I have a job as expo and I absolutely love it I get so extremely stressed out in the moment but the adrenaline rushing through my veins is such a fun feeling and it keeps me busy and not thinking about the shit I deal with the rest of my life lol
I was an expo from Jan 2022 to June 2023. Let me tell ya, it’s…CRAZY. It was probably one of the most stressful experiences I ever had, compared to when I used to be a stocker in a grocery store. What made the experience worse was a toxic environment in itself. Bitchy servers, fake managers and cooks that I could barely even understand. I used to expo both breakfast and lunch back to back. Breakfast would go from 7AM-11AM, then lunch from 11:30-3. Most of the time, I had no help on the line. It was literally just me.
I applied for a job doing line cook but also another one doin expo and the expo one called me back.. have an interviee on Monday.. Don't make me "wheres the lamb sauce" a mfker.. id rather be prepping or on the line but ill take what I can get. Honestly man I miss the rush of running a kitchen when I was in culinary school, its been 4 years since and I been stay at home dad cuz my chick wanted to go back to work but moving to a new state we both need to contribute and the money I made off my CA house is constantly going out so I need some income.. Im pumped about it to be honest to get back in a kitchen (if they hire me)
wow it gets even worse, removing mask to talk, still having same gloves touching his filthy mask. ppl like this were the reason for covid spread so fast in the first place.
This is weak-sauce. Very, very weak-sauce. If you've ever seen Hell's Kitchen, "expo" (aka Expediter), just means "running the pass." It's not a hard job. It's just one that requires standards. And these standards are shit.
He is good. Hope they pay him well, or he will find someone that respects him. I work with a bunch of zombies. IDK how they found such bad people where I work. Me and Ant get more done when the zombies call in sick, leave early or take a 30 minute smoke break every hour.
Don't be scared guys! I was a server and when COVID hit we were SO short staffed they literally threw me into it. Less than a year later, I got promoted to Lead Expo Talent. Words of advice: STAY CALM. Get a dry-erase board Set your station(s) up so you don't have to LEAVE that damn window. Last but probably most important: LISTEN, LISTEN, LISTEN. Your cooks communication is KEY, always know exactly where they're at and don't be afraid to push each other. Your role is KNOWINGLY the most important part of that kitchen. You're the conductor and based on YOUR attitude and how you go into work is totally up to you AND a representation of what your night will look like. Good luck guys! It's my most FAVORITE job I've ever had and I hope you find happiness in your position S well. ❤️
I have a job as expo and I absolutely love it
I get so extremely stressed out in the moment but the adrenaline rushing through my veins is such a fun feeling and it keeps me busy and not thinking about the shit I deal with the rest of my life lol
Dude I can’t help but think about life at expo lol
Just got hired as an expo. Watching this cuz I've no idea what's it about lol. From a call center agent to an expediter.
Good luck!!
Omg same for me. That’s why I watched this
Best of luck to you
@@ikerpena3 thanks!!!
@@malinaphillips4920 to you as well!!
Seems like a cool person to work with. Keep calm when it's busy
I watch reruns of kitchen nightmares and the expo person has so much energy like it's exciting.
I miss working as expo 😭 i love the adrenaline rushing through my body lol
I was an expo from Jan 2022 to June 2023. Let me tell ya, it’s…CRAZY. It was probably one of the most stressful experiences I ever had, compared to when I used to be a stocker in a grocery store. What made the experience worse was a toxic environment in itself. Bitchy servers, fake managers and cooks that I could barely even understand. I used to expo both breakfast and lunch back to back. Breakfast would go from 7AM-11AM, then lunch from 11:30-3. Most of the time, I had no help on the line. It was literally just me.
If You can be a successful expo, You can be a successful business owner.
I applied for a job doing line cook but also another one doin expo and the expo one called me back.. have an interviee on Monday..
Don't make me "wheres the lamb sauce" a mfker.. id rather be prepping or on the line but ill take what I can get. Honestly man I miss the rush of running a kitchen when I was in culinary school, its been 4 years since and I been stay at home dad cuz my chick wanted to go back to work but moving to a new state we both need to contribute and the money I made off my CA house is constantly going out so I need some income..
