how it feels as an expo when I have to tell my line cook they messed up (again)
i know it’s my job but it sucks when I can tell they’re just having an off day and I lowkey make it worse by being like “heyyy… so this is wrong….”
by Forward_Emotion4503
8 Comments
Live795
Humor. I did expo for years at an insane volume restaurant. If you can make the guys laugh about the mistake, you’re golden. We all human, we all have off days.
PercentagePutrid4720
I always cringe at the people rude to expo. I try to be nice as possible cuz we are a pretty high volume place.
(The rude people usually don’t last long, FYI)
Eloquent_Redneck
As a line cook, you gotta be able to own your mistakes, its not your fault they messed up they should be owning up to it and fixing it before it even hits your station
bamMargiela
Diplomacy goes a long way in my experience, you’re there to improve the flow of service primarily so an attentive expo can really make a difference in service by dictating the tone of the dialogue between FOH and BOH. Everybody has off days and often managing this can be as simple as a short check-in with your crew before you get into the thick of it during service. Additionally, every personality responds to criticism under stress differently! You’re the last set of eyes before something hits the table and people need to have a certain level of respect for your feedback. Be kind, but assertive.
Exact_Instance2684
How it feels being the chef vs owner. I just made that shit. WTF did you do with that plate? Sent it off with the wrong server? My sous runs the line I jump in mostly grill and saute because I want to GTFO on time not have them drag behind tickets. Grill and saute are the busiest and need to get things out and perfect with no mess ups. Then my sous take over tickets and that side to close. Yes I’m there 12 hours sometimes 14 on insane days.
Expensive-View-8586
I love being expo I wish I could do only expo.
Forward_Emotion4503
note: I’ve been working as an expo/foodrunner for more than 3 years in kitchen so I have a great relationship with everyone and I consider them my friends (even helped my sauté guy pick out a ring for his now fiancé if that says anything lol) so I promise they’re not being rude or anything I just feel bad when my friend is having a rough day.
DuskShy
Expo is all about coaching. If your line cook can’t handle “Hey do you have XYZ, I don’t see it in the window,” you don’t need that cook.
I did blow up at one of mine, though. Called for a missing burger in the middle of Sat dinner service and instead of “heard” and extra sizzling, I kept hearing “but I made that” and “which order is it?” We all found out just how loud I could be while maintaining an even tone.
8 Comments
Humor. I did expo for years at an insane volume restaurant. If you can make the guys laugh about the mistake, you’re golden. We all human, we all have off days.
I always cringe at the people rude to expo. I try to be nice as possible cuz we are a pretty high volume place.
(The rude people usually don’t last long, FYI)
As a line cook, you gotta be able to own your mistakes, its not your fault they messed up they should be owning up to it and fixing it before it even hits your station
Diplomacy goes a long way in my experience, you’re there to improve the flow of service primarily so an attentive expo can really make a difference in service by dictating the tone of the dialogue between FOH and BOH. Everybody has off days and often managing this can be as simple as a short check-in with your crew before you get into the thick of it during service. Additionally, every personality responds to criticism under stress differently! You’re the last set of eyes before something hits the table and people need to have a certain level of respect for your feedback. Be kind, but assertive.
How it feels being the chef vs owner. I just made that shit. WTF did you do with that plate? Sent it off with the wrong server? My sous runs the line I jump in mostly grill and saute because I want to GTFO on time not have them drag behind tickets. Grill and saute are the busiest and need to get things out and perfect with no mess ups. Then my sous take over tickets and that side to close. Yes I’m there 12 hours sometimes 14 on insane days.
I love being expo I wish I could do only expo.
note: I’ve been working as an expo/foodrunner for more than 3 years in kitchen so I have a great relationship with everyone and I consider them my friends (even helped my sauté guy pick out a ring for his now fiancé if that says anything lol) so I promise they’re not being rude or anything I just feel bad when my friend is having a rough day.
Expo is all about coaching. If your line cook can’t handle “Hey do you have XYZ, I don’t see it in the window,” you don’t need that cook.
I did blow up at one of mine, though. Called for a missing burger in the middle of Sat dinner service and instead of “heard” and extra sizzling, I kept hearing “but I made that” and “which order is it?” We all found out just how loud I could be while maintaining an even tone.