John DiPippo


	The Captain said, "will someone please pick up the Deuce on table twelve."  As I approached the table I said to myself, "just what I need, another couple white bread low-lives."  All the couple ordered was two dinners with no drinks or appetizers.  After the "Grunt" bussed up their dishes, the couple did not  want any coffee or dessert which was exactly as I expected.  When I brought the check the cheapskates handed me the buy one get one free coupon which was also exactly as I expected.  By working in a restaurant for the last four years I have learned lots of jargon and abbreviations.
	The one thing I have learned in the most detail by working in a restaurant is how to identify people from the minute the  customers sit down.  If a customer comes in for dinner before 6:30 and is poorly dressed it usually means a three dollar tip.  This type customer is referred to as a D.O.A (dead on arrival).  This "Breed" of customer is usually just given the least amount  of attention and service.
	Another form of jargon in the restaurant business is used to describe how busy in any given night or week.  In a restaurant it is either slow, busy, or "busy with nothing to show for it."  Busy with nothing to show for it means many customers came to eat but did not spend very much money.  The employees usually refer to this situation as having "empty tables."  The jargon used for being slow is "dead" or "washed out to sea."
	The jargon that the staff uses at the restaurant I work  in is used as a sort of second language.  It helps us communicate on more of a relaxed level.  We can talk freely around customers  and most of them will not have any idea what we are talking  about.  It also speeds up things when it is busy and makes working easier and fun.