“Service is starting—be ready.”

“We’re getting a lot of orders.”

“I need that dish now.”

“Hold the order for two minutes.”

“Push this order first.”

“Table 12 is waiting.”

“We’re sending this order out.”

“Clear the pass.”

“Is this seasoning okay?”

“Do you want it saltier or less salty?”

“Is this cooked enough?”

“Should I add more sauce?”

“Does this look good for plating?”

“Does the colour look right?”

“Please label the containers.”

“What is the expiry date?”

“Keep this in the chiller.”

“Store this in the freezer.”

“Cover the bowl before storing.”

“Use FIFO for this item.”

“This needs to be thrown out.”

“Please sanitise the table.”

“Change your gloves.”

“Use a clean cloth for this area.”

“Keep raw and cooked food separate.”

“Wash your hands before handling this.”

“The floor is wet—be careful.”

“Hot dish coming through.”

“I’m sending the salad to the pass.”

“Soup is ready.”

“Fryer station needs help.”

“Grill station is backed up.”

“Knife behind you.”

“Hot pan on your left.”

“Oven is open.”

“Fryer basket coming up.”

“Move slowly, it’s hot.”

“Can you help me with this prep?”

“I need someone to stir the sauce.”

“Can you check this order?”

“Please taste this.”

“Can you bring more plates?”

“Clean your station.”

“Throw the rubbish.”

“Store all ingredients properly.”

“Switch off the equipment.”

“Good job today, team.”