Chit
A chit is a printed order ticket generated by a restaurant's POS system that communicates to kitchen staff what food items need to be prepared, including any modifications or special instructions.
A chit is a printed order ticket generated by a restaurant’s POS system that tells kitchen staff exactly what to prepare, when to prepare it, and for which table. The moment a server rings in an order, the ticket machine prints a chit that becomes the official record of what the guest ordered. This small slip of paper serves as the primary communication tool between front-of-house and back-of-house during service.
How Chits Work in Kitchen Operations
When a chit prints, it goes directly to the rail — a horizontal bar or clip system positioned where line cooks can easily see it. The expo or lead cook reads the chit aloud using all day counts to communicate total quantities across all active orders. Each chit typically includes the table number, server name, time stamp, specific items with modifications, and any special instructions or allergen alerts.
Once the food is complete, cooks mark the chit and place it under the plate in the window at the pass. After the server picks up the order, the chit gets “stabbed” — skewered onto a metal spike that holds completed tickets. These spikes serve as a physical record of what went out during service and help resolve any disputes about whether an item was actually prepared.
Why the Term Chit?
The word “chit” comes from the Hindi word “chitthi,” meaning “note” or “letter.” British colonial administrators adopted the term to describe vouchers, receipts, and small written records. The restaurant industry inherited this terminology, though many kitchens use alternative slang like “ticket” or “dupe” (short for duplicate, from when carbon paper created copies).
From Paper to Digital
Traditional chit systems use thermal printers that spit out tickets throughout service. Modern restaurants increasingly use kitchen display systems (KDS) — digital screens that show orders electronically instead of printing paper. KDS eliminates the physical chit but maintains the same organizational function, with touchscreens replacing the paper spike for marking orders complete.
Even with KDS, many cooks still refer to the digital order display as “checking the chit” or “reading tickets.” The terminology stuck because the underlying workflow remains identical — each order needs a visual reference that tells the kitchen exactly what to cook.
Why Chits Matter for Service Flow
Chits create accountability and timing coordination that verbal communication can’t match. When an expo calls an order to fire, the chit serves as written proof of what was ordered, when it was ordered, and any modifications. If food starts dying on the pass because servers aren’t picking up, the ticket time stamp shows exactly how long the order has been sitting.
During peak service with multiple orders firing simultaneously, chits allow cooks to see the full picture of what’s needed rather than relying on memory or shouted instructions. They ensure all items for a table finish together and nothing gets missed in the chaos of a busy dinner rush.
Common Uses
Cooks check chits constantly during service to know what to prepare next and when to fire specific items. Expos read chits aloud to coordinate timing across stations, calling out items that need to be fired or plated. Servers reference chits when picking up orders to verify everything is correct before running food to tables. Managers review saved chits after service to track order accuracy, timing issues, and resolve any guest complaints about missing or incorrect items.