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Information Technology consulting, also called IT consulting or Technology consultancy, is a field that focuses on advising businesses on how to maximize the use of information technology to meet their business objectives and enhance productivity. In addition to providing expert advice, IT consultants often assess, manage, implement, deploy, and administer IT systems on behalf of their clients. This methodology is known as outsourcing.

Getting expert advice, saving capital and reducing overhead are the prime reasons why companies switch over to outsourcing rather than invest in their own IT department. During this current economy where the recession has taken a huge financial toll on company’s net profits, it is imperative, more than ever, that small business, which switches to outsourcing makes a smart business decision by reducing overhead expenses allocated to their respective budgets.

An outsourcing company provides special expertise and depth of knowledge related to the total IT infrastructure and solution. Small companies which don’t adapt to technological advances due to the lack of knowledge in the IT field are left behind in this fierce and competitive marketplace and ultimately suffers in all aspects of their business.,

Below are some of the advantages of outsourcing versus having their own IT department.

1. Expert Advice:

Companies who lack technical or expert workforce go for IT consultation to determine their needs and the best way to implement solutions to maximize productivity.

2. Risk Reduction:

Businesses nowadays can’t risk the employment of IT workforce and further down the line deal with incompetent workforce who may or may not possess the advanced skills for complex IT problem solving in the foreseeable future.

3. Capital and Time:

Time is money and this phrase is especially true when we talk about small businesses that cannot handle IT related problems. Since these companies are left to their own devices, and if IT related problems cannot be resolved in a particular timeframe, it can cost a company huge losses financially.

4. Scalability and Efficiency:

Nowadays, companies don’t want to hire full time employees just for an IT department but rather they sign a contract with an IT consultation firm to look at their issues when they arise. It could be in the form of One-time projects, hourly contracts, monthly contracts or pay per visit terms. In this tough economy, the more the businesses are scalable and mobile, the more likely they will prosper.

It has become important to improve online visibility for enhancing your business potential. Among many interesting online marketing strategies, SEO has been well-accepted by businesses across the world. There are several SEO companies that employ a team of SEO experts and consultants who provide their support and assistance in developing an effective SEO strategy.

Without proper help, businesses tend to make mistakes that hamper the performance of the website. Therefore, it is advisable to hire an SEO consultant who will help you throughout the SEO process to help you succeed in your business goals. Some of the things that need to be kept in mind are:

1. Ignoring the importance of specific keywords in your SEO strategy directly means minimal chances of appearing on top of search engines. SEO consultants will develop a keywords strategy by analyzing your business, your competitors and market trends.

2. Underestimating the reach of content can be dangerous for your business image. Just make sure that the content used on the website or for the website is relevant, unique and also of good quality.

3. Overuse of keywords in the content will also back fire at you. Consult with an SEO expert to understand the right keyword density to be used over the web page.

4. A user-friendly website is recommended to appeal both the visitors as well as search engine crawlers.

5. Using separate URLs for a particular web page creates confusion for search engine spiders. Using canonical forms of URLs will always be suggested by an SEO consultant to help you in this situation.

6. Using deceptive SEO methods which are termed as black hat SEO services will demote your ranking on the search engines. Taking proper SEO consultation is a right way to plan an effective organic SEO strategy.

7. Using fair link building practices will help you to impress search engine crawlers. Hiring SEO experts will be helpful for your business website.

SEO is an ongoing process and takes little time to show results. So, little patience with right SEO practices is important to rank higher and sustain it for a longer time on major search engines. The competition is getting intense online and therefore, there is a need to hire SEO specialists to ensure better results within limited investment. You must always keep this in mind that a website which is built keeping users and search engines in mind will always progress in the competitive business environment.

So, you’re interested in receiving a hair extension service and are looking for pricing information. Being a smart consumer, you look online, checking out several different hair salons and several different stylists in hopes that you can find a price for the service, only to hear the same sentence repeated over and over, “We can’t quote prices over the phone but we would be happy to schedule you an appointment for a consultation with one of our hair extension specialists”.

