In the context of a restaurant, the number 87 often serves as a code used by staff to communicate that an item is temporarily unavailable or out of stock. This shorthand helps streamline communication between team members, ensuring quick and efficient service without alarming or confusing guests.
Why Do Restaurants Use the Term 87?
Restaurants use the term 87 as a part of their internal lingo to maintain efficiency and discretion. This code allows staff to communicate quickly and effectively about inventory issues without disrupting the dining experience. Here are a few reasons why this practice is common:
- Efficiency: Using a simple numeric code like 87 helps staff quickly convey that an item is unavailable.
- Discretion: By using a code, staff can avoid alerting customers directly, which helps maintain a positive dining atmosphere.
- Standardization: Many restaurants adopt similar codes, making it easier for staff who work at different establishments to adapt quickly.
How is 87 Used in Restaurant Operations?
The term 87 is typically used in verbal communication among staff. Here’s how it might function in a typical restaurant setting:
- Kitchen to Waitstaff: A chef might inform the waitstaff, "We’re 87 on the salmon," indicating that no more salmon dishes can be served.
- Waitstaff to Manager: A server might tell a manager, "We’re 87 on the Chardonnay," prompting the manager to update the wine list or suggest alternatives to guests.
- Communication in Staff Meetings: During pre-service meetings, managers might use the term to update the team on unavailable items.
Examples of Restaurant Codes
Restaurants often use a variety of codes to streamline operations. Here are some common examples:
| Code | Meaning |
|---|---|
| 86 | Item is out of stock |
| 87 | Item is almost out of stock |
| 99 | Special request or alert |
These codes help maintain the flow of service and ensure that all staff members are on the same page regarding inventory and special requests.
Practical Examples of Using 87
Consider a busy Friday night at a popular restaurant:
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Scenario 1: The kitchen realizes they have only a few portions of a popular dish left. The chef communicates to the waitstaff, "We’re 87 on the ribeye." This alerts the servers to inform guests that the ribeye is limited, and they should recommend alternatives.
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Scenario 2: During a brunch service, the bar runs low on a popular cocktail ingredient. The bartender tells the staff, "We’re 87 on the Bloody Mary mix." This prompts servers to suggest other drink options to guests.
These examples illustrate how 87 helps manage expectations and maintain seamless service.
What Happens When an Item is 87?
When an item is marked as 87, it means that the restaurant is running low, and staff need to manage the remaining stock carefully. Here’s what typically happens:
- Alert Staff: All staff are informed so they can manage guest expectations.
- Suggest Alternatives: Servers are encouraged to suggest alternative menu items to guests.
- Update Inventory: The inventory is monitored closely to prevent running out entirely.
This proactive approach helps maintain customer satisfaction and ensures that service remains smooth.
People Also Ask
What is the difference between 86 and 87 in restaurant terms?
86 means an item is completely out of stock, while 87 indicates that an item is almost out of stock. Both terms help staff manage inventory and communicate effectively during service.
Why is it important for restaurants to use codes like 87?
Using codes like 87 is crucial for maintaining efficient operations and discreet communication. It helps staff quickly share information about inventory without disrupting the dining experience.
How can restaurants ensure staff understand these codes?
Training and regular communication are key. Restaurants often include these codes in staff training sessions and pre-service meetings to ensure everyone understands and uses them correctly.
Can customers request to know what items are 87?
While customers typically don’t ask directly about the term 87, they can inquire about the availability of specific menu items. Staff are trained to provide honest and helpful responses, suggesting alternatives when necessary.
Are there other industries that use similar codes?
Yes, many industries use codes for efficient communication. For example, retail and hospitality sectors often use similar shorthand to convey information quickly among staff.
Conclusion
Understanding the term 87 in a restaurant context can enhance your dining experience by providing insight into how restaurants manage inventory and service. This code, along with others like it, plays a crucial role in ensuring smooth operations and maintaining customer satisfaction. Whether you’re dining out or working in the industry, recognizing these terms can help you navigate and appreciate the intricacies of restaurant operations.
