I’ve worked in the restaurant biz, off and on, for approximately five years. I’ve asked three people: a general manager, a clubhouse manager and an executive chef what the origin of the term “86′d” was. I know in practice it means that your out of an item, nix, no more.
Chefs would yell, “86 the t-bone”. That meant the kitchen cooked the last t-bone and the waitstaff needed to know this should a customer try and order it from the menu.
But where did “86″ come from? Here are some interesting answers from Restaurant Report
The term 86′d goes back to the first restaurant Delmonicos. It refers to the ribeye steak that was sold there. It was item 86 on their menu and was sold out one night, hence the term 86′d.
The reason is because of the old specs used to bury the average person—-the hole is “6″ feet deep, and is “8″ feet long. Hence, being called “86d” was not a good thing…but a “gone” thing…
[I]t 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.
In the old days of soup kitchens they prepared enough soup for 85 people. Obviously if you were # 86 there was none left. Since the use of 86 to denote a menu item that is not available.