Im pumped about it to be honest to get back in a kitchen (if they hire me)
hows life man
this guy needs more videos!!!
That expo where he seems like he really enjoys it and seems really committed
It was my second day as an expo and I want to quit 😭😭😭
Did you quit ?
2024 watching this cuz i got promoted to it today and start tomorrow im scared but lowkey excited now
long time fine dining server now expo’ing at a high volume restaurant in vegas while learning the menu as well😅🤘🏽
I just for my first job as a expo and I’m nervous
how it go? Im thinking of doing it. I had three options between food runner, busser and expo
@@mrjonjoe1895 i hope you chose expo its the easiest and I can do it with my eyes closed now.
Great job Gabriel keep up the good work. Michelle Joseph
My ass would hold on up shit by reading a ticket per ticket they would be pissed at me 😂😂😂
That’s my issue right now.. how do I avoid reading ticket per ticket, I’m a slow reader 😢
Never done this before any tips for beginners I used to do barback for a bar restaurant but never expiditor
You are amazing omg! As a cook, I would never ever be an expo lol
Fck I'm doing both. Expo and runner with no help.
I hear you on that 😞 I was doing 3 sink and dishwasher Machine on a weekend by my self at a “Diner”
Looks like the business you at ain't busy at all, in a busy restaurant theres an expo and atleast 2-3 food runners depends
Same lmao
@@Tempe401 lol, you would think.
@@YuhNinja If they overworking you like that i feel bad for you my guy lol i should be asking for a raise if i was you
Woooo Pockinoes 🤩👨🍳 great job all and I see your dish pit is exactly like the one I work for 🤩👨🍳👨🍳👨🍳
Very cool video.
Literally looks like HELL.
It IS. It was for me when I did it for a little over a year. Please don’t do it lol
Working in the kitchen is hell
It really is like that.
first time doing this and im already scared....
Expo is easier than the line
I'm here after watching the bear
Ur a fucking legend
So Sad No kicthen cap you do not follow the kicthen PPE
Imagine not having a screen just tickets and salty ass cooks. Gotta be a regulator to be an Expo in a busy restaurant. #redrobin
dude clowning wwith his mask constantly touching his nose wearing gloves. wtf is this XD
wow it gets even worse, removing mask to talk, still having same gloves touching his filthy mask. ppl like this were the reason for covid spread so fast in the first place.
It sucks lol but tips are good
This is weak-sauce. Very, very weak-sauce. If you've ever seen Hell's Kitchen, "expo" (aka Expediter), just means "running the pass." It's not a hard job. It's just one that requires standards. And these standards are shit.
I never watch vids by Maskers.
🤦♂️
Master of his craft
He is good. Hope they pay him well, or he will find someone that respects him. I work with a bunch of zombies. IDK how they found such bad people where I work. Me and Ant get more done when the zombies call in sick, leave early or take a 30 minute smoke break every hour.
first time doing this and im already scared....
Same
Don't be scared guys! I was a server and when COVID hit we were SO short staffed they literally threw me into it. Less than a year later, I got promoted to Lead Expo Talent.
Words of advice:
STAY CALM.
Get a dry-erase board
Set your station(s) up so you don't have to LEAVE that damn window.
Last but probably most important: LISTEN, LISTEN, LISTEN. Your cooks communication is KEY, always know exactly where they're at and don't be afraid to push each other.
Your role is KNOWINGLY the most important part of that kitchen. You're the conductor and based on YOUR attitude and how you go into work is totally up to you AND a representation of what your night will look like.
Good luck guys! It's my most FAVORITE job I've ever had and I hope you find happiness in your position S well. ❤️
10th time doing this and I'm still trying to figure out how to do this well lol
@@jdzaid18 definately will
@@laceybaty1180why a dry erase board, also how do I view all the tickets at once, I feel like I can only read 1 at a time