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    Hash House Lingo: The Slang of Soda Jerks, Short-Order Cooks, Bartenders, Waitresses, Carhops and Other Denizens of Ye
    Hash House Lingo: The Slang of Soda Jerks, Short-Order Cooks, Bartenders, Waitresses, Carhops and Other Denizens of Ye
    Hash House Lingo: The Slang of Soda Jerks, Short-Order Cooks, Bartenders, Waitresses, Carhops and Other Denizens of Ye
    Ebook185 pages40 minutes

    Hash House Lingo: The Slang of Soda Jerks, Short-Order Cooks, Bartenders, Waitresses, Carhops and Other Denizens of Ye

    By Jack Smiley, Scott Russo and Paul Dickson

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    About this ebook

    Originally published in 1941, this pocket-sized treasury preserves the language of diners and roadside restaurants during their golden age in the '30s and '40s. From "all hot" (baked potato) and "dog soup" (water) to "perk" (coffee) and "first lady" (spare ribs), the long-lost terms are fascinating, funny, and sometimes politically incorrect by today's standards. Historic photos from the Library of Congress add nostalgic appeal.
    LanguageEnglish
    PublisherDover Publications
    Release dateAug 15, 2012
    ISBN9780486287843
    Hash House Lingo: The Slang of Soda Jerks, Short-Order Cooks, Bartenders, Waitresses, Carhops and Other Denizens of Ye

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    Reviews for Hash House Lingo

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    • 5/5
      I thought this was a book with commentary, instead of a dictionary!

      Anyway, I read it in one sitting. Brings back memories.

    Book preview

    Hash House Lingo - Jack Smiley

    The Slang of Soda Jerks, Short-Order Cooks, Bartenders, Waitresses, Carhops, and Other Denizens of Yesterday’s Roadside

    WITH A NEW INTRODUCTION BY Paul Dickson

    Dover Publications, Inc. | Mineola, New York

    Copyright

    Copyright © 2012 by Dover Publications, Inc.

    Introduction to the Dover Edition copyright © 2012 by Paul Dickson

    All rights reserved.

    Bibliographical Note

    Hash House Lingo: The Slang of Soda Jerks, Short-Order Cooks, Bartenders, Waitresses, Carhops, and Other Denizens of Yesterday’s Roadside, first published in 2012, is an unabridged republication of Hash House Lingo, originally published by the author in 1941. The introduction and annotations in the text, both by Paul Dickson, and the vintage illustrations, have been newly added to this Dover edition.

    Book design by Scott Russo

    Illustrations courtesy of the Scott Russo Archive

    International Standard Book Number

    eISBN 13: 978-0-486-28784-3

    Manufactured in the United States by Courier Corporation

    48112301

    www.doverpublications.com

    Contents

    Introduction

    Hash House Lingo

    A

    B

    C

    D

    E

    F

    G

    H

    I

    J

    K

    L

    M

    N

    O

    P

    Q

    R

    S

    T

    U

    V

    W

    Y

    Z

    But for my own part, it was Greek to me.

    —William Shakespeare, JULIUS CAESAR

    INTRODUCTION TO THE DOVER EDITION

    On an August morning in 1991 I stopped for breakfast at the Deluxe Diner in Rumford, Maine. The first thing I heard was Pete the counterman and owner say.

    Couple a blues with.

    Couple a blues comin’ up, said a female voice from the kitchen as Pete drew coffee from the 40-year old coffee machine that he’d fired up at 3:00 that morning (for his 4:00 A.M. customers.) Rose, the waitress, arrived with two monster, homemade blues with—blueberry muffins and several pats of butter.

    On that summer morning the blues were selling well and a few minutes later Pete asked for one with wheels—which meant that it was to be put in a paper bag to go.

    There were a lot of good reasons to stop at this diminutive diner that was, and still is, tucked into a tiny lot on Oxford Street. The food was first rate, the prices were what big city folk paid a decade earlier, and Pete Duguay, the owner, made sure you felt at home even when it was early and the sky was as black as his coffee. In addition to the fact that I was hungry, I was here for the calls—or abbreviated orders—which were hurled about and are as much a part of the culture of diners, luncheonettes, soda fountains and short-order eateries as bread pudding, squeaky stools, and neon-rimmed clocks.

    Calls are the distinct form of communication that allows those behind the counter to pass orders around with a degree of efficiency and good humor that is typically

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