What Is an 86 List for Restaurants? The Complete Guide to Restaurant Lingo

If you've ever worked in a restaurant kitchen or overheard staff shouting across a busy dining room, you've probably heard the term "86" thrown around. But what exactly does it mean, and what is an 86 list?

This essential piece of restaurant terminology is one of the most important communication tools in the hospitality industry. Whether you're a new server, an aspiring chef, a restaurant owner, or simply a curious diner, understanding the 86 list will give you insider knowledge into how restaurants really operate.

What Does "86" Mean in a Restaurant?

In the restaurant industry, "86" (or "eighty-six") means to remove an item from the menu because it is no longer available or to refuse service to a customer.

When you hear a chef yell "86 the salmon!" it means the kitchen has run out of salmon, and servers should stop offering it to guests. The term functions as both a verb and a noun:

• As a verb: "We need to 86 the risotto" (remove it from availability)
• As a noun/adjective: "The risotto is 86'd" (it's no longer available)

What Is an 86 List?

An 86 list is a physical or digital document that tracks all menu items currently unavailable during a restaurant's service. It's typically:

• Posted in a visible location for front-of-house (FOH) staff
• Updated in real-time throughout service
• Reviewed by servers before and during their shifts
• Communicated between the kitchen (BOH) and the dining room (FOH)

Good restaurants generate 86 lists for the wait staff to read before their shift so they're aware of each unavailable item. This prevents the embarrassing situation of a server recommending a dish that the kitchen can no longer prepare.

Why Do Items Get 86'd?

There are several reasons why a restaurant might 86 a menu item:

1. Sold Out / Ran Out of Ingredients

The most common reason. When a primary ingredient runs out, the dish must be removed from service. For example, if tonight's special is sea bass and the kitchen sells through their supply, they'll "86 the sea bass."

2. Quality Issues

If ingredients have spoiled, wilted, or aren't up to the restaurant's standards, they'll be 86'd. A bottle of wine that has oxidized or herbs that have gone bad shouldn't be served to guests.

3. Equipment Problems

If the grill breaks down mid-service, all grilled items may need to be temporarily 86'd until it's fixed.

4. Prep Shortage

Some dishes require extensive preparation. If the prep cook didn't make enough of a particular sauce or component, that dish might be 86'd until more can be prepared.

5. Strategic Menu Management

Sometimes restaurants intentionally 86 lower-margin items to push customers toward more profitable dishes, especially during busy periods or special promotions.

6. Seasonal Availability

When seasonal ingredients are no longer available, those dishes naturally get removed from the menu.

The Second Meaning: 86ing a Customer

Beyond menu items, "86" can also mean refusing service to or ejecting a customer from the establishment.

If a guest becomes overly intoxicated, disruptive or aggressive, abusive toward staff, or in violation of the establishment's policies, the manager might discreetly tell staff to "86 that guest," meaning they should stop serving them or ask them to leave.

The Origins of "86": Where Did This Term Come From?

The exact origin of "86" remains a mystery, but there are several fascinating theories:

Theory 1: Prohibition-Era Speakeasy

One popular story involves Chumley's, a speakeasy located at 86 Bedford Street in Greenwich Village, New York City. During Prohibition, when police would raid the bar, the bartender would tell patrons to "86 it"—meaning exit through the door at 86 Bedford Street while police entered through another entrance.

Theory 2: Soda Fountain Slang

Journalist Walter Winchell documented in 1933 that "86" was part of a coded language used by soda jerks (soda fountain workers) in the 1930s. In this system, "86" meant "all out of it" or "we don't have any."

Theory 3: Delmonico's Restaurant

Legend has it that item #86 on Delmonico's menu was their popular steak, which frequently sold out. Over time, "86" became shorthand for any sold-out item.

Theory 4: Rhyming Slang

According to Snopes, the most plausible explanation is that "86" is simply rhyming slang for "nix"—meaning to cancel, refuse, or say no to something.

