Expo: short for “expediter”, a person who organizes the flow of food from the kitchen into the dining room. This requires a strong knowledge of how long it takes each dish to cook (cook time) and how quickly the kitchen is currently cooking each dish (ticket time). Good expos will alert servers or managers if ticket times are getting long, or if a particular station in the kitchen is getting overwhelmed so that adjustments can be made in the dining room (i.e. If the grill cook is buried in orders and steaks are taking 25-30 minutes to come up, the servers will push pastas or salads). the Expo also typically adds the final garnish to dishes; a wedge of lime on the tortilla soup, sides of ketchup with the burger, a sprig of parsley and lemon with the halibut.
Sometimes the expo also runs food to tables himself, but in busy restaurants, he usually stays on the dining room side of the kitchen line, in the liminal space between the back of house and front of house, the intercessor between the servers and the chefs that keeps everything running smoothly.