- Order Delivery: Transport food from the kitchen to guests' tables quickly, matching items to specific seat numbers to avoid "auctioning" food.
- Quality Control: Inspect plates in the kitchen window to ensure they match order tickets, special requests, and dietary restrictions (e.g., allergies).
- Floor Support: Assist servers by clearing dirty dishes, refilling water glasses, and delivering condiments.
- Station Setup & Maintenance: Prepare dining tables before service, restock silverware stations, and keep the expo line clean.
- Staff Communication: Relay order-timing issues and customer feedback between the Front of the House (servers, hosts) and Back of the House (chefs, expediters).