Section 9: Expediter and Food Runner

Section opener.

Once the order is placed, the expediter owns the guest experience until they leave.

Always start with Chef. Always end with please. Volume low, tone calm.

Read the ticket. Confirm with the kitchen. Move fast and quiet.

All day, on the fly, super rush, fire, 86, heard, hands, behind.

Food in hand within 10 minutes. 12 max. Quote honestly.

Name every plate when it lands. Drop the food script.

Look at the guest, not the table. Lock eyes for half a second.

How is the first bite? Never say is everything okay.

If they are not eating, we replace it. No questions.

Walk every table at four to six minutes with a handheld.

Walk every table every five to seven minutes. Refills every ten.

60 second rule. Buss cart spec. Bar glasses to the bar.

Once a guest sits, the only thing they get up for is water.

First party vs third party. Nine-step 3PD flow, seal, label, confirm the name.

KDS flow, bagging spec, right bag right items.

Seven-point check before any dish or bag leaves the window.

Side-by-side: what a great runner does vs a weak runner.

Walk every table one last time. People remember stories.