About studying in Japan, it is normal to work in daily life. If you want to work in the Japanese catering industry, you must understand the argot in the catering industry. The following experts studying abroad will introduce some common argots for your reference only.

Brother and expensive brother: Just like the literal meaning, "Brother and expensive" means brother, that is, the old ingredient "Brother" means brother, that is, fresh ingredients. Therefore, the shopkeeper will ask the shop assistants to give priority to "Brother Gui" to prevent the food from going bad. In order to bring the freshest food to customers, restaurants in Japan usually purchase it once a day or once a few days. Before closing every day, a clerk who is responsible for checking the inventory fills in an inventory form. If a certain ingredient is out of stock, tell the owner that the owner will be responsible for replenishing the supply before opening the door the next day.

ヤマ: Chinese writing mountain, the first time I heard this word, I thought it was a lot of ingredients accumulated, and the pile was as high as a mountain. The shopkeeper kindly told me that the meaning of this word is just the opposite of what I understood, indicating that a certain ingredient is out of stock. There are two versions of the origin of this word. One is: "ヤマほど㇢れて㇢りれた" (sold a lot, so it is temporarily out of stock). The second is: "What's wrong with the top of the mountain?" (There is nothing on the top of the mountain).

chuan: if there are mountains, is there a river? Chuan represents the recommended product of the store, that is, "ぉすすめ".

ァィドル: It doesn't mean idol here. ァィドル is a short term for "をとる", which refers to a relatively free time period. For example, from 3: 11 to 5: 11 in the afternoon, it is the time period when the lunch peak has just ended and the passenger flow for dinner has not yet reached the peak. General stores will choose to clean up again at this time, and use very neat storefronts to meet the peak passenger flow for dinner.

コケる: I asked for leave on the day of work because of something temporary or illness. However, if you take a temporary leave, the store will be very troublesome because of the shortage of staff. If you have something, try to ask for leave in advance, and the owner will understand.

ラィン: indicates how many people came to work that day. This word comes from the English word "line". In izakaya, "1 copies and 2 copies" are used to represent the number of shop assistants, which is different from the commonly used "1 copies and 2 copies".

Then there are some common words, most of which are foreign words from English. It will be better to remember them together with English.

item category:

ぉしぼり: a small towel handed by a guest when he is seated, which is used for wiping his hands. Don't confuse it with the rag "ダスター".

ダスター(duster): a rag used to wipe the table, mostly one of green, pink or white.

ムラサキ: soy sauce.

カスター(castor): salt, pepper, toothpicks, etc. on the table.

work category:

バッシング(bashing): clear the table after the guests leave. Generally, a part-time job in catering service begins with clearing the table. In some stores, the work of clearing the table is separated from the work of receiving guests. There are "Busboy" who is responsible for clearing the table and helping the head waiter to do some chores, and "Waiter" who is responsible for receiving guests. By the way, in French restaurants, waiters are called "ギャルソン", so it's a bit rude to casually address others as "shop assistant" (waiter).

キャッシャー(cashier): cashier, also refers to the cashier.

リセット(reset): After the guests leave, clear the table to the extent that the next guest can be received immediately.

𞤞ンド (round): refers to the shop assistant patrolling back and forth between guests, helping the guests clear the table, removing the empty plates and glasses, handing the guests small towels, and sometimes being responsible for recording the names of dishes added by the guests.

グリーン(green): the bathroom. Check the hygiene of the toilet, and the expression of cleaning is "グリーンチェック(green check)".

catering terminology:

シフト(shift): shift. In general, the shop will post the "シフト" table every week, and arrange the scheduling time in turn according to the length of the entry time.

ォークィン (walk in): a guest without an appointment.

チップ(chip): The cup or plate served to the guest means that there is a gap. If there is a gap in the cup and plate, it is easy to hurt the guests, so be careful not to knock it when washing the dishes, and please check whether the container is damaged when serving food to the guests.

In addition, each store has its own unique idioms. There are many customers in the store. When there are not enough people, it is very likely that there is no time to ask the seniors one by one. It is also a good learning method to ask the seniors more in your spare time at work. Mastering the idioms of working in the catering industry will make it easier to work.

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