We've got the latest Restaurant Tycoon 2 codes right here, one of the best Roblox tycoon games where you get to channel your inner chef! You can build your very own restaurant, cafe, or diner from scratch using the game's handy building tools. Once you've got the premises ready to go, stock it with food, head to the kitchen, and start preparing some delicious food. Head over to your friend's restaurant to see what they've prepared, and prepare yourself for some friendly competition.
Restaurant Tycoon codes are freebies given out by the developers at Ultraw, the team behind the game. They are typically added when there is a big new update for the game, and you can redeem them for free stuff, like Diamonds (used to upgrade and purchase new items), cash for foodstuffs, and to get free cosmetic items to improve your restaurant and home. These codes are not added super regularly, but we do keep this list updated the best we can.
Chef: A Restaurant Tycoon Game Activation Code And Serial Number
So, how was last night\u2019s service?\r\n\r\nOh man, we had over 90 covers, two 12-tops, a bunch of four-tops, tons of VIPs. By nine, we were really cruising, totally slammed, had already 86\u2019d striper and tatin. I was running the pass when this huge pick-up was happening, we were doing that really soigne risotto with chanterelles\u2014a la minute you know? The pick-up time is like 20 minutes. I got this really green cook on sauté, fired her a 4 by 4 by 3, half a dozen more on order, but when we go to plate she\u2019s short two fucking orders, so had to order fire two more on the fly, she was totally in the shit! We were so weeded! Food\u2019s dying on the pass. The rail is jammed up with dupes. The salamander\u00a0stopped working. My porter no-showed. I really thought we might go down.\r\n\r\nIf you\u2019ve never worked in a restaurant, this paragraph might as well be written in Sanskrit. Like all occupations, the professional kitchen has developed its own vernacular\u2014one that is at once clever, efficient, and sometimes a little crude. Kitchen slang strengthens workplace solidarity, confuses the uninitiated, and is often peppered with a shocking amount of expletives. Each kitchen will have its own unique patois, but many terms are widespread in the industry. Here\u2019s a guide to common kitchen jargon.\r\n\r\nON THE LINE\r\n\r\nThe \u201cline\u201d is the kitchen space where the cooking is done, often set up in a horizontal line. Being \u201con the line\u201d means you are a \u201cline cook\u201d\u2014an essential foot soldier in any functioning restaurant.\r\n\r\nRUNNING THE PASS\r\n\r\nThe \u201cpass\u201d is the long, flat surface where dishes are plated and picked up by wait staff. The chef or high-level cook who \u201cruns the pass\u201d each night is in charge of letting the cooks know what they will be cooking as orders come in. They are in control of the watching the order tickets, monitoring the speed and rhythm of the coursing, and making sure each dish looks good before it goes out to the customer.\r\n\r\n5 OUT\r\n\r\nCoordination is essential for any busy kitchen where there are multiple cooks in charge of different dishes, components, and garnishes for every plate. When a cook yells \u201c5 out\u201d or \u201c3 out on sirloin,\u201d it signals to the other cooks that they will be ready to plate in said amount of time.\r\n\r\nSOIGNE\r\n\r\nMostly used by wannabe fine-dining douchebags, soigne\u00a0(pronounced \u201cSWAN-YAY\u201d) means \u201celegant\u201d in French. It\u2019s used to describe an exceptionally sexy dish, or when you really nailed a plating presentation.\r\n\r\nA LA MINUTE\r\n\r\nA la minute\u00a0is French for \u201cin the minute,\u201d and it refers to making a dish right then, from scratch. Instead of making a big batch of risotto during prep time and reheating portions of it hours later, a dish made \u201ca la minute\u201d is cooked from start to finish only when an order for it comes in.\r\n\r\nMISE\r\n\r\nShort for mise en place (French for \u201ceverything in its place\u201d), this term refers to all of the prepped items and ingredients a cook will need for his specific station, for one night of service. E.g., Chef: \u201cDid you get all of your mise done?