A real shift
Set up the pass with tickets, cloths and garnishes, then spend service reading orders, checking plates against allergies and specs, and sending runners to the right tables.
Skills that matter
- Ticket management
- Quality control
- Calm communication
- Allergen checks
- Timing courses
Qualifications
- Level 2 Food Safety
- Allergen awareness training
- Experience as a server or runner
Where it leads
- Expediter / pass runner
- Head waiter
- Supervisor
- Kitchen commis
What we'd ask on the show
- The pass: where the kitchen and the floor meet
- Who carries the blame for a wrong plate
- Calling the board without shouting