Why is it that you just can’t seem to get a straightforward answer about the cost of the service without taking up valuable time from your busy day to go to one or more hair salons? It seems as if they just want to get you into their salons in an effort to sell you the service and close the deal. Well, as frustrating as the process may seem, a salon or stylist that isn’t responsible enough to offer you a consultation isn’t responsible enough to perform a quality service, in the first place. In this article, we’ll tell you why and try to de-mystify the reasons behind the hair extension consultation process.

One of the first things that you will probably do, upon arriving for your hair extension consultation, is fill out a client questionnaire. This form will ask you, basically, what your motives are for wanting hair extensions. For instance: Are they to support an effort to grow out your natural hair? Is it your desire to increase volume and make your own hair thicker looking? Are the hair extensions primarily being used to add length? Are they being used to grow out a bad hair cut? Are they for the addition of color or highlights? Other inquiries are also addressed as to if you have any health issues, concerns or allergies (certain medications can interfere upon occasion)? All of these questions are very important, as they help the professional stylist determine the course of action in engineering your desired finished look.

The consultation doesn’t end there. The next step is for the hair extension professional to thoroughly examine and make note of:

• Your scalp (for tightness, looseness dryness, oiliness, scars, bald spots, etc.).

• The curvature and structure of your head for hair extension placement.

• The length of your natural hair (as opposed to your desired length).

• Your hair texture (thickness or fineness of the individual hairs).

• Your hairs elasticity and/or any breakage present.

• The density of the hair (amount of hair per square inch).

• The specific lack or abundance of hair in certain areas.

• Natural curl or wave patterns.

• Hair color or colors present.

• The style that your hair is cut into prior to service.

After all of these aspects of the consultation are taken into account, your hair extension professional can make the determination whether you are a candidate for hair extensions and if you are, decisions of exactly how much extension hair must be added to your own natural hair to create the exact style that you desire, as well as, just how much time it will take to perform the service. These two things determine the cost of the materials and labor.

If you are a candidate and agree to the price of the hair extension service, it is now the stylists job to educate you on what you should expect from the service, the basic dos and don’ts, and the process of home care maintenance that having hair extensions entails.

So, when you are offered a consultation for a hair extension service and it is done correctly, you should feel fairly confidant that your hair care expert is doing their best to tailor an extension application that is unique to you and your exacting needs and desires.

A Legal Nurse Consultant (LNC) is a nurse who assists the attorney or law firm with the health care issues of a medical related legal case. Legal Nurse Consultant assists attorneys in reading medical records, understanding medical terminology and the health-care system. This nurse consultant screen cases for merit, assist with discovery, do medical research, review medical records, identify nursing standards of care, prepare reports and summaries on the extent of injury or illness, create demonstrative evidence, and locate or act as expert witnesses.

Employment opportunities for a LNC

Law Firm

This would be a great place to gain experience, working for a law firm. After you learn the ropes you could start your own consulting business.

Government Agency

There are many government agencies you could work for such as the Health Department, the Police or Fire Department, any agency dealing with health issues, risk management, quality assurance or workman’s compensation just to name a few.

Insurance company

Here you can also work in risk management, workman’s compensation, medical compliance and personal injury.

Education/Writing

You could teach others on Legal Nurse Consulting or write continuing education courses, articles, e-books or text books.

Self employment

Open your own nursing business and specialize in the following areas:

~ Personal injury

~ toxic torts

~ product liability

~ medical negligence

~ criminal law

~ elder law

~ expert witness

~ Life Care Planner

Education Needed

A nurse does not need to know the law and no law degree required, though you will need to know what certain things mean like discovery and negligence. Your main job will be to interrupt the medical record, providing information about the case that will help the attorney decide if the case has merit. Become educated in this field so you can understand how the system works and the language they use.

There are many schools that offer classes just for nurses, do your research to find the one that’s right for you.

