Ambushed by senior citizen brigade / Red Hat Attack / blue light specials when senior citizens all comes at once for lunch What are the chickens clucking about now?. Required fields are marked *. ( To Rail- to move a new ticket the furthest left on the rail thus increasing its priority). Free for all, followed by much conversation, usually awesome food, perhaps a hook up or two, and MUCH bitching and conversation about this industry that some of us take as a job, many of us ADORE . until you just want to strangle them ZZZ. OTR stands for "on the rocks" and UP for "straight up." A general rule of thumb is to use initials whenever possible. * Double Two shifts in a row; e.g. Additional Other Flashcards Cards Supporting users have an ad free experience! She trained under one of the PBS Series Great Chefs of America, Chef Yves Labbe at 4 Star acclaimed restaurant, Le Cheval Dor and has been the Executive Chef at Bellinis Restaurant, The Cliff House at Stowe Mt. Facebook. ex: expeditor says Gratutize to add a fixed gratuity parties of (any number) or more. I need runners now!. Canada, Food Service, Food Technology . Typically, the manager will run a prio back to the table. For example, an eight top is a dining party of eight. Usually contains a manual credit card swiper, sheets for it, a peen and a calculator. * Server The preferred term for waiter or waitress, for example, Could you find my server, please, I need a refill on my Pepsi.. rack used in dish machine SOSsauce on the side Crumb crushers- children Im triple sat. method daily wood cleaner discontinued; sports concussions long term effects; derrico family names and ages 2021; taco bell manchester, nh closed; side hustle fanfiction Spicy: A burning taste from roasting spices. Smoky: A taste recollective of the smell of smoke. Ive told my family and friends never to eat salad in a restaurant as it is usually prepared by the server and a lot of the time in places Ive worked with their bare unwashed hands. filler: noun. Working: When an order comes with something or to describe mods. Perhaps not as out of control as in the weeds. Food Abbreviations 9. An 8-year-old learned his Waffle House waiter was living in a motel. * Slammed Busy. Food. -Sod- That pan of chili sat in the walk in for so long, it went to sod, as in grew hair, molded, and not only the product in it, but the container must be discarded. Refill in the original cup instead of a new one. Great post!! Beers and wines are typically referred to by brand name. The kitchen being in the weeds can mean having only one 2 ft by 3 ft grill and having 40 people order medium well steaks in the space of five minutes. The term "86" informs all restaurant staff that an item is out of stock, as in "86 the prime rib.". weeded, in the weeds: to be backlogged, overwhelmed, behind in your duties. -Stiff- somebody that didnt pay their check or tip their server. the bar is dragging. my entrees are dragging. my busser is dragging. dessert station is dragging. dragging is usually the result of being weeded. two shifts with less than eight hours between them, specifically, a close followed by an open. Camel a customer that drinks a lot of water, requiring the busboy to constantly fill their glasses. * Cambro A large plastic pan used for storage of perishables and non-perishables. opposite of top-shelf. The chef de partie responsible for all the sauted items and their sauces. Thanks for sharing, Sara. Meaning a server walking by the window could run food even if one of their hands were full because it was such a small carry, make me a hero used by expediters to notify to the cooks that all they need to sell this ticket is one last item. Farmer overed and over dead. run this food. run my drinks., sarapiar: verb. Michelle Renee is a professional trainer and quality assurance consultant in the career, education and customer service industries, with two decades of experience in food/beverage and event coordinating management. LOL!! THROW TICKETS- when the Expo Cook throws the ticket through the Window so servers can Stab the Ticket when they pick up their food out of the Window. Refers to the Head Chef or The Boss! food abbreviations for waitresseslake weiss camper lots for rentlake weiss camper lots for rent Need abbreviation of Waitress? Federation of Organic Dairy. * Double/Triple Sat When more than one table is seated in a particular station at the same time. Traditionally, they are boiled, steamed or roasted. Sort. For people who have been on staff long-term, we speak of Hobart as if it is another employee. SM and LG are used to distinguish small and large. Blue Hairs refers to elderly people Dupes: tickets that come into the kitchen or the tickets that are hand written. : Thats Las Vegas baby put it up! Always place in order of tickets received from left to right. The phrase itself causes employees to watch accuracy and conditions of the products they are preparing and serving. Bang cock said before opening a low