Why Hospitality Staff Use Secret Codes
Hospitality staff in bars and restaurants often use secret number codes to communicate quickly and efficiently without customers understanding. Niall Doolan, who works at a city centre restaurant, told the ECHO: 'Essentially they’re useful as it allows us a wall of contact between one another on shift instead of speaking in front of the customers.' He added that shouting in front of customers ruins their conversation, and the codes are 'shorter, quicker and maintain the pace and service level of a busy day.'
Origins of the Codes
One theory suggests the codes originated during the Prohibition era in the US. For example, the code 86—meaning something has run out—may come from Chumley's speakeasy in New York, where police would tip off bartenders to '86' customers out the back door before a raid.
Common Codes and Their Meanings
86: The most common code, used by both kitchen and bar staff, meaning an item has run out and is no longer in stock. A variation is 85, indicating something is very close to running out.
68: The reverse of 86, used to tell staff that an item is back in stock and ready to serve.
900: Used specifically by bar staff to indicate that drinks have been made and are ready to be served, especially when waiting on the bar for some time.
200: Used by bar staff to signal to floor staff that there are customers waiting to be seated.
601: Subtly tells other staff members that you're going to the toilet.
603 and 605: Used interchangeably between bar staff to indicate you're going for a cigarette break.
50: Used by bar staff to indicate you're about to throw something to another staff member.
