86'd
86'd is a common restaurant industry term that means something or someone has been removed or is no longer available. When used about items, it means the restaurant has run out of that dish or ingredient. When used about people, it means someone has been removed from the premises or fired. For example, if a menu item is '86'd', servers need to inform customers it's unavailable. If a person is '86'd', they've been banned from returning to the establishment. This term is essential restaurant language that appears frequently in kitchen and service staff communication.
Examples in Resumes
Efficiently managed inventory to reduce instances of 86'd items during peak hours
Developed tracking system to minimize 86 situations with popular menu items
Successfully handled difficult customers who needed to be 86'd while maintaining professionalism
Typical job title: "Restaurant Managers"
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Where to Find Restaurant Managers
Professional Networks
Job Boards
Industry Resources
Example Interview Questions
Senior Level Questions
Q: How do you handle inventory management to prevent items from being 86'd during peak hours?
Expected Answer: A senior manager should discuss implementing inventory tracking systems, analyzing sales patterns, setting par levels, and having backup suppliers for critical items.
Q: Describe your process for training staff on handling situations where items become 86'd during service.
Expected Answer: Should explain communication protocols between kitchen and service staff, customer service strategies for delivering disappointing news, and systems for updating all staff quickly about 86'd items.
Mid Level Questions
Q: What's your approach when you need to 86 a customer from the establishment?
Expected Answer: Should discuss de-escalation techniques, proper documentation procedures, communication with security if available, and ensuring staff and other customer safety.
Q: How do you communicate 86'd items to staff during a busy service?
Expected Answer: Should describe efficient communication systems between kitchen and front of house, use of POS systems or boards for tracking, and ensuring all staff members are informed quickly.
Junior Level Questions
Q: What does it mean when an item is 86'd?
Expected Answer: Should explain that it means an item is out of stock or unavailable, and describe basic procedures for informing customers and other staff members.
Q: How would you handle a customer who becomes upset when their desired item is 86'd?
Expected Answer: Should discuss basic customer service skills, offering alternatives, and knowing when to involve a supervisor.
Experience Level Indicators
Junior (0-2 years)
- Basic understanding of inventory management
- Customer service fundamentals
- Communication with kitchen staff
- Following established procedures
Mid (2-5 years)
- Inventory control systems
- Staff training and supervision
- Conflict resolution
- Supplier relationships
Senior (5+ years)
- Advanced inventory management
- Crisis management
- Staff development
- Process improvement
Red Flags to Watch For
- Inability to handle customer conflicts professionally
- Poor communication skills
- Lack of basic food service knowledge
- No experience with inventory management
- Unable to work in fast-paced environments
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