You do not need an advanced degree such as a Bachelors or Masters. If you are a nurse with an active, current, non restricted license as a registered nurse you can become a LNC.

You also do not need to be certified to work as a LNC. The American Association of Legal Nurse Consultants recommends that you work 2,000 hours as a LNC before taking their exam.

Most of us like to believe that we are as candid as we can possibly be in the workplace. But the truth is that we often avoid candor for a variety of reasons, each of which contribute to a dysfunctional environment where everyone from the CEO to the rank-and-file rarely actually say what they mean. The result is a breakdown in communication, distrust, and subpar performance.

A business consultancy firm points out five of the most common reasons for our unwillingness to be candid at work and the fears behind them:

• Job security: We think our candor will be held against us. What if I don’t get the promotion because I told my manager what I truly thought? In a work environment that embraces candor, you will be rewarded for telling it like it is and letting others always know where they stand.

• Social alienation: Another reason why candor can be difficult is that we fear the consequences of damaging working relationships. What if I risk being part of the team by telling the truth? A lack of authenticity actually results in problems that intensify and damage team relationships and effectiveness.

• Hurting coworkers’ feelings: A business consultancy firm notes that we often censor ourselves because we don’t want coworkers to be embarrassed or to create any bad blood. What if they think I don’t like them if I tell the truth? Although our concern for coworkers’ feelings is genuine, it’s also true that this lack of communication often results in more work for us! We’d rather shoulder the burden than risk upsetting a coworker who we consider a friend. The result?

Effectiveness and performance suffers on both a personal and professional level.

• Self-perception: We obviously don’t want to look bad or make it seem as if we’re trying to gain anything by our conversations with coworkers. The idea of humiliation makes us recoil from candid communication. But candor with regards to self-perception actually helps you build confidence and have the determination to say what needs to be done for the business to succeed.

• Change: The unknown makes many of us fearful, especially if we suspect our job is on the line. What if my feedback points out a glaring weakness in one of my team members? This is a rational fear, but every business consultancy firm will tell you that change is almost always a good thing. Airing out the real situation actually builds trust and establishes the fact that you are committed to success, regardless of the consequences.

Making candor a part of the corporate culture doesn’t happen overnight. It takes practice and should be initiated by the executives who set the direction of the company. Candid dialogue enables you to create authentic and honest internal communication that leads to better decisions, faster action, and the ability to uncover the obstacles that are hindering growth.

When looking for an affordable way to manufacture plastic products, blow molding is an outstanding solution. For this, you have one of two options.

The first is to hire one of the best manufacturers that provides blow molding services. The second is to invest in the blow molding equipment you need for your operations.

If your company makes plastic products consistently for the food and beverage,Guest Posting pharmaceutical, hospitality, or cosmetics industry, or something entirely different, it’s worth buying top-of-the-line equipment. After all, blow molding manufacturers face stiff competition. To stay ahead of the pack, you need a superior quality machine.

Considering all the different products made with blow molding equipment, it’s no wonder that companies like yours vie for the same customers. The key to achieving and maintaining success is to provide the industries you serve with a quality finished product at an affordable price.

A Long-Term Investment that Pays Off
Although you’ll spend money upfront for equipment, it won’t take long to recoup it. For starters, always conduct business with one of the most trusted and respected blow molding machine manufacturers.

That way, you know for sure that the machine is top quality. Also, it’ll come with an excellent guarantee, and you’ll have support whenever needed. This is an excellent way to save money, as well, which you can then pass on to your customers.

After all, respected blow molding machine manufacturers only sell the best-rated equipment. On your end, that means running in full production mode with very little downtime. The only thing you need to do is maintain the equipment, and it’ll continue to produce outstanding plastic products for a very long time.

The other thing is that with the blow molding equipment you buy, you can use a broad range of plastics. So, if your company had just a few product options before, this opens a door of opportunity to make additional items. As a result, you can expand your operations, which, in turn, generates more revenue.

