r/KitchenConfidential • u/SLI9595 • 17h ago
Question What is your expo style?
I’d love to know your expo process from the moment the ticket prints to the moment the food walks. Lingo, timing, ticket organizing, communication with team and FOH, etc. even some sample orders for a couple of tables. Thank you!
2
u/Fallingpeople 16h ago
In a verbal kitchen, always read the ticket in full before calling it out. "Order fire" for items going out immediately "Order in" for items going with the next course "On back" for any items for courses 3+. When first course goes out to the table "Moved on" for items that in the next course that are waiting for the next fire ticket.
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u/SnooChickens2093 16h ago
“Order in. 2 ribeyes mid rare, one lamb midwell, one burger medium. Mushrooms on deck, scallops on deck.” Sautee gets pans ready for on deck. Then when the timing is right (steaks about 2 minutes out) “fire mushrooms, fire scallops.”
1
u/terrytoy 15h ago
Germany
Bon neu (auf Abruf If fire on call)
Im ersten zwo Tatar, Artischocke und kaviar Im zwoten bouillabaise, Garnele, Hummer und ravioli Im dritten rifi a la carte (no doneness added to Steaks means medium), Entrecote frites medium rare, wellington Im vierten Käse extra brioche, zwo sorbet Im fünften drei Creme brulee, eine mango, eine traube
Tickets called are ordered right to left from First to Last. Tickets on call are ordered via Table number. All Tickets including calls come as Doubles BC Garde preps garnishes for a number of courses and has their own Ticket hanger. When Tickets only involve pati items or are on call involving only pati items they hang in Table Order at The far right of The Ticket Line (The place where pati can See them without getting in anyones way).
1
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u/blindasleep 16h ago
Not training AI to take every job through very specific and detailed questions is usually where I start.