Does anyone know where the term 86 originated?

I believe it started in the military.

Found this in the Old Culinary Educators forum-

"As far as I know, the phrase 86'ed refers to the dimensions of a grave; that is, 8' by 6'. This seems a logical explanation when you think of it in terms of it "being dead" or sort of putting it to rest. Make sense?"

I always heard that it was a number of a popular dish at a hotel restaurant I think the Waldorf-Astoria. On the menu it was #86 and they kept running out of it. Supposedly the term caught on.

I don't think it was the Waldorf, when i worked there I heard a lot of stories but they didn't take claim to inventing that.

I read it some where on the web it was Delmonico's.

FWIW the Waldorf's the motto on the main kitchen wall was

"The difficult immedately, the impossible takes a little longer"

I have to ask what does it mean?? I've never heard it before.


Thanks


Morgane

86 means an item on the menu or a special is no longer available.

Hopefully the message gets to the waitstaff before a customer orders it.

Thanks George.


Funny I never heard this term in frnech speaking restaurant. Is it a american thing?


Morgane

I think it would be easier to find the yeti of tibet than an agreeable answer to this question!!

We used to use the term to mean a customer was banned due to unruly behavior--"If you don't stop so and so, you will be 86'd."

in school we learned that it came from the restaurant delmonico's. Item number 86 ran out all opf the time. I believe the item was their delmonico steak.

I heard it came from Escoffier, himself. He referred to his recipes by number and one day they ran out of (which was a totally forbidden thing) Recipe "86". Since running out of things was unheard of and the person in charge of this particular item probably soon lost his job and his head.....the running out of an item earned the name "86". But that's just what I heard.

Marissa,
I am very curious as to where you obtained this information. I have learned much about Escoffier. Other than Le Guide Culinere, I do not have many other sources of reference. I would like to know where to obtain more.

Thanks Jason

The Pocket Dictionary of American Slang defines eighty-six: No, nix; nothing; there is none left; we don't have the item ordered. Common lunch-counter use; used by the cook to inform waiters that there is no more of a specific dish.
In regard to your article on the term 86'd.

It is my understanding that it was borrowed from the policy of "86ing" someone when that person has had too much to drink. He/she is no longer being served. 86 refers to article 86 of the New York State Liquor laws that define when someone should not, legally, be served in places that sell alcoholic beverages. I could be wrong, but, I don't think I am.

"86ing" indeed comes from the restaurant industry, specifically soda shops where codes were used for all items on the menu. A Code 19 meant a Banana Split, and a Code 33 meant a Cherry Coke. Code 86 originally meant "We're out of that item," so when a cook said he was "86ing" an order, that meant he was canceling it.

inside the web!
http://chefsansfrontiere.com

This has nothing to do with 86, but Chefluc's website is excellent! All Chef's should check it out!