As for the materials you can use, this is another cost-effective aspect of the blow molding process. In this case, you can choose a more affordable plastic but without compromising on the quality of the end part, component, or product. Although you’ll still need to meet strict standards, this gives you a little more flexibility.

It’s amazing to think that blow molding equipment can make such a huge impact on your business. With this equipment, your company can produce water bottles, specimen containers, makeup or food jars, milk jugs, and the list goes on.

Operating a restaurant is not as easy as you think. There are so many rules and regulations to be followed, and top most of all these are healthy and safety regulations, since restaurants are always dealing with food preparation and serving. Because of this, restaurant owners must be vigilant about the cleanliness and hygiene aspects of their staff as well as the premises and equipment, since food could easily get contaminated resulting in grave consequences and even closure at times.

For this reason,Guest Posting restauranteurs must ensure that their staff are properly trained in maintaining high standard of cleanliness and sanitation within the premises, as well as themselves, by providing staff with uniforms etc. Uniforms, especially such items as chef aprons and chef hats can prevent cross contamination of food, ensuring that they observe the highest possible standard when it comes to food preparation. However, in addition to clothing and cleanliness, there are many more aspects of restaurant operations that will fall under the purview of a health inspector, and it is the duty of both the management and staff to ensure that they adhere to these strict regulations.

So, what are some of the most common health code violations that restaurants face, and how can they avoid these?

Time and temperature – Time and temperature both play a vital role in keeping food fresh and safe. Different types of food should be stored under different temperatures, and for specific periods of time. Hence it is essential for all staff to be extra vigilant regarding these and to have good training on the right temperatures to store different food items. In the food preparation industry, there is a temperature danger zone, which is between 40o F and 140o F which is considered as the temperature in which bacteria grows. Hence when food is kept within this range for longer periods, the greater the chances that they may be unfit to be consumed. According to competent authorities, it is recommended that cold food not be kept at room temperature for more than two hours, and hot food for more than one hour. After this time there is a high likelihood that the food will be unsafe to eat.
Some ways to prevent your kitchen food entering this danger zone are to keep hot food at high temperatures of 140o F or above, by keeping them in chafing dishes, warming trays or slow cookers. Cold food should be kept below 40o F by storing them in containers and keeping them in ice. When reheating food or even defrosting, it should be done thoroughly and the internal temperature of the food checked. A temperature log book should always be maintained, and thermometers checked regularly for accuracy.

Food storage – Cross contamination of food can occur from poor storage habits. For example, cooked meats and raw meats should never be stored together, and food should be stored in proper air tight, labelled containers.
Proper care should be taken to store food at all times, and sufficient training given to staff on the same. Vegetables and fruits, cooked meats, raw meat etc should be stored in proper packaging or containers and on different levels or shelves, from top to bottom in the following order: raw vegetables, cooked vegetables, cooked meat, cooked seafood, raw seafood, raw beef, raw pork, raw chicken. Daily inspections should be carried out by the staff to ensure that proper storage methods are being followed.

Cross contamination – Bacteria can easily be transferred from one food item to another through mishandling. Touching one type of food such as meat, and then touching another type of food such as a vegetable, prior to cleaning the hands properly can contaminate food.
All staff who handle food should be given extensive training on food safety and handling. In addition, it is also recommended that kitchens use different colored cutting boards and knives for different food items, so that there is absolutely no chance of cross contamination of food. Proper hygiene methods and standards such as washing of hands should be strictly enforced and adhered to by everyone.