Theory 5: Standard Door Height

Some claim that 8 feet 6 inches was the standard door frame height, so when someone was "shown the door," they were "86'd."

How to Manage an 86 List Effectively

For restaurant owners and managers, proper 86 list management is crucial for smooth operations and customer satisfaction. Here are best practices:

1. Establish a Clear Communication Protocol

When the kitchen 86s an item, how is that communicated to the front of house? Options include:

• Digital kitchen display systems
• Integrated staff messaging apps
• Physical whiteboards in the server station
• POS system alerts

2. Update in Real-Time

A customer should never be told a dish is available, only to be disappointed moments later. Modern POS systems include "86" functions that instantly update menus when an item is unavailable.

3. Train All Staff

Both kitchen and front-of-house staff should understand what "86" means, how to communicate 86'd items, when to proactively warn about low-stock items, and how to professionally inform guests about unavailability.

4. Brief Staff Before Service

Good restaurants hold pre-shift meetings where managers review the current 86 list so servers know before taking their first table what items aren't available.

5. Track Patterns

If the same items are consistently getting 86'd, it may indicate ordering problems, forecasting issues, popularity you're not capitalizing on, or menu items that should be removed.

How to Prevent Items from Being 86'd

While 86ing items is sometimes inevitable, there are strategies to minimize it:

1. Implement Inventory Management Systems

Manual inventory tracking is prone to errors. Modern restaurant technology—POS systems, kitchen management platforms, and inventory software—can track ingredients in real-time and alert you when stock is running low.

2. Use Sales Forecasting

Analyze your sales data to predict demand. If wings always sell out during big sports events, order more in advance. Restaurant management software can help with accurate forecasting.

3. Design a Smarter Menu

• Smaller menus are easier to manage inventory for
• Cross-utilize ingredients across multiple dishes
• Offer multiple specials so if one sells out, alternatives remain
• Highlight less popular items to balance demand

4. Build Strong Supplier Relationships

Suppliers who know you well are more likely to help with emergency orders or quick-turn solutions when you're short on ingredients. Establish backup vendors for key items.

5. Keep Safety Stock

Maintain a small buffer of extra inventory for your most popular items, especially on weekends and during peak seasons.

How to Tell Customers an Item Is 86'd

The language you use matters. Train your staff on proper phrasing that reflects well on your restaurant.

Other professional alternatives include:

• "Unfortunately, our chef has just served the last portion of that dish."
• "That item is no longer available this evening—may I recommend an alternative?"
• "We've had such demand for that tonight that we've sold through our supply."

The 86 List in Modern Restaurant Technology

Today's restaurants don't rely solely on shouting "86!" across a busy kitchen. Modern solutions include:

• POS Integration: Systems like Toast, Square, and Rezku allow managers to instantly 86 items across all ordering platforms—including online ordering and delivery apps
• Kitchen Display Systems (KDS): Digital screens that update in real-time when items are 86'd
• Staff Messaging Apps: Instant notifications to all team members when menu changes occur
• Inventory Management Software: Automatic alerts when ingredients hit critical levels

These tools prevent miscommunication and ensure guests aren't ordering unavailable dishes.

Other Common Restaurant Terms You Should Know

Now that you understand "86," here are other restaurant slang terms you might encounter:

Conclusion

The 86 list is far more than restaurant jargon—it's a critical operational tool that keeps kitchens running smoothly and customers satisfied. Whether it's a sold-out special, a quality control issue, or an unruly guest, the term "86" provides a quick, universally understood way for restaurant staff to communicate.

For restaurant owners and managers, effective 86 list management means better communication between BOH and FOH, fewer disappointed customers, improved inventory control, and smoother service during busy periods.

And for diners? Now you'll know exactly what's happening when you hear "86 the lobster!" shouted from the kitchen—and you'll understand why your server might gently steer you toward the halibut instead.