Kitchen Expeditor Station Guide
The expeditor (expo) is the last quality control point before food reaches the guest. A well-run expo reduces ticket times, keeps courses together, and prevents wrong-table or wrong-temperature plates. This guide covers setup, timing standards, and shift protocols.
| Course / Item | Target Ticket Time | Alert Threshold | Action |
|---|---|---|---|
| Appetizers | 6–10 min | 12 min | Check with grill/sauté station |
| Salads | 3–5 min | 7 min | Check cold station / garde manger |
| Entrées (casual dining) | 12–18 min | 22 min | Alert table, communicate to FOH manager |
| Entrées (fine dining) | 18–25 min | 30 min | Server visit table; expo checks station |
| Soups | 4–6 min | 8 min | Check hot line |
| Desserts | 5–8 min | 10 min | Check pastry / dessert station |
Station Setup
Heat lamps at correct height (18–24" above pass). Clean speed-rail cloth. Sauce dispensers and squeeze bottles stocked. Ticket printer aligned with rail. Timer system active.
Quality Checks
Verify every plate: correct protein (especially doneness), correct sides, correct garnish. Wipe rims before service. Check plate temperature — hot plates for hot food, chilled for cold.
Communication Calls
Standard calls: "Fire table 12, two covers." "Hands on 7." "Pick up, 4 covers, entrées." "86 salmon." Keep calls loud, clear, and confirmed with "heard" from each station.
Timing a Table
Call fire based on projected course pacing. Typical: fire apps with order, fire entrées when apps hit the table. Adjust for table size and pace signals from the server.