Industry Secrets: What Does “86” Mean in the Restaurant World?
In the fascinating world of gastronomy, restaurants are like stages where every detail, even language, plays a crucial role. One of the most intriguing mysteries is the expression “86”, a term chefs and service staff use to say an item is out or has been removed from the menu. But where does this peculiar code come from?
Where Does the Use of 86 in Restaurants Come From?
The term 86 is used in several industries, but it is mostly associated with restaurants, bars and hospitality in general. Although the etymology of the term has several stories and none is conclusive, there are various theories about its origin. In almost every context, it means “refuse service” or “get rid of” something.
Some theories suggest that “86” has its roots in World War II military language, where the number was used to indicate that something had been eliminated or discarded. Others point to the era of two-way radio, when codes like “86” were used to quickly communicate that an item was unavailable.
A theory more closely tied to the restaurant world says that the expression originated at Chumley’s, a bar located at 86 Bedford Street in the West Village of Lower Manhattan. In his book “The History and Stories of the Best Bars of New York”, author Jef Klein theorized that during Prohibition the police had an arrangement with the owner and would call Chumley’s before a raid. The police would tell the bartender to “86” his customers, meaning they should leave through the door at 86 Bedford Street, while the police came in through the Pamela Court entrance.
According to the Merriam-Webster dictionary, the term 86 began as a slang expression at soda fountains in the 1930s meaning that something had run out. The term was thought to come from rhyming slang for “nix”, which means to cancel something. Another possible explanation is also linked to bars and alcohol. Before the 1980s, whiskey was available at 100 proof or 86 proof, which is how alcohol is measured in the United States, unlike in Mexico and other countries, where it is measured as a percentage of alcohol. When customers drank too much of the 100 proof whiskey and got rowdy, the bartender had to “86” them (ask them to leave), meaning they had to switch to 86 proof liquor or leave the bar if they behaved inappropriately.
Beyond the Numbers, a Living Tradition at Grupo Anderson’s
At Grupo Anderson’s, the largest restaurant group in Mexico, language is an integral part of the culinary experience. By embracing the tradition of “86”, we create a special connection with the roots of the industry. When an exceptional dish sells out or takes a well-deserved break from the menu, “86” becomes the secret tool to communicate it effectively.
In kitchen slang, “86” has become a symbol of efficiency and clarity. It’s the elegant, quick way to indicate that a specific item is no longer available, keeping staff and diners on the same page. The simplicity of “86” captures the essence of effective communication in the restaurant industry.
So, as we enjoy the delights at Grupo Anderson’s restaurants, let’s remember that “86” is more than a number: it’s an expression rooted in a rich culinary tradition. Every “86” reveals Grupo Anderson’s dedication to offering authentic experiences, where the language of gastronomy is intertwined with a passion for food and excellence in service. Let’s discover the meaning of this and other terms together at Grupo Anderson’s restaurants!