door where another staff member is standing to convince a guest to choose a higher-quality option that costs more, eg a drink with top-shelf liquor instead of well. Marry to combine two or more containers. Balls on the side balsamic vinaigrette on the side, (name of a cook) style no nuts About 425,800 openings for waiters and waitresses are projected each year, on average, over the decade. Preferably before asked too and before guests get up to leave. immediately. Where im from we call them Mondays, cause no one likes Mondays. A top chef- a customer that thinks they are a chef because they watch a lot of the food network. Nya Nya is a new one love it! Also, dish pig..see bubble dancer (also new to me, kinder than a dishie or the aforementioned dish pig. Manager on duty whom is most likely who to report to directly or head of the circus so to say. tough - The steak was very tough. Used in restaurants that have a large window. Heres some slang I remember. Waiter Abbreviation 3. i got stiffed., turn: verb. IN HIDING- used by staff when the Manager or PIC (person-in-charge) is holed up in the back office, usually with the door locked. END-OF-DAY- the closing procedures performed by Managers or Shift Leads that include processing credit cards, counting the money, printing sales reports, and making sure the restaurant is clean, everything is off, and locked up. Burn the Well (Verb)- To pour hot water into the well melting the ice in order to clean it. Sour: A tangy, tart, biting flavour. drop to give manager big bills mid shift. EZ after a food name means the chef should go easy on that ingredient, while HOLD means to omit it altogether. ramekin Create your own flash cards! These are great terms to add to the list! i.e. a signature or reserve hor doeurve or amuse-bouche not found elsewhere on the menu that is standing ready to send to VIP tables. Keeping this in mind, here are the 19 restaurants with the hottest waitresses today. expediter, expo: noun. These are great!Love it. Door Whore- The hostess or greeter that seats customers. Tag as in Did you tag him? , did you add the gratuity? Study with Quizlet and memorize flashcards containing terms like Chicken Cutlet, Curry Topping: Tofu, Curry Topping: Light Crispy Chicken and more. Then came a rotation in public health as a civilian, and some of what I saw in allegedly five star kitchens was criminal. we called them dollar bobs, Working a dv shift; declining volume, when it gets slow the person gets cut. A comment about slammed, I was always under the impression that restaurants get slammed, while people get weeded. On the Side to cut a sandwich in half I apologize if somebody has already posted these.. Generally accompanied by many Comps. 911: the same as on the fly, I prefer on the fly myself but my current kitchen uses 911. Overwhelmed. Food Service. * Stiffs Non-tipping customers, see redneck. fire: verb. a menu item, usually savory, that can be produced on the fly to fill the gap when a course is dragging. Totes are horded by kitchen staff because once washed and sanitized, they make excellent airtight storage containers for just about anything. (My favorite) Chef says this is how were doing it today. Yes, Chef!. Back of house or kitchen and beyond. a guest as a statistic, used for end-of night head counts. The third most common is customer orders on 7.8% of resumes. for food or drink to lose quality due to sitting around waiting to be picked up, such as ice melting into a drink and causing it to be watered down, or food drying up for sitting under the heat lamps for too long. Short forms to Abbreviate Waiter. Blue Death, Blue liquor poured on ice to indicate glass in well * Bev Nap The little square paper napkin which a beverage rests on. * Two second rule The amount of time between when a piece of food hits the floor and when its picked up and placed in a saut pan or on a plate, generally accompanied by a guilty look to see if anyone else saw it. Governmental Federation. skate: verb. villa vittoria lake como wedding; how did odin become so powerful? -The server or other employee that turns into a regular, creeepy! used instead of mashed potatoes. Ticket in the window chef, Priority: Same as on the fly takes precedents over all other tickets. -Dish Pig- the poor, unfortunate soul that washes and sterilizes dishes and cookware. Working out has the same meaning. Border Patrol: When a line cooks crosses over to another cooks station and gets in the way. We call a precious a snowflake. Spec ass were our specials and written on the board. Some of these might be well-knownI was just thinking of some that havent been mentioned yet, or different versions of some. I need a side house salad reggae on the fly! 0. w8ter. Oh, just thought of another term too. We use a term, and yes, it is gauche, Canadian for tables that, at sight, one can tell will either stiff or drop two dollars. see Table Turn. In French theres a term le coup de feu for when the kitchen is in