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There are numerous stations on a kitchen line manned by 1 or more cooks. The chef is in charge of the line, and will read of the the various food orders. Not every cook has a responsibility to every ticket, and so, with all the orders being shouted out, sometimes a cook needs to "regroup." At that point, he will call for an "all day." The chef will review all of his current tickets, and name only those items he needs from that particular station - it is a summary of that stations dishes.

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Q: What does all day mean in chef's jargon?
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