\u201d Cook: \u201cI just need to slice shallots for the vin(aigrette), chef, then I\u2019m ready.\u201d\r\n\r\n\r\n12-TOP\/4-TOP\/DEUCE\r\n\r\nA \u201c12 Top\u201d refers to a table with 12 diners. A \u201c4 top\u201d has four diners. A \u201cduece\u201d just two.\r\n\r\nNO SHOW\r\n\r\nA \u201cno-show\u201d is a kitchen employee who doesn\u2019t show up to work. No-shows are undeniable assholes.\r\n\r\nON DECK\/ON ORDER\r\n\r\nAs tickets shoot out from the kitchen printer, the cook running the pass will let the cooks know what they have \u201con deck\u201d\u2014for example, \u201c4 steak, 2 quail, 1 blue, on order\u201d\u2014so the cooks can mentally prepare and start setting up what they will be cooking throughout a diner\u2019s meal.\r\n\r\nFIRE\r\n\r\nWhen a chef calls out \u201cfire\u201d or \u201cpick-up,\u201d a cook will start cooking that particular dish (e.g., \u201cFIRE! 6 broco, 3 polenta side, 1 lamb\u201d) \u201cOrder fire\u201d means to immediately start cooking a certain dish because there is only one course on the ticket, much to the annoyance of the kitchen (because it forces them to restructure the entire pick-up). \u201cPick-up\u201d can also be used as a noun, as in \u201cI had to re-do my entire pick-up because some jabroni order-fired a porterhouse.\u201d\r\n\r\nRUN THE DISH\r\n\r\nWhen a dish of plated food that is ready to go out to the dining room, cooks will \u201crun the dish.\u201d Servers ask, \u201cCan you run?\u201d,\u00a0when they are waiting to ferry the food out of the kitchen.\r\n\r\nDYING ON THE PASS\r\n\r\nHot food that is ready to be run that has been sitting on the pass for an inordinate amount of time getting cold and losing its soigne character because waitstaff are either too slammed or too lazy to pick it up.\r\n\r\n86\u2019D\r\n\r\nWhen the kitchen runs out of a dish, it\u2019s \u201c86\u2019d.\u201d Dishes can also be 86\u2019d if the chef is unhappy with the preparation and temporarily wants it off the menu. Patrons can be 86\u2019d, too. One of the earliest documented usages of this term was at the bar Chumley\u2019s in downtown Manhattan during Prohibition. The bar had an entrance on Pamela Court and an exit at 86 Bedford Street. Police would call ahead to warn the bartenders of a possible raid, telling them to \u201c86\u201d their customers out of the 86 exit door.\r\n\r\nWEEDED\/IN THE SHIT\/ IN THE WEEDS\r\n\r\nUsed when a cook is really fucking busy, overwhelmed by tickets, and frantically trying to cook and plate his dishes.\r\n\r\nTHE RAIL\/THE BOARD\r\n\r\nThis refers to the metal contraption that holds all of the tickets the kitchen is working on. Once a ticket is printed, it\u2019s stuck to \u201cthe rail\u201d or \u201cthe board.\u201d \u201cClearing the board\u201d means the kitchen has just worked through a large set of tickets.\r\n\r\nCHECK YOUR PLATES!\r\n\r\nEvery open kitchen where the cooks can actually see patrons will have a term that signals that an attractive man or woman is in the dining room. It might also be \u201cAce!\u201d or \u201cYellowtail!\u201d or whatever\u00a0the kitchen comes up with.\r\n\r\nTHE SALAMANDER\/ROBOCOP\/SIZZLE\/COMBI\r\n\r\nKitchen equipment names often get abbreviated or nick-named. A \u201csalamander\u201d is a high-temperature broiler; a \u201crobocop\u201d is a food processor; a \u201csizzle\u201d is a flat, metal broiler plate; \u201ccombi\u201d is an oven with a combination of heating functions; \u201cfishspat\u201d is a flat-angled metal spatula good for cooking fish; a \u201cspider\u201d is a wire skimmer; \u201cchinacap\u201d is a cone-shaped colander; \u201clow-boy\u201d is a waist-high refrigerator. There\u2019s a million of them\u2026\r\n\r\nVIPS\/PPX\/NPR\r\n\r\n\u201cVery Important Person,\u201d \u201cPersone Txtrodinaire,\u201d and \u201cNice People Get Rewarded\u201d written on a ticket signals to all staff that their work should be top-notch for these diners. It can be industry, celebrities, friends, or family\u2014they all get hooked up.\r\n\r\n\r\n\r\nPhoto: Twitter\r\n\r\nCUPCAKING\r\n\r\nMostly for bartenders, \u201ccupcaking\u201d is used when a barkeep is spending noticeably too much time and attention on an attractive patron sitting at the bar.