Personal hygiene – The importance of personal hygiene when it comes to those working in the food preparation industry can’t be stressed enough. Our bodies can carry around a large number of bacteria which is why restaurant kitchen staff should always shower before staring work as well as at the end of their work shift. Cross contamination of food can occur from clothing as well, since bacteria, fur, dirt and dust can transfer from clothing which has been worn outside, onto the food being prepared. In addition to these, bacteria could also transfer from hair, nails, skin etc encompassing the need for strict personal hygiene standards.
Uniforms should be provided for all staff working in a kitchen, so that they won’t need to wear there outside clothing while preparing food. Certain parts of the uniform such as chef hats, keep sweat and hair from contaminating food, and chef aprons will also be useful in maintaining a sanitary environment. Staff should be made to cut their hair short, or tie it back, keep their nails, fingers and hands clean at all times, and to maintain proper personal hygiene. Antibacterial soap should be kept available for them to use when needed, and should be refilled regularly.

Chemical use and storage – There is no doubt that chemicals are needed to keep the kitchen area clean and sanitized. Staff should be given proper training on how to use such chemicals and the best methods used for cleaning so that they maintain a very sanitized working environment, and are aware of the dangers that the chemicals offer.
Those who supply cleaning chemicals can provide good training for restaurant staff, and these should be done on a regular basis. In addition, staff should be trained in how to protect themselves when using such chemicals, and also how to store them properly, away from food service areas so that there is no contamination of food from these chemicals.

Every restaurant should ensure that they have set procedures and a proper cleaning and safety, and hygiene manuals done for reference by all staff. Sufficient training sessions should be conducted on a regular basis by the management and management should ensure that everyone adheres to these regulations at all times. Non adherence to food safety standards can mean dire consequences for the restaurant owners and could even result in the business being closed down.

One of the most important aspects of operating a restaurant is cleanliness, hygiene and sanitation. Since restaurants deal with food preparation and serving on a daily basis, it is imperative that the management and staff are aware of how they should maintain a clean and hygienic environment, in order to prevent contamination and cross contamination of food, which could result in very serious legal ramifications including the closure of the restaurant.

Most restaurants,Guest Posting as a policy, issue uniforms to their staff, which prevents the cross contamination of food. If staff are allowed to wear their normal day to day clothing while preparing and serving food, it could get contaminated with bacteria, dust, fur and dirt from the outside world, which is why kitchen staff and servers are issued with uniforms, and such items as hats and chef aprons. Even front of house staff are given server aprons, and at times even bib aprons which cover their entire body, to ensure that the food served in the restaurant is clean and hygienic, making sure that customers won’t fall ill after consuming it.

There are areas in a restaurant which should be cleaned on a daily, weekly and monthly basis, with deep cleaning done by a professional cleaning company at least once every six months. This applies to both the front and back of house, and it is best to give such responsibilities to specific staff members so that there is someone accountable for it at all times. However, keeping the work area clean and sanitized should be the responsibility of all staff working at the restaurant, since closure of the business will mean that they will be out of a job.

One of the best ways to make sure that everything is being cleaned properly, without any areas being missed out, is to have a cleaning checklist. Creating a cleaning checklist makes it easier for the staff to do a better job, as well as for management to monitor the work, and there are no excuses which people can give for not keeping things clean according to procedure. So, what are the things that should be included in a restaurant cleaning checklist?

For starters, checklists should be made for daily, weekly and monthly cleaning, and staff assigned to both supervise and carry out the work.

For the front of house, the cleaning checklist should include the following.

Daily Cleaning:
Wipe clean the walls.
Clean and sanitize tables.
Wipe down and refill (if required) the condiments and salt and pepper shakers.
Wipe down all counters.
Clean seats and benches.
Run cloth napkins, tablecloths, bib aprons and wait staff aprons through the washing machine or put them to be laundered.
Vacuuming carpets.
Take out trash and sent the relevant items for recycling.
Clean the interior and exterior of all the trash and recycling bins.
Sweep and mop the floors.
Clean and sanitize restroom surfaces.
Disinfect toilets and ensure air freshener is placed.
Wipe down bathroom sinks.
Empty out feminine hygiene product bags.
Take out the bathroom trash.
Sweep and mop the restroom floors.
Refill soaps and sanitizers and paper rolls.

Weekly Cleaning:
Dust and wipe down light fixtures and other fittings.
Wash glass windows and doors.
Disinfect door handles.

