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I'm Grant Barrett.

And I'm Martha Barnett.

You know when you're at a restaurant and the server brings everyone's meal out of the kitchen,

but it's not clear who ordered what and the server has to say, well, who has the ravioli?

Yeah. Well, there's an has the ravioli? Yeah.

Well, there's an informal term for that in the restaurant business.

Servers call that auctioning.

Oh, how about that?

Uh-huh.

Yeah.

Yeah, because it is like they're auctioning the food, you know?

Right, right.

As a patron, I get a second chance.

I just take what I didn't order.

No, I would never do that.

And if your meal is delayed because that person who took your order forgot about it, that's called a pocket ticket.

And one more little bit of restaurant lingo that I learned recently is if your food gets sent back because it's cold, somebody might be told that that's a job for chef Mike.

Oh, microwave.

Exactly.

Exactly.

Yeah.

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