full-swing, cooking during a meal service (as opposed to prep time, before the service begins). We covered the plates for two reasons. It signifies traffic flow and whether or not a food critic or health inspector is in the restaurant. I like Push 88 never heard that one before! window: noun. Tender is also what you sometimes call what the customer pays with. Scripting - Informing diners of the special and selling the special. In a restaurant with an open, exhibition kitchen where the kitchen is exposed to the dining room and cooks can see all the customers, and a beautiful lady walks by, a fellow cook might yell out, PUSH 88 and this is to call attention to the front to make sure all the kitchen gets a fair chance to see. The Sous Chef runs the kitchen when its the Chefs day off or he/she is not available. Ex. https://www.etundra.com/restaurant-dining-room/dinnerware/china/basic/vertex-vre-g5-vista-gooseneck-sauce-boat/. The mussels are almost done, better drop the calamari., * Drop Food/Order The moment at which the kitchen begins to prepare a guests food or the moment a server delivers an order to the customers; e.g. Usually done by owners or managers to get brownie points from important customers. day dots Generally root vegetables, potatoes, carrots, but sometimes zucchini or other soft vegetables are used. mat shot a shot of all the liquid collected in the bar mats at the end of the night! Auto-Grad (Noun)- Automatic Gratuity added to tickets of parties of eight or more that are required to be only one check for the ease of the restaurant of always 18%. * Front of the house The front end of the restaurant, the dining room and bar where the customers are served and wait staff, bartenders, bussers and dining room managers primarily work. Did somebody already cover Bat Wings? In more casual restaurants, hostesses hokey during dead periods as part of their sidework. * In the Weeds Can have meanings for both the front and back of the house. Buzz number : refers to the paging system for the servers when their food is up. Rather, it was a spontaneously developed mnemonic means of making orders easier to hear and remember above the conversational din of the busy diner. It is an order that has been sent out, but was returned by the guest (ie. Table Hop: When a lazy servers takes orders from two or more tables then slams the kitchen with all the orders at once, appetizers and all. Thank you for the heads up. The woman refused to do it. Much like the secret handshake with which associates of a members-only group greet each other and acknowledge their belonging-ness, diner slang has evolved from the late 1800s as a form of oral slang used by wait staff to communicate their orders to the short order cook. See stiffs. Short forms to Abbreviate Food. Comps usually result. See Screamer. I cant believe noone said : HEARD self-explanatory,yes. Spot-sweep quickly sweeping up anything easily seen on the floor. My son is a head chef at a local tap house and gastro pub in Dover Nh. Sell me a stuffed tender mid rare for 231., Am I really waiting on one ****ing baker to sell this 6 top?, So you work for OB as well? 13.4% waitresses have this skill on their resume. Im a cook myself, and these are some back of the house lingo Ive used or heard that I think are common.. Shopper a person eating that is actually an undercover reviewer or quality control agent Genealogical, Genealogy. Often, Chef would ask for the news/story or where you were at. At this time you had to mention what proteins were down/dropped and for what table. Thats disgusting!. Im holding on a risotto also, dragging. literally of the fly. On emergency status, immediately. Drop everything and go to chef or expo when hands is called. Thats all I can think of right now, had a long shift! can i cut out early Ttonight? boss said that i can cut out after i roll all the silverware.. this is a version of the same idea i posted recently to a waiting tables livejournal community, Interesting list you have considering this was written originally in November of 2009 * Drop the Cheque Taking a guests bill to their table for payment. Pantry: Any area where the dry storage is, usually where pasta and canned goods are. * Commis An apprentice. Dishers different sized scoops. A good explanation of some is found at: http://forum.wordreference.com/showthread.php?t=28317. so move out of the way. * Tron Old 80s slang for a waiter or waitress. Re: the person who spends too much time in the restroom, or a diner who just wont leave when there are others waiting is a camper. The most elastic part of a custard or any egg mixture that strings out while whipping and remains in the bowl, OR, the more popular, the little morsels that fell off the most premium food items. Wait Station to present a customer with. The issue is on our radar and will be fixed in the near future. Hot Box / Warmer: Usually the established appliance to keep food warm or until ready to serve. When receiving meat products