What does the term "void" refer to in restaurant terminology?

In restaurant terminology, "void" specifically refers to an item that has not been prepared or served, indicating that it should be removed from the order or bill. This term is utilized in various food service contexts to denote items that are essentially canceled before being made. It helps in managing the kitchen's workflow and menu accuracy, ensuring that the guest experience remains seamless.

Other options involve items that have different meanings in a restaurant setting. For instance, a complimentary item typically refers to a dish given free of charge for promotional reasons or as a guest courtesy, while an item made and served means that the dish has left the kitchen and is no longer part of a void situation. An item returned to the kitchen may suggest that it was initially prepared but was not satisfactory to the customer, thus necessitating its return, but it doesn't fit the definition of voiding something.