Archive through May 30, 2000

Does anyone know where the term 86 originated?

By chris on Tuesday, October 19, 1999 - 11:38 am: Edit

I believe it started in the military.

By George (George) on Wednesday, October 20, 1999 - 09:47 pm: Edit

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?"

By Chefk (Chefk) on Wednesday, October 27, 1999 - 06:14 pm: Edit

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.

By George (George) on Thursday, October 28, 1999 - 09:10 am: Edit

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"

By Morgane on Thursday, October 28, 1999 - 08:05 pm: Edit

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


Thanks


Morgane

By George (George) on Friday, October 29, 1999 - 09:11 am: Edit

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.

By Morgane on Saturday, October 30, 1999 - 11:31 am: Edit

Thanks George.


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


Morgane

By salisburysteak on Sunday, December 05, 1999 - 10:59 am: Edit

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

By Kathleen on Monday, December 06, 1999 - 01:50 am: Edit

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."

By john on Tuesday, January 04, 2000 - 02:53 pm: Edit

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.

By Marissa Pribilski on Thursday, April 20, 2000 - 10:45 am: Edit

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.

By Jaason M Davis on Thursday, April 27, 2000 - 12:55 am: Edit

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

By Chefluc (Chefluc) on Thursday, April 27, 2000 - 10:07 am: Edit

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

By Marissa Pribilski on Tuesday, May 30, 2000 - 08:47 pm: Edit

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