Front of house and the kitchen meet at the pass, the counter where finished dishes are checked and collected. The chef running it calls tickets, and everyone uses short calls such as fire, hold and 'service please' so nothing is misunderstood.
Why it matters
Food left at the pass goes cold, and missed messages mean wrong dishes. Clear, respectful communication makes service faster.
Key ideas
Service please
Called when dishes are ready. Whoever is free and knows the table collects them straight away.
Fire and hold
Hold means wait before cooking a course; fire means start cooking it now.
Heard
Reply 'heard' or 'yes, chef' so the kitchen knows you have understood the call.
Step by step
- 1
Check the 86'd list and specials before service.
- 2
Send orders with course markers and allergy flags.
- 3
Answer every call from the pass with 'heard'.
- 4
Collect food quickly, checking each plate against the ticket.
- 5
Tell the kitchen about changes, such as a table slowing down.
Do
- Keep the pass clear of dirty plates and cloths.
- Pass guest feedback, good and bad, to the chef.
- Thank the kitchen team after service.
Common mistakes
- Don't shout or argue at the pass.
- Don't take food that isn't yours unless asked to run it.
- Don't change an order verbally without updating the system.
The situation
'Service please, table 12!' is called just as you start an order at table 3.
What a professional does
You ask a colleague, 'Can you run table 12, please? Seats are on the ticket.' They reply 'heard' and take it while hot. You finish at table 3, then check on table 12.
Useful phrases
“Heard, chef. Collecting table 12 now.”
“Chef, table 4 wants to slow down. Can we hold their mains?”
Pro tip
When the kitchen is under pressure, keep messages short: table number, what you need and why.
Quick check
What should you do when the pass calls 'service please'?
Think about it, then show the answer
Reply 'heard' and collect the food straight away, or ask a free colleague to run it.