During service, what is the Expeditor's role?

• A. To prepare desserts.
• B. To handle payments.
• C. To clean tables.
• D. To coordinate between kitchen and servers, ensure orders are complete, and time dishes to tables.

Answer: (D)

The Expeditor’s role is to keep the service flow smooth by acting as the communication link between the kitchen and the servers. They check each ticket to ensure all items are present and correct, note any substitutions or special requests, and oversee the timing so dishes for a table are coordinated and arrive together. This keeps orders complete and prevents missing items or mis-timed courses, while coordinating when each plate should leave the kitchen and head to the table. The goal is accurate, timely service and a cohesive dining experience.

That focus is distinct from other tasks: preparing desserts is typically a kitchen or pastry station job, handling payments is done by the front-of-house payment role, and cleaning tables is the bussing/cleaning role.