Diner Lingo by Guest Author Camille Minichino

Please welcome guest author and good buddy, Camille Minichino. Camille authors several cozy mystery series under a variety of pseudonyms. Mousse and Murder is the first book in her most recent series, the Alaskan Diner Mysteries, written under the pen name of Elizabeth Logan. Camille notes that her idea of a gourmet dinner is a grilled cheese, fries, and a shake. (That’s a Jack Benny, frog sticks, and one in the hay.)
For more information, check out her website at minichino.com.  
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Who invented the battery?

A middle school science student would probably raise her hand and answer, “Volta!” maybe laughing at the confluence of the name and the unit of electromotive force. And for all practical purposes, she would be correct. It’s too cumbersome to go back to the Parthian Empire of 2000 years ago, and what’s known as the Baghdad battery. It’s beyond our grasp to name all the giants of engineering, ancient and modern, who brought us to where we are now, so we summarize and attribute the battery to Volta.

 I run up against this wall whenever I try to find the beginning—of a battery, of a revolution, even of something as large and concrete as a diner.

 The best I can do is go back to 1872 and credit Walter Scott, a horse-drawn wagon in Providence, Rhode Island, and a menu designed to feed night owls, whether workers finishing the late shift, or revelers looking for an off-hours meal.

The wagon evolved into “rolling restaurants,” with a few seats added inside, and then dining cars and finally, around 1924, permanently located “diners,” most maintaining the train-car look.

With a new style of restaurant came a new set of phrases, or “diner lingo,” the way a short order cook might communicate with her staff. Some call it shorthand, but diner lingo is often longer than the regular term for the menu item.

“A side of bad breath,” for example is not as succinct as “with onions.” And “a stack of Vermont” is longer than “pancakes.”

My guess: it’s more for adding fun to a job. Who doesn’t want to do that?

Probably among the best known call-outs are “Adam and Eve on a raft” (two eggs on toast) and “Battle Creek in a bowl” (corn flakes).

Other favorites of mine are:

• “Burn the British” (toast an English muffin)
•  “Cowboy” (western omelet)
• “Cops and robbers” (coffee and donuts)
• “In the alley” (on the side)
• “Butcher’s revenge” (meatloaf)

A few phrases have been assimilated into our language, no longer recognized as diner-related, like sunny side up, BLT, OJ, and 86 it.

Post your favorites. But whatever you do, don’t be a camper*!

*One who stays at the table or counter for a long time, depriving the server of new tips.