The term "Back of House" (BOH) refers to the areas in a restaurant or hospitality establishment that are not visible to customers. This includes kitchens, storage rooms, and staff areas where food preparation and other essential operations take place. The BOH is crucial for maintaining the efficiency and quality of service, as it supports the front-of-house staff in delivering meals and managing customer needs. In the BOH, various roles are performed, such as chefs, line cooks, and dishwashers. These team members work together to ensure that food is prepared safely and promptly. Effective communication and organization in the BOH are vital for a smooth operation, directly impacting the overall dining experience for guests.