Here’s the history:
Is diner lingo still in use anywhere? I’ve eaten at several “Coney Island” restaurants in the Detroit metro area and don’t recall ever hearing any of these terms.
You’re not gonna hear 'em in the dining room. You’re gonna hear 'em in the kitchen, when whoever is handling the fryers gets into an argument with the line cook.
I work in a pizza joint, and can confidently say that several of these are used every day.
(Really, though, you honestly never heard “BLT” for a bacon-lettuce-tomato sandwich?)
My old man would use “86” meaning to set something to the side (“86 getting gas and come pick me up first”). He was born in 1930 so maybe the parlance was more common. He’d also talk about “shit on a shingle” (aka SOS) but he got that from the Army.
What? No.
“86” means “we’re out,” as in, there is no more.
“86 the tuna!” means “We ran outta tuna and whoever just put in an order for it is 
screwed!”
You know what? You’re right. I’m thinkin of “deep 6,” something completely unrelated to diner lingo. Thanks for the correction!
If you want to see some diner lingo in action go to a Waffle House and sit at the counter. They have their own specific lingo and an elaborate plate marking system for giving out orders:
https://bestglitz.com/how-to-understand-waffle-house-kitchen-slang/
The Diners Drive-ins and Dives dude convinced me the closer you get to New Jersey the more likely an average customer is to have to order this way at the counter.
“And I’d like the onions on the side.”
“What?”
“Sigh. Add side of Bad Breath”
When I cooked in a restaurant, “86” was used all the time, meaning we were out. “86 the haddock” meant we’d sold the last piece. We also used “with wings” to mean in a hurry. “I need a stuffed flounder with wings” meant someone would be eating an otherwise succulent dish a bit dried out.
Like the OP, I’ve eaten at many Coneys in the Detroit Metro area, often at the counter, where you can see and hear right into the kitchen area, and I don’t recall hearing the lingo either.
I mean, abbreviations like ‘BLT’, sure, and just like kayaker–
We used ‘86’ all the time when I worked as a cook.
…but nothing as colorful as “Adam and Eve on a raft with bad breath on the side!”.
How about “pigs in a blanket”?
One we used all the time that I don’t see listed was an “all day”. If things were busy/hectic (the norm) and a cook wanted to verify he was caught up and hadn’t missed anything, he’d yell to the expediter, “I need an all day”.
The expediter would look at his current working tickets and call off what the cook should have working. “I need an all day”, “Two 8 ounce filets medium rare, a 12 ounce strip medium, two broiled lobsters, two salmon, one lemon sole dry, three shark”.
I’ve been to a diner (or two) where the menu items are all named in old timey diner lingo. Although, “Shit on a Shingle” (chipped beef on toast) was called an “SOS”. Of course, the kitchen received all those orders digitally.
And two hard-boiled eggs!
14 ounce strip Pittsburgh rare!
HONK! Make that three hardboiled eggs!
The Don Martin cartoon made me think – you never hear anyone called “Mac” anymore. One of the great bits in the movie “Funny Farm” was when Mike Starr as the mover asked a local:
“Hey Mac! Which way to Redbud?”
“How’d you know my name was Mac?”
“Just guessed.”
“Why don’t you guess your way to Redbud?”
Also, no one slings hash anymore. I think it should come back.
Damn, I miss Don Martin.
“Kill a cow and drain the blood!” = Hamburger, no ketchup.
“Hopalong Cassidy.” = Open faced roast beef sandwich with gravy (possibly fries).
Can I ask a perhaps silly question, but exactly what purpose does diner lingo serve? I mean it’s not like it’s shorthand saving anyone time.
It separates Us, the interesting and clever people, from Them, the boring squares.