Last Updated on October 5, 2022 by Lauren Beck
In the restaurant business, “Expo” is shorthand for “Expediter.” The Expediter is responsible for making sure that all of the food orders are prepared correctly and in a timely manner. He or she works with the kitchen staff to ensure that everything is running smoothly and that the food is coming out hot and delicious.
If you’ve ever been to a busy restaurant and wondered how they manage to get all of the food out so quickly, it’s thanks to the Expo. This important member of the team makes sure that everything is running like a well-oiled machine, and that customers are happy with their food.
Kitchen slang you hear in a restaurant
There is a lot of unique slang that you’ll hear in a restaurant kitchen. If you’ve ever wondered what some of it means, here’s a quick guide:
BOH: Back of house. This refers to the kitchen and prep areas where the food is prepared.
FOH: Front of house. This is the dining room and bar area where customers eat and drink.
Expo: Expediter. This is the person responsible for making sure that food orders are prepared correctly and in a timely manner.
Line cook: A cook who specializes in preparing food orders.
Prep cook: A cook who prepares food ahead of time so that it can be quickly assembled when an order comes in.
Server: A person who delivers food and drinks to customers.
Busser: A person who clears and reset tables.
Host/hostess: The person responsible for seating guests and managing the dining room.
Manager: The person in charge of the entire restaurant.
How much do Expos make?
The average Expo earns $9 per hour. Expos may earn more or less depending on their employer, experience, and location. Some restaurants offer incentives or bonuses to Expos who perform well, which can increase their earnings.
Does Expo get tips?
Tips are not typically given to Expos, but some restaurants may allow customers to leave a gratuity for Expos at their discretion. If a restaurant does allow tips for Expos, the Expo may keep all of the tip or may be required to share it with other employees such as bussers or runners.
What does Runner mean in a restaurant?
A Runner is a restaurant employee who helps the waitstaff by delivering food to customers’ tables. Runners usually work in fast-paced restaurants where they are responsible for ensuring that food is delivered quickly and accurately.
Do Bussers make good money?
Bussers typically earn minimum wage, but they may also receive tips from customers. In some cases, bussers may be required to share their tips with other restaurant employees such as waitstaff or runners.
What are the different positions at a restaurant?
The different positions at a restaurant include the manager, chef, server, host/hostess, dishwasher, and busser. Each position has different responsibilities, but all play an important role in providing excellent customer service and keeping the restaurant running smoothly.
Manager: The manager is responsible for the overall operation of the restaurant. This includes supervising staff, handling customer complaints, and ensuring that the restaurant is running efficiently.
Chef: The chef is responsible for creating the menu and preparing the food. They also oversee the kitchen staff and make sure that all food is prepared correctly and served in a timely manner.
Server: The server is responsible for taking orders from customers and delivering the food to their table. They must also be knowledgeable about the menu and able to answer any questions that customers may have.
Host/Hostess: The host or hostess is responsible for greeting customers as they arrive and seating them at their table. They also answer the phone and take reservations.
Dishwasher: The dishwasher is responsible for cleaning all of the dishes used by the customers and staff. They must be able to work quickly and effectively to keep the kitchen running smoothly.
Busser: The busser is responsible for clearing tables and resetting them for the next customer. They also help to keep the dining room clean and tidy.
What does TOP mean in restaurants?
TOP means “turnover of table.” It is a measure of how quickly a restaurant can seat and serve customers. A high TOP indicates that the restaurant is efficient and able to handle a large volume of business.
What is the hardest job at a restaurant?
The hardest job at a restaurant is usually the chef. The chef has to be able to work quickly and efficiently to prepare food that meets the high standards of the restaurant. They must also be able to handle the stress of working in a fast-paced environment.
What is the top chef called?
The top chef is usually called the Executive Chef. They are responsible for the overall operation of the kitchen and have final say on all menu choices and preparation methods.
What is food Expo short for?
Food Expo is short for “food exhibition.” It is an event where restaurants and food-related businesses can showcase their products and services. Expos are usually held in large convention centers or hotels, and they attract a wide variety of businesses and consumers.
Restaurants, food manufacturers, food distributors, and other food-related businesses typically participate in Expo . These businesses use Expo as an opportunity to network with other businesses, promote new products, and attract new customers.
How often is Expo held?
Expo is usually held once a year, but some Expos are held more frequently. The frequency of Expo varies depending on the location and the type of businesses that are participating.
How do you run a restaurant expo?
The first step in running a restaurant Expo is to secure a venue that is large enough to accommodate the businesses that you are inviting. Once you have found a suitable location, you will need to promote the Expo to potential participants. This can be done through email marketing, social media, or traditional advertising channels.
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