I explained that the term "in the weeds" meant that the server had too many tables and was going to need help. My server assistant might have thought I was referring to marijuana because when I googled the word weed I got mostly photos of that green, leafy stuff that gives you the munchies. Not that I know about such a thing first hand. I can hear my friends laughing now.
I started to think about restaurant verbiage. I'm not sure of the origin. I just know certain ones have been around forever. Whether working in a diner or a fancy restaurant, they are used.
Besides 86 meaning a restaurant is out of the pork chops, to 86 a person means to kick them out of the restaurant usually because they are drunk. The term "cut him/her off" also means to no longer serve that person any more alcohol because they have been "over served." Over serving is a very bad thing, but it still happens all the time. Speaking of getting drunk, another term repeated to servers by management is upsell.
You really can't tell the difference in a mixed drink.. Trust me. As I said, I've been doing this a long time. Marketing people might have convinced you differently, and if you like to spend money, well then go ahead and order Chopin Vodka with tonic. But don't say I didn't tell you. However, if you are having a drink that is just alcohol, minus a mixer, and up, without ice, or on the rocks (ice), than it's okay to splurge and buy the higher shelf (more expensive) brand of alcohol. The headache is the same in the morning, either way.
Also, if you ask servers what is the best thing on the menu, they aren't going to direct you to the grilled cheese for $6.99, but to the steak for $26.99. But you knew that. You are being upselled.
Another kiss of death for a decent tip is when someone says, "I'm a great tipper." That's like when someone has told you they are great a great lover. People that are, don't talk about it.
Go to table. Smile and be nice. Describe menu items and answer questions while smiling and being nice. Push the more expensive stuff. Upsell nicely. Take drink and food order. Come back often to table for any needs and requests. Smile. Offer desert nicely. Smile and hand over check.
In other words waitressing. That's the same sequence it's been for decades, whether it was a winsome wench serving a Cornish hen in a roadhouse in 1882 or a good looking man serving in a fine dining establishment in 2014. Servers provide food and drink to patrons, and the order remains the same.