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Item Title
"One all the way": Hot Texas Wiener Jargon
Author/Creator
Interviewer: Lloyd, Timothy, 1951-
Created/Published
August 17, 1994
Notes
Interview with Chris Betts and Nick Doris at the Hot Grill, Clifton, NJ.
A special jargon is used by counter people to convey orders to the preparation line behind them. The standard HTW is a wiener on a bun with sauce, mustard, and onion. That is called "one all the way."
Variations exist: "One no onion," and so on. Relish and sauerkraut are also available as toppings. This standardizes the speech of counter people and simplifies the work of cooks, which is especially important in order to provide fast service during rush periods.
More jargon: An order of one wiener with mustard and relish, one with mustard and kraut, and three all the way is conveyed: "One mustard and relish, one mustard and kraut on five." On (number) means that the rest of the total order (in this case, 5-2=3) is "all the way."
Putting toppings (sauce, mustard, onion, relish, sauerkraut) on HTWs is called "dressing" them.
On an order of the same kind of wiener(s), the counter person repeats the number at the end of the order--e.g., "one, no onions, one" -- to make sure the cook hears the number.
Orders are conveyed only orally; nothing is written down, since this would slow the operation.
Subjects
Interviews
Oral history
Sound recordings
Hot Texas Weiners
Ethnography
Interviews
United States--New Jersey--Clifton
The Hot Grill
Object Type
Related Names
Narrator: Betts, Chris
Narrator: Doris, Nick
Medium
Analog Audio Cassette
Language
English
Call Number
AFC 1995/028: WIP-TL-A001; Side B
Reproduction Number
AFC 1995/028: WIP-TL-A001
Part of
Working in Paterson Folklife Project
Repository
Library of Congress, Archive of Folk Culture, American Folklife Center, Washington, D.C. 20540 USA
Digital ID
afcwip tla00105
http://hdl.loc.gov/loc.afc/afcwip.tla00105