Use first names. Professional tone. Always assume a guest can overhear.
Standard kitchen and tight-space calls
- "Behind" — passing behind someone
- "Sharp" — carrying a knife
- "Hot" — carrying hot food or pans
- "Corner" — approaching a blind corner
Say them every time. Even when the kitchen is empty. They build the habit.
What we never say on premises
- Gossip
- Complaints about coworkers
- Personal drama
- Negative comments about guests
- Anything we wouldn't say to the person's face
The bar is small. The kitchen is open. Voices carry. Assume everything you say can be heard.
Track: Communication.