that have been cryovaced, keep a look out for products that are discolored and brown-looking, this means the airtight seal has been broken and you should send the product back. Apps- appetizers, as in are my apps up yet? Three common soft skills for a waitress are communication skills, customer . * Food cost What a menu item costs to prepare. Focus on the words/phrases which are in bold in the text and . Canadian Food Inspection Agency. Dont Cry Over It Dont add any salt while cooking. fire the single out. * Back of the house The back end of the restaurant, the kitchen and storage areas, where the chefs, cooks, prep people and dishwashers primarily work. I could hardly chew it! Its late a gotta open and work a double tomorrow! WOW a HUGE addition to the list thanks Steve! Point of Sale. I love it! Mise en Plac: A cooks condiments for everything he/she will be cooking for the night. food abbreviations for waitresses. Thanks, Dave! Some common sauce abbreviations are MS for meat sauce, MAR for marinara and ALF for Alfredo. The baker kinda gives it away : ). Echo Like heard, a way of letting someone know you heard them. I used the term hammered all the time when I use to bar tend great addition! Sort. Subto substitute one menu choice for another, Use firstinventory that needs to be used next so it wont go bad. to take off the check with no financial loss to the restaurant. Washington, D.C. native Joseph Lamour is a lover of food: its past, its present and the . Salamander broiler Working: The opposite of all day, if the sous chef asks the grill cook how many filets he has, the working number is the amount on the grill or in the oven, actually cooking, all day means total. * Well drinks Well drinks are made from the inexpensive house liquors on hand. Such as 12pm-7pm.. 1 Who is Server or waitstaff. Holdto leave something off Always check the menu or ask a server before you order so that you dont get mad at us in the end! While you can still hear some of the remnants of diner lingo in use today in classic diners, its prevalence has been drowned out by the emergence of fast food chains and computer ordering. * Deuce A table with only two seating spaces. * Station The set number of tables waited on by a particular server. food abbreviations for waitresses. Im gonna have to shotgun you these orders., Lake Erie highball customer ordered a glass of water, wearing: the side what is that burger wearing? fries, straight up: exactly as it comes on the menu they want that straight up, fish is swimming: the fish is in the fryer, time: what is your time? amount of time since your oldest ticket was ordered, cheesing it: putting the cheese on, this is the final step so it means its basically ready How much longer on that sandwich? Im cheesing it. Intern / Mule / Donkey / Bitch name given to lowest ranking staff member When I look at your blog in Safari, it looks fine however, when opening * Chef de Partie Station chefs. Kitchen equipment and appliance slang: spider, china cap, rondo, robot coupe, reach-in, lowboy. Rate it: FOOD. When a beer brand is followed by LT it means a lite beer. chloro bleach. daddy or mommy the restaurant owner that you like ( daddy needs a filet medrare on the fly). Window shelf between cook line and expo. If table 12 orders two orders of salmon and table 19 orders four orders of salmon, thats six salmon, all day.. Toss it was common to toss out food. Clam strips for tbl 14 are up. I just dropped the drinks on table 4., * Dying/Dead Plate Food that is nearly or totally unservable, either due to temperature, appearance, the waitstaff talking to look to pick up from the hot line or wrong ingredients; for example, My shrimps dying in the window, because I dont have veg (accompanying vegetables) to go with it! (Also called beyond in the weeds.). QSR - Acronym for quick service restaurant. Those are some of the best ones Ive seen, thanks Cassius! Former Army here and an RN. Is there any term for this in English? Can you please stir or add soup in the warmer next to the gril or Inplaced the knot rolls in the hot box and theyre ready to deliver, On Deck: Term used to define who is in line or que to be seated, served, or cashed out following a current service being provided to another customer or co worker. what is gooseneck and what is tray-jack? Topics Covered in this Guide. Speed well/rail-the area right in front of the bartender and their ice well that holds the most common liquors to make the most common drinks. Hands! Heres one i havent seen listed above: Table 21 is a large party, I need to grat them., Rotation- the order in which the host seats the tables. SKIPPER- a server who skips out on their sidework or rolling silverware, see Skate or Skater. The values of hands, HEARD, on your back, moving on your left/right, and behind were unsurpassed in any ofther form of safety or manners and spoken loud and clear. Exercise: In the following conversation in a restaurant in Spain, a waiter is speaking to