Like short-order cooks and diner waitresses, catering crews have their own vocabulary. Here is a brief glossary, culled from “Hotbox: Inside Catering, the Food World’s Riskiest Business” by Matt and Ted Lee.

S.V.O.

Acronym for silent vegetarian option, a dish to be substituted at the request of guests, but not explicitly offered to everyone. It can be a risky play, because a particularly attractive S.V.O. can suddenly go viral, with more requests than the kitchen can fill.

Sandbag

To stockpile a food item as insurance against later demand. Mostly frowned upon because quality can diminish during the wait.

Pipe and drape

Racks made from steel or plastic pipe, and hung with drapes that provide a shield between the makeshift kitchen and diners at an event space.