What Does “All Day” Mean in a Kitchen?: A Veteran Chef’s Perspective

Let Me Tell You What “All Day” Really Means in the Heat of a Kitchen

I’ve been working in kitchens for over 15 years—from short-order breakfasts to fine dining service—and if there’s one phrase that sums up the intensity of the line, it’s “all day.” I still remember the first time I heard a head chef yell across the kitchen:

🗣️ “I need six salmon, all day!”

And I stood there, confused. Six salmon... all day? Are we cooking them over the course of the whole day? Are these for lunch, dinner, prep stock? Turns out, “all day” has nothing to do with time. It's kitchen shorthand for total quantity needed at that moment, combining all current and incoming orders.

If you're new to kitchen work, or just curious about restaurant lingo, let me walk you through what "all day" actually means—and why it can make or break a dinner service.

So, What Does “All Day” Mean in a Kitchen?

In restaurant kitchens, “all day” is a real-time total count of how many portions of a dish are currently needed based on all open tickets. It’s how chefs and line cooks keep track of workflow without getting buried in order slips or shouting over each other.

Definition:

“All day” = Total number of items (of the same kind) currently needed across all active orders.

It’s a fast, efficient way to communicate. Instead of saying,

➡️ “We have 2 chicken from table 5, plus 3 more just came in from table 8,”

you just say:

➡️ “That’s 5 chicken, all day!”

It resets the mental math and keeps everyone aligned.

Real-World Example From the Line

Let me give you a real scenario from last Saturday’s dinner rush.

It’s 7:12 PM. Orders are flying in.

1. Table 6: 2 Ribeye Steaks
2. Table 12: 1 Ribeye
3. Table 15: 3 Ribeye

I turn to the grill station and call out:

🗣️ “Six Ribeye, all day!”

That doesn’t mean “cook six new ones right now.” It means the total of outstanding ribeye orders at that moment is six. The grill cook checks what’s already on, what’s firing, and what’s plating, and adjusts accordingly.

This kind of real-time summation is mission-critical in a fast-paced environment.

Why We Use “All Day” in the Kitchen

Here's why this term is so important—and why we say it probably 200 times a night:

✅ 1. Prevents Overcooking or Duplication

Without “all day,” you could have three cooks making the same thing because they each thought it needed to be made. That’s wasteful and chaotic.

✅ 2. Keeps Everyone in Sync

The kitchen is a battlefield. “All day” is like the general’s call—it aligns the troops.

✅ 3. Helps Re-Prioritize During Rush

Orders constantly change. If we’re mid-service and someone modifies their dish, “all day” gets updated. We might go from 4 burgers to 5 all day in a heartbeat. That heads-up saves us from scrambling.

When to Use “All Day”—And When Not To

🔸 Use “all day” when summarizing total outstanding quantities of the same item.

🔸 Don’t use it for newly added items only. That’s a rookie mistake.

If a sous chef says:

🗣️ “Five pasta all day!”

He means: total from all active orders = five.

If you misinterpret that as five new pastas, you're going to throw off the flow—and probably get yelled at.

How “All Day” Interacts With Other Kitchen Roles

In a pro kitchen, communication is king. Here’s how different roles use it:

1. Expeditor (Expo): Calls “all day” totals to keep the line aware of pacing and dishes per table.
2. Sous Chef: Updates “all day” when big parties drop in or modifiers get changed.
3. Line Cooks: Listen carefully so they don’t duplicate or miss a dish.
4. Servers (if trained): May use “all day” in prep areas when helping with bulk orders or banquets.

It’s part of the kitchen’s shared language—a living system of efficiency.

Common Misunderstandings

Let’s bust a few myths I’ve heard from newbies or even foodies:

Tips for New Cooks or Culinary Students

If you're new on the line, here’s how to master “all day” fast:

1. 🎧 Listen closely – It’s easy to miss, especially during rush.
2. 🧠 Confirm mentally – Double-check the math if you’re unsure.
3. 🗣️ Repeat back totals – Echo the call. It shows you’re in sync.
4. ❓ Ask if unclear – Better to clarify than waste ingredients.
5. 📋 Watch ticket flow – Knowing the rhythm helps anticipate changes.

Closing Thoughts: It’s More Than a Phrase—It’s a Survival Tool

After more than a decade in hot, loud kitchens, I can tell you: “all day” isn’t just a handy term—it’s a lifeline. It keeps chaos under control. It brings clarity when there are 30 tickets and 6 cooks running full speed. It’s also a mark of someone who **gets it