, timing, and safety, allowing the team to operate as a single unit.
“86”
The term “86” communicates that a menu item is no longer available, meaning it is out of stock or removed from the menu for the remainder of the service. The kitchen announces, “86 the salmon special,” to the front of house staff, ensuring no new orders for that item are taken. This prevents guest disappointment and avoids the inefficiency of attempting to prepare a dish with missing ingredients. The term can be used as both a verb and a noun, initiating actions like updating point-of-sale systems and informing servers.
“On the Fly”
When a dish needs urgent preparation, often due to a mistake, a lost ticket, or a delay, the expediter calls the order “On the Fly.” This phrase signals to the kitchen that the item takes priority over all other existing orders. It requires the line cook to immediately address the urgent need. This term ensures the guest is not kept waiting for a missing item.
“Behind” and “Corner”
These two terms are safety warnings used to prevent collisions in the tight corridors of the back of house. When passing another team member from behind, they announce “Behind” to alert the person in front not to step backward. “Corner” is called out when approaching a blind corner or doorway to warn anyone on the other side that traffic is coming through. Modifiers like “Behind, sharp” or “Behind, hot” are added if carrying a hazardous item.
Why Clear Communication Matters
The specialized language of the kitchen, anchored by terms like “Heard,” is a system built on precision and accountability. Every confirmation links back to the core goal of delivering a seamless customer experience. By eliminating uncertainty and ensuring that directives are acted upon instantly, this communication style is integral to the rhythm of service. The team’s ability to operate with such clarity directly impacts food quality, speed of service, and overall operational success.