Project 1

Training Guide

Richard Brown

If I was to pick a station to explain to someone, I would pick “EXPO”. I would choose this position because it is really important to the overall flow of the operation. I like that station because it is always busy and times go fast. The key to understanding expo is first the knowledge of the menu. To successfully run expo you must know what dishes are to properly keep track of the tickets and set the trays for the servers to run. I have to say the most important part of the position is the communication. At expo you have to realize you are the link between the front of the house and the back of the house. The line will ask you questions of what your ticket shows and the servers will ask you questions about the dish or things that didn’t print on their ticket that needs to be added. Tickets are printed from the micro printer and then you are to place on the ticket line. When I run expo anything such as modifications or certain items I check with the line to make sure they to have the same thing showing on their screen. As the items are put in the window you place the items on the tray when you have them all ready. It is important to know all tickets in case if you sell another ticket why waiting for the first ticket. After all dishes are in the window you place them on the tray. If it’s a platter you place fries on the remainder of the plate and if not you place the chips on the remainder of the plate. It is important to keep an eye on the amount of fries and chips under the heat lamp because if you’re caught waiting on these items it will create a build up in the window. When things get busy the key is to stay patient and focused. When tickets build up and things get stressful don’t be afraid to ask a manager for an extra set of eyes and hands. When things get that bad you needed to make sure the line is keeping up and when a new ticket comes up shout out what new they need to put on the grill or etc. Always remember the main...