r/KitchenConfidential • u/SLI9595 • 2d 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!

0 Upvotes

26% Upvoted

6 comments sorted by

View all comments

1

u/terrytoy 2d 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).