Monthly Cleaning:
Dust or vacuum any decorations or wall art.
Dust or vacuum curtaining or other window treatments.
Check ceiling for cobwebs.
Wash and clean walls thoroughly.

For the back of house, the cleaning checklist should include:

Daily Cleaning:
Wipe down splashes on walls.
Clean equipment making sure to clean the underneath of each: grill, griddle, range, flattop, fryer.
Change foil lining on griddle, range and flattop.
Wipe down smaller equipment: coffee makers, microwaves, toasters, meat slicers.
Disinfect prep area surfaces using surface sanitizing chemicals
Clean dispenser heads in soda fountains, and the tips of the soda guns.
Sweep walk-in refrigerators and storage areas.
Wash the utensils, small wares, flatware, and glassware and let them air dry overnight.
Wash rags, towels, chef aprons, and uniforms, or put them to be laundered.
Refill soap dispensers and replace paper towel rolls.
Clean and sanitize sinks.
Take out the trash and send relevant items for recycling.
Disinfect the waste disposal area and clean the trash cans.
Sweep and mop the floors with floor care supplies and disinfectant.

Weekly Cleaning:
Clean ovens, including walls, doors, and racks.
Wash and sanitize refrigerators and freezers.
Sinks and faucets should be delimed.
Boil out the deep fryer.
Clean any anti-fatigue mats.
Use drain cleaner on the floor drains.

Monthly Cleaning:
Wash behind the hot line to prevent clogging.
Remove built-up grime from coffee and espresso machines by running cleaning and sanitizing chemicals through them.
Clean and sanitize the ice machine.
Clean and sanitize freezer.
Clean refrigerator coils to remove dust.
Empty grease traps.
Washing and cleaning walls and ceiling to remove grease buildup.
Washing and cleaning vent hoods.
Replace pest traps.

By following a comprehensive checklist on what should be cleaned at the restaurant, can ensure that you always have a clean and hygienic environment conducive to food preparation and serving. It is also important that the food in the restaurant is stored in a proper manner, to prevent cross contamination, with properly labeled containers. Freezers and coolers should be checked daily to ensure that the different types of food are being stored in the right manner.

Pioneer Tapes is a one stop solution to all your specialty adhesive tapes requirements such as masking tapes for painters, glazing, cladding and facade engineering. Pioneer Tapes was founded in 1996 by Leslie Victor Paul, in Pune was a trading proprietor firm dealing in

Manufacturers and packaging line workers know that the temperature at which a case sealing operation occurs has an impact on the success – or failure – of a carton seal. This application temperature – the temperature at which packaging tape is applied – is important to consider,Guest Posting as extreme hot and cold temperatures can negatively affect the integrity of many tapes.

In the food and beverage industries, case sealing is often done in cold environments due to the need to keep carton contents refrigerated. When the application temperature is near or below freezing, many packaging tapes fail to properly adhere to corrugated surfaces. This occurs because packaging tape requires wipe down force in order for the adhesive to penetrate into the substrate of the carton, and adhesives that are not formulated to perform in cold temperatures tend to become brittle and lose their stickiness in low temperatures. In cases where tape is applied in a comfortable temperature but stored or transported in a much colder temperature – this is referred to as the service temperature – the tape can flag or become loose over time, subjecting the contents to pilferage or damage.

While it is not as common of a complaint in packaging operations, extreme heat can cause some packaging tapes to fail due to shrinking of the backing and pulling away from the substrate of the carton. This is especially true when tape is stored in a very hot environment for an extended period of time before being shipped to its destination.

For many manufacturers, case sealing in extreme cold or hot temperatures can’t be avoided, but choosing a packaging tape that is engineered for reliable performance in those harsh environments will reduce the need for reworks caused by tape failure, saving time and money. Read your tape’s recommended usage and temperature range to determine if it is the best fit for your application.

