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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Reviews for Hash House Lingo
1 rating1 review
- Rating: 5 out of 5 stars5/5I 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