\r\n\r\nFLASH\r\n\r\nIf a piece of protein is slightly undercooked, a cook with \u201cflash it\u201d in the oven for a minute or two to raise the temperature\r\n\r\nSANCHO\r\n\r\nWhen a cook sneezes, a co-worker will announce \u201cSANCHO.\u201d This is in the Mexican tradition of pointing out that someone named \u201cSANCHO\u201d or \u201cSANCHA\u201d is in your house banging your wife or boyfriend while you are at work. It\u2019s a funny dig. The proper response is, \u201cNo mames guey!\u00a0I\u2019m not worried about Sancho.\u201d\r\n\r\nSHORT\r\n\r\nTo be missing a component of a dish or an ingredient, as in, \u201cDammit, I\u2019m one meatball short!\u201d, or, \u201cLandcaster fucking shorted us again on cream.\u201d\r\n\r\nDUPE\r\n\r\nShort for \u201cduplicate.\u201d When tickets are printed in the kitchen, they are usually printed on two- or three-ply color-coded paper which signify courses. This allows the person running the pass to keep track of and discard layers as courses leave the kitchen, as in, \u201cGimme that dupe, I gotta cross off the apps.\u201d\r\n\r\nBUKKAKE\r\n\r\nDoes your dish have a swipe of yogurt, a squiggle of cream, or a splash of creme fraiche on it? That\u2019s \u201cbukkake.\u201d\r\n\r\n\u215b PAN,\u00a0\u2159\u00a0PAN, \u2153 PAN, HOTEL PAN\r\n\r\nThe standardized, stackable metal pans that cooks use to braise meat, carry vegetables, and roast things in are called \u201chotel pans,\u201d which can be deep or shallow. There are many pans of different sizes and shapes that relate in volume to the hotel pan: three \u2153 pans can fit into a hotel, six \u2159 pans make up one hotel, eight \u215b pans, etc.\r\n\r\nBEHIND\/ATRAS\r\n\r\nIn the fast-paced ballet of cramped kitchen spaces, cooks let their co-workers know they are moving behind them so there are no unnecessary collisions. When carrying knifes, heavy hotel pans, and pots of burning liquid, the usual call is, \u201cHOT BEHIND!\u201d\u00a0Atrás\u00a0is Spanish for \u201cbehind.\u201d\r\n\r\nCHARPY\r\n\r\nA mispronunciation of Sharpie, the permanent markers cooks use to label containers of ingredients for their mise. It comes from our Mexican friends\u2019 thick accents.\r\n\r\nLEFT-HANDED SPATULA\/BACON STRETCHER\/LONG STAND\/GRILL EXTENDER\r\n\r\nThese items do not exist. But tell a green cook to grab a \u201cleft-handed spatula\u201d for you and watch the frantic search begin. Hilarious!\r\n\r\nGETTING A PUSH\r\n\r\nDuring service, work on the line usually comes in waves. When the tickets start printing faster and the restaurant is getting busier, the kitchen is \u201cgetting a push.\u201d\r\n\r\nTRAIL\/STAGE\r\n\r\nA \u201ctrail\u201d is the kitchen equivalent to the second-interview. After interviewing with the chef, a cook will come in to \u201ctrail,\u2019 to try out the kitchen, so the chef can see how the applicant works under fire. A \u201cstage\u201d is a longer-term trail for a designated period of time\u2014a couple of weeks, or a month or two. It\u2019s meant to be a learning experience for the cook, and free labor for the kitchen.\r\n\r\nCROPDUSTING\r\n\r\nCropdusting is farting, intentionally or accidentally, while moving down the line. Also works for wait staff, as in, \u201cGoddamn table 17 is the fucking worst! When I drop their check I\u2019m going to try and cropdust them.\u201d\r\n\r\n\r\n\r\nBURN THE ICE\r\n\r\nDisposing of the ice in the ice machine, under your mise, or at the bar by pouring hot water over it.\r\n\r\nSOS\r\n\r\nSauce on the side.\r\n\r\nALL DAY\r\n\r\nThis refers to the total amount of dishes a cook is cooking in one specific pick-up. It works as a clarification system between the chef and cook. The cook might say, \u201cChef, how many linguine am I working?!\u201d or \u201cCan you give me an all-day, Chef.\u201d The chef would reply, \u201cYou\u2019ve got 4 linguine, 3 spaghetti, 2 cappelletti,\u00a0and 2 kids pastas, all day\u201d\r\n\r\nWAXING A TABLE\r\n\r\nGiving a table VIP treatment.\r\n\r\nScarlett Lindeman spent a decade cooking in kitchens in Salt Lake City, Los Angeles, and New York. 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