two customers who are deciding what food they want to order. There are so many random words that only service industry know! an employee can skate without completing sidework, a customer can skate without paying. I think Im resigned to being in the Procurment/Distribution area as most cooks have shown they are NASTY! * Cant cook his/her way out of a paper bag Someone who cant cook well, usually applied to describe someone thats a terrible cook/chef but thinks that he or she is the greatest. * Sidework Work performed by front of the house staff (e.g., refilling salt and pepper shakers, polishing silverware). Jedi Crack espresso waterproof paper for resin. Much like the secret handshake with which associates of a members-only group greet each other and acknowledge their "belonging-ness," diner slang has evolved from the late 1800s as a form of oral slang used by wait staff to communicate their orders to the short order cook. -Family Meal- Occurs after close, When ManagementOwners Chefs/cooks, bartenders, servers, dish pigs, bussers, illegals, everybody involved, maybe switches rolls, but all bets are off for who goes where and does what. Awesome! I was so stoked to see your name and pic here . Put it in the window or We only have two orders of sole left, push it.. * Sacked Fired, usually employees are considered sacked after a major screw up, like serving a banquet of 200 people the $100.00 bottles of Dom Perignon champagne instead of the $12.95 bottles that they were supposed to get. Well vodka neat? out of the bag refers to the cash bag or change bag. taking a long time, very backlogged. awibs says: June 13, 2010 at 3:53 am, some of this is redundant, but some of it is different. One of the things he expects from the back of the house is when he gives an order or call out that the staff reply heard so he can be sure that he was heard. In the front of the house, it could mean one server just had two parties of 15 seated at the same time and they all want separate checks. Fly-by what you do to a camper by repeatedly dropping by the table/restroom to ask if there is anything else they need or if they are okay. First in, First out. verbal: verb. Plancha flat top Most popular Food abbreviations updated in February 2023. antler knob crossword clue 16 Birthday Cakes. I have a three more terms to add to this list. As the foodservice industry closes out 2020 and looks ahead to the Q1 of 2021, we are preparing for the ongoing challenges of COVID-19. Go void that item off of the receipt/check. Only done with low cost items (cakes, hash, etc) or ones that get used often (bacon and sausage in a breakfast joint). Similar to visiting a foreign country where English is not spoken, diner lingo is virtually unknown outside the United States. Dans le jus: from french with litterally means in the juice when you re waaaaay overwhelmed. * Credits An amount that is due back to a restaurant from the vendor for a mis-picked, damaged or out of date product. Cryovacing is a process used to remove any excess oxygen from a bag, and then the bag is heat sealed to make it airtight. ; Campers: Customers who remain seated at a table for . See shorting. Often related to describe acidic foods. Being a MS/CS in the military taught me more about food safety then honing my culinary skills but seeing the kitchens of most restaurants/hotels left a somewhat sickening lump in my throat. a very enthusiastic guest who will praise you to the skies in lieu of tipping you actual money. Used to note the total quantity of an item on multiple tickets. A server will ask a cook for an item on the fly when they forgot to enter it on the ticket and need it immediately to sell their table. When an attractive person is seated you may hear, You need to do a drive by on table 21, Open menu count- the number of guests that still have their menus, and are waiting to order. -Clam dip- A person in authority, that is attempting to, or successfully IS, sleeping with an employee on the basis that they will fire them if they dont. CFIA. CLUSTER-F_____ self explanatory (the domino effect of mistakes and screw ups that just snowball and cause ultimate chaos), Walking in as in Ive got 2 Alfredos and a blackend salmon walking in said when the order first comes into the kitchen, Stacked used to describe having orders stacked that you havent even looked at, Knock the horns off it extremely rare, still almost cold in the center rare I need a 16oz N.Y. down, just knock the horns off it. * Turn & Burn Turn a table quickly (usually because there is a long waiting list for tables). Wait station area for waitstaff to keep silver, coffee, water, etc adjacent to or in dining room Thinking about it, I would have expected it to be a coffee pot used at by the wait-staff, or a sink faucet (that you guessed it, looks like a gooseneck) but nope, it is a sauce boat. to give something away, to take off the check at a financial loss. Savannah: Heard, sixth *gets sixth pan*. A B C D E F G H I