Working expo (the pass) in a slammed kitchen is like being quarterback, air traffic controller, and orchestra conductor at once while the plane is on fire. You translate printer chaos into clear, rhythmic calls that keep the line synchronized. Done right, it creates flow. Done poorly, it buries everyone. These techniques help you stay in command during service.
Core Structure of a Call
Use consistent phrasing so the line knows exactly what to expect:
Ordering (or Order in): New ticket. Call the full ticket to start long-lead items.
Firing (or Fire): Start cooking a course.
Pick up / Plating / All day: Ready-to-plate or consolidated counts.
86d / Hold / Mods: Shortages or changes.
Example cadence (loud, clear, projected enunciate, dont yell):
Ordering Table 12: Two Caesar apps, one calamari. Grill: one ribeye medium rare, one salmon. Saute: two chicken piccata. Sides: mash, broccoli.
Demand callbacks immediately: Heard two Caesar! Heard one ribeye MR! If you dont hear one, repeat the item with the cooks name: Grill heard on that ribeye? Never assume.
Grouping and Batching: The Five-ish Rule
Never chase the printer ticket-by-ticket during rushes. Scan incoming tickets quickly, then group by station and similar items. Hang 4-6 workable tickets at a time (adjust for your kitchen), work them down, and pull the next batch. This prevents the rail from becoming a waterfall.
Consolidate: All day on grill: 3 salmon, 2 halibut, 1 filet MR. Prioritize longest lead times first (steaks, braises) over quick items. During peaks, rotate: clear one, add one. This creates continuous flow instead of panic waves.
Reading and Processing Tickets Fast
Develop a quick-scan technique: table number, course, mods/allergies, cook temps, long-lead items, and fire holds. Announce specials and modifications loudly and early (Table 7 has a gluten allergy on the salmon new pan!). Mark tickets as you go time fired, items completed, pickup time. Hang questionable or held tickets sideways.
Timing and Staggering
Know every dishs cook time and plate-up time cold. Stagger pickups so apps and mains hit in proper sequence for each table. Dont fire everything at once for a 6-top. Ask line for ETAs (Saute, how long on those piccatas?). For big tables or slow-movers, get them in early and communicate with FOH (Table 22 needs 12 minutes on mains). Use visual cues: pull completed items or note times on tickets. Every plate under the heat lamps has a short death clock act accordingly.
Communication Best Practices
One voice only: Expo controls all communication to the line. Servers talk to you; you talk to the line. This cuts chatter dramatically. Use short, punchy phrases. Start with station names (Grill, Saute). Hold up fingers for quantities. Rhythm and volume matter busier should mean quieter, with crisp calls and callbacks enabling heads-down execution.
Positive reinforcement builds morale (Nice call on those ribeyes!). Pre-shift huddle to review specials, 86s, weak stations, and expected call style.
Handling the Shit Show: When Youre Buried
The rail overflows, printers wont stop, plates die under lamps, and servers scream. This is normal on peak nights.
Breathe and reset: Slow is smooth, smooth is fast. Pause, clear a section of the pass, organize the rail. Dont chase every new ticket batch them. Prioritize ruthlessly: longest times first, group similars, fire partials strategically. Control flow by understanding where every table sits in its courses. Anticipate volume, prep runners (Hands for Table 12 positions 1-4), and buy time when needed.
Project calm and authority. Use names, please/thank you, and encouragement. You set the kitchens energy. Support the team top off drinks, jump in where needed. Focus on one ticket at a time. The kitchen always closes.
Don’t be a pleasant sounding, condescending asshole. Don’t be dick. Being real, and calm seems to have eluded some people’s game plan.
Advanced Hacks and Flow Control
Keep the rail organized (left to right by time or table). Clear finished tickets immediately.
Re-fires: Call with calm urgency (Re-fire one salmon; new pan, 8 minutes).
Digital KDS or paper: Same principles call out for awareness and callbacks.
Tools: Sharpie ready. Notepad for notes when learning.
FOH alignment: Encourage orderly ringing. Prioritize dine-in over to-go when drowning.
Elite Mindset
Stay calm and authoritative even when the printer vomits. Touch every plate that leaves wipe rims, check specs. Youre quality control, traffic cop, and conductor. Practice in slow periods: mock calls, drill callbacks, time everything. Over time you develop a near-psychic sense of the kitchens rhythm.
Master these techniques and the pass becomes a command center. Ticket times drop, the line trusts you, and service flows. Head up, voice steady, rail clearing thats chefs gold. At the end of the day, its only food.
The stress of a kitchen in this industry can wear on person’s nerves. This has been called Nature’s Xanax. I use it. It is also put in energy drinks to counterbalance caffeine.
