Short order cooking explained

Short order cooking is the preparation of inexpensive restaurant foods that are quick to cook.[1] Many small eateries serve only short-order items, which include griddled, fried, and broiled foods and sandwiches. Short order cooking is common at greasy spoons and diners.[2]

A cook responsible for short order cooking is a short order cook. The U.S. Bureau of Labor Statistics defines the role of short order cooks as those who "prepare and cook to order a variety of foods that require only a short preparation time. May take orders from customers and serve patrons at counters or tables," and it specifically excludes fast food cooks.[3] As of May 2019, the U.S. Bureau of Labor Statistics estimates there were more than 150,000 short order cooks in the United States.[3]

Diner lingo is a language associated with short order cooking.

Notes

  1. Wayne Gisslen, Mary Ellen Griffin, Professional Cooking for Canadian Chefs, p. 10,, p. 10
  2. Book: Sidoriak, P. . The Flippin' Awesome Backyard Griddle Cookbook: Tasty Recipes, Pro Tips and Bold Ideas for Outdoor Flat Top Grillin' . Ulysses Press . 2018 . 978-1-61243-821-4 . May 23, 2020 .
  3. Web site: Cooks, Short Order. 2021-02-05. www.bls.gov. en.