Why is 86 a Thing in Restaurants? Unpacking the Mystery Behind the Number
You've probably heard it whispered in busy restaurant kitchens, maybe even overheard a server or bartender muttering it under their breath: "We're 86 on the salmon," or "Grab me another 86 for table five." If you're not in the restaurant industry, this cryptic phrase can sound like a secret code. But what does "86" actually mean, and why has it become such a ubiquitous term in the culinary world?
The short answer is that "86" is restaurant slang for "out of stock" or "no longer available." When an item is "86'd," it means the kitchen or bar has run out of ingredients or prepared portions, and it can no longer be served to customers.
But the story behind this common term is a bit more complex and has a few competing theories about its origins.
The Most Popular Theories Behind "86"
While no one can definitively point to the single, undisputed origin of "86," several theories are commonly cited within the restaurant and bar industry:
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The Delmonico's Connection:
One of the most persistent and widely believed origin stories traces "86" back to Delmonico's, a legendary New York City restaurant that operated from the mid-19th century. The story goes that Delmonico's had 86 items on its menu. When a particular dish was no longer available, it was "86'd" from the list.
Another variation of this theory suggests that there was a specific popular dish or drink at Delmonico's that was always sold out by the time the 86th customer ordered it. However, the former explanation of an item being removed from a list of 86 is more commonly accepted.
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Chumley's Speakeasy and 177 Bedford Street:
A more romantic, albeit unconfirmed, theory links "86" to a Prohibition-era speakeasy in New York City called Chumley's. Located at 86 Bedford Street, it's said that patrons would be told to "86" or go down the street if the police raided the establishment. Alternatively, some believe it was a code word for leaving the establishment quickly because it was being shut down.
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The "86 Proof" Theory:
A less common, but still mentioned, theory relates to alcohol. Some speculate that "86 proof" liquor was considered a lower-quality or undesirable spirit. Therefore, if a bar was "86" on a particular spirit, it might have been because they ran out of the better stuff and only had the 86 proof left, or it was a way to say they were out of something completely.
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The Bartender's Code:
Another practical explanation points to the ease of communicating over a noisy bar. "86" might have simply been a quick and easy number to yell out to signify that an item was gone, especially when compared to spelling out the name of the dish or drink, or trying to explain a longer phrase.
How "86" is Used in Practice
Regardless of its exact origin, "86" serves a crucial function in the fast-paced environment of a restaurant or bar:
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Inventory Management:
When a server tells the kitchen they need to "86 the calamari," they are informing the chefs that the restaurant has run out of calamari and they should stop preparing it and remove it from the order tickets. This prevents customers from ordering something that cannot be fulfilled.
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Communication Efficiency:
In a busy service, every second counts. "86" is a concise way for staff to communicate a critical piece of information. It's quicker and clearer than saying, "Excuse me, Chef, but we are completely out of the fried calamari, so please do not put any more calamari orders on the board."
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Customer Experience:
While it might seem negative to tell a customer something is unavailable, it's far better than letting them order it and then having to tell them later that it can't be made. Getting "86" information to the front of house promptly helps servers guide customers to other available options.
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Managing Expectations:
It also helps in managing the overall flow of the restaurant. If a popular item is "86'd" early in the evening, the kitchen can focus on preparing other dishes more efficiently.
Beyond "Out of Stock"
While "86" most commonly means "out of stock," it can also carry other connotations in restaurant lingo:
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"86'd" a Customer:
In a less common but still recognized usage, "86'ing" a customer means to ban them from the establishment. This is usually reserved for patrons who have caused significant trouble or are unwelcome.
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"86" an Order:
Sometimes, an order itself might be "86'd" if it's incorrect, goes cold, or needs to be redone. This signifies that the particular order ticket is no longer valid or needs to be discarded.
So, the next time you hear the number "86" in a restaurant setting, you'll know it's not some arbitrary code or random occurrence. It's a piece of industry jargon, born from a mix of history and practicality, that helps keep the culinary engine running smoothly. It's a testament to how efficient communication, even with just a number, can make a big difference in the dining experience.
Frequently Asked Questions about "86" in Restaurants
How do servers know when something is "86'd"?
Servers typically learn that an item is "86'd" through direct communication from the kitchen or bar staff. This can happen verbally in a busy moment, or sometimes through a system of written notes, chits, or even digital ordering systems that flag out-of-stock items.
Why don't restaurants just say "out of stock"?
While "out of stock" is perfectly understandable, "86" is a more concise and traditional term within the restaurant industry. It allows for quicker communication, especially in high-pressure situations where every second counts and clarity is paramount.
Does "86" always mean the item is gone forever?
Generally, "86" implies that the item is currently unavailable for service. It might be temporarily out due to high demand, or it could mean they've run out of all the ingredients needed to make it for the rest of the service. Sometimes, if a restock is possible, an item might be "back on" later.
Are there other numbers used in restaurant lingo?
Yes, while "86" is perhaps the most well-known, other numbers and terms have specific meanings in different establishments. However, "86" for "out of stock" is very widely recognized across the industry.