J K L M N O P Q R S T U V W. And dont forget to add your own terms to the comment section below! Lets people know to clear the doorway. PUNCH IT- when servers/bartenders put their order into the POS system so the ticket will print in the kitchen. They made chicken for comida again., comp: noun, verb. The second most common hard skill for a waitress is food preparation appearing on 9.3% of resumes. Stray dog person that wanders away from their work area into another section Wave the Bottle Over It ordering an extremely dry martini aka vodka on the rocks. CORNER / COMIN OUT / BEHIND again kinda obvious and used super frequent but when u r carrying stuff around lots of moving people carrying stuff u need traffic signals SIR I wonder if this is a regional thing cuz not alll the restaurants ive ever worked at do this , but alot of people call each other sir alot , presumably started because manners are so important when all these people are really busy and need alot of things from each other please comment. Server Station * Shorting An unscrupulous method used by some vendors to charge a restaurant for more product than they actually receive. Yesterday: Touched on in the glossary but equally as used as on the fly. I have worked in a restaurant for 9 years. 2. cib. food + 2 . Par or Par Cook: When a very large party has made a reservation, they are sometimes only offered a few key items from the menu (because of their size, almost like ckicken or fish at a wedding reception). When ordering pizza, servers use TH to indicate a thin crust or P for pan (thick crust). so if all they needed to complete the order was a med rare steak the expediter might yell out, filet med rare makes me a hero. Abbreviation for Waiter: 5 Categories. * Jeopardy/Wheel of Fortune Crowd Early bird diners. Day care a section of the dining room that has a lot of kids Wow, it is a whole different language! Foodie person that over estimates their knowledge of food, cooking, drinks and drink preparation. Table 12s chicken was raw! Comp the whole table desserts and coffee!, * Cover A customer, i.e.It was a slow night, We only did 20 covers tonight.. Far be it. FOH Restaurant Lingo and Slang. * Push- Sell it. Some common pizza topping abbreviations include SA for sausage, P or PEP for pepperoni, ON for onions, GP for green peppers and GO or BO for green or black olives. holding on the last item needed to complete the order. Yes? Pipe Stock: Water for the tap used in-stead of Stock. XD ie: Dude what did you do to that steak, youButcher. (mostly used on large parties of foreigners). Imagine a whole ship incapacipated by food poisening. * Kill it To make something very overcooked; see Cremate it. I have read all through the list and know alot..but have learned lots more. Heres one: Most of the time a server knows to check how hot a plate is (especially ones that were dying [in the window]) but when handed from bare hand to bare hand one expects it not to be hot. See my prior quesiton. XD, Space pussy, the metal scrubbers used in restaurants. usually done when you have more orders for that item then will fit in its designated cooking space/area on the grill or it would be more effort to count the all day then its worth. Under Cover- on the house, Hi Heather!! How is my priority for table 21 coming?, STAT: Right Now : i need my appetizer STAT!. TERM ABBREVIATION TERM ABBREVIATION Burrito BURR Mac N Cz K- MAC N CZ Sunrise Burrito SUNRISE Quesadilla K-QUESADILLA Bagel Breakfast BAGEL BRKFST Grilled Cheese K-GRLD CZ Biscuit and Gravy B & G Turkey and Cheese Sandwich K-TURK CZ SAND 1 or 2 pieces 1 pc/ 2 pc Flapjacks CAKES Cream cheese CRM CZ Raspberry Walnut Flapjacks RW CAKES . May ALSO apply to any part of a uniform item that is not regularly cleaned or cleanable. customers that remain sitting at a table for no apparent reason, having completely finished eating and drinking, Chef: Honorific. Usually only used when there are several bills and cooks are desperate to sell at least one even if it means selling out of order. At most restaurants it is automatic with tables of 6 or 8 and over. comeback: Does Rock and roll raise VD? Sub: turkey burger, no pickles. Melted-a cocktail thats been waiting for the server to delivery it for so long the ice is melted. 3.1 Preparing the Tables. Give it to Chef Mike: Put something in the microwave. All had a hole in the top to make it easy to lift them off the plate. Ive been using that words for years and my staff always looks at me and says, why do you use made up words?. unripe - Many types of fruit are picked unripe and become ripe as they are shipped. All I got for now, Ill add more as I think of them. A few we used to use in NYC that I dont see above: Blue Hairs similar to Wheel of Fortune crowd elderly who show up at 4pm for the early bird special and then insist on splitting the entrees. * Rollup Silverware rolled into a napkin, usually linen but can be paper.
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