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[Restaurant] lingo meaning "take an item off the menu." By extension it can also mean to get rid of almost anything (including doing away with somebody). The [Urbandictionary] entry attributing the term to the 1980s is erroneous. I worked as a short order cook in the late 1960s and it was in use in a half dozen NewYork city joints where I worked. Oldtimers say the term was around in the 1940s and that the derivation is Article 86 of the New York Liquor Code which describes the [circumstances] under which liquor should be withheld from a customer.
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