If you are just starting out your career in the culinary arts in a commercial kitchen, then you must certainly be proud to be wearing your fancy tailored kitchen shirts and hats, and looking forward to the day when you can make the transition into one of those all-hallowed chef whites or fancy chef coats and the toque. It is a long journey though from the time you start culinary school, become an apprentice, and work your way to the top of the kitchen hierarchy.

If you are just starting out your career in the culinary arts in a commercial kitchen,Guest Posting then you must certainly be proud to be wearing your fancy tailored kitchen shirts and hats, and looking forward to the day when you can make the transition into one of those all-hallowed chef whites or fancy chef coats and the toque. It is a long journey though from the time you start culinary school, become an apprentice, and work your way to the top of the kitchen hierarchy.

When starting work in a commercial kitchen, one of the first things you should make yourself familiar with is the kitchen jargon (or slang) used by chefs, because without knowing this you won’t be able to understand your instructions or what is happening around you, making your work even more difficult than it already is.

Here are some important terms that you should know to make your way in a commercial kitchen.

A La Minute – This is a French term translated to “on the minute”, and means that the food is freshly prepared, and not part of a large batch that had been prepared earlier in the day.
All Day – This is a term used to describe the total number of orders of a certain dish, when combining all the order tickets issued.
Behind – A kitchen is a very crowded place with many people running around. This term is generally used when you are passing behind another person, in order to prevent a collision.
Chit – This is another name used for the Order Ticket.
Covers – The number of people being seated or served in the dining area.
Dead Plate – This term is used to describe a dish that cannot be served because it was either prepared incorrectly or the customer has sent it back. Cook and kitchen staff usually eat off of dead plates.
Dying on the Pass – When a dish has been kept on the window for too long and will soon become unfit to serve is known as one that is dying on the pass.
Deuce – A table at a restaurant that seats only two people.
Fire – Firing is when servers enter a table’s order into the POS system and send it to the kitchen. Firing too may orders at once is considered to be bad etiquette on the part of the server.
Flash – When a dish needs to be reheated really quick the chefs flash it in the char boiler on high heat. This is necessary if the dish seems under cooked or has been waiting too long on the window.
Floor – The floor is what the dining room is referred to as in the jargon of restaurants and chefs.
Heard – This is how kitchen staff will respond to a chef to indicate that they have understood their orders from him.
In the Weeds – This means that a person in the kitchen is very busy and is not able to keep up with their work.
Kill It – To overcook something in the kitchen is to kill it, such as when it comes to steak or chicken.
Low Boy – Low Boy is another name given for under-counter refrigerators.
Mise – This is a shortened form of the phrase Mise-en-place, meaning “everything in its place”.
On the Fly – When a dish is required on the fly, it means that they need it in double quick time.
On the Line – This refers to an area behind the kitchen window where the chefs do their cooking, and will include a workspace and the equipment they need to cook.
Pass – The pass in the area in front of the line where the cooked dishes are kept for the servers to pick them up.
The Rail – This is a special line above the window where the order tickets are placed by the servers, and they can be easily read by the kitchen staff.
Run the Dish – To run the dish means to deliver a specific dish to the table.
Running the Pass – In every kitchen there is one staff member in the kitchen who is responsible for calling out the order tickets and ensuring that they are completed. This is called running the pass.
SOS – The term SOS in used to mean Sauce on the Side.
Stretch It – A term used when they need to make ingredients last as long as possible.
Waxing a Table – When someone is waxing a table, it means that they are providing special treatment for that table.
Two Top, Three Top etc – This term is used to refer to the number of people that can be seated at each table, whether two or three or four or five etc.
86 – An item is referred to as being 86ed when the kitchen has run out of it and are not able to make it anymore. During such a time it is important to inform this to the servers so that they can refrain from taking orders for it.

As you can see there is a lot to learn if you are just starting out in the culinary world, and it is best to learn these early so that you know what is going on in the kitchen and what instructions are being given to you by your Head Chef.