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The kitchen manager of a restaurant will call out an 86 on an item when only 2-4 portions of an item remain. The reason for calling an 86 before no portions remain is to try to avoid having to go back and tell a customer that the item they ordered is no longer available. If you proactively alert customers to out of stock items, they often aren't as disappointed as they would be if you take the order then return a few minutes later to tell them you are out.

As for the 2-4 remaining portions, the kitchen manager can then tell a single server how many portions are still available so that the remaining portions can be sold by only that server.

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Q: Where start to call the 86 item in restaurant?
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