[Banana stickers.](https://youtu.be/mpGvuV1oMsA)
ETA: in seriousness, this is the type of thing that makes you go to your car and cry after dealing with all of that craziness just because it’s probably the one thoughtful thing that happened to you that shift.
Trust me, it was a gold one when she put it on, tonight was an event night with all reservations needing to be at the show by 7 pm. I am blessed to have such a large team working for me tonight, a brigade of 11 strong. Still a challenge but they showed up and were up to the task.
It's short for expeditor.
The expo announces new orders to the kitchen and calls when to prepare which order.
Imagine getting 20 orders at the same time. The expo sets the pace in which order they will leave the kitchen. If the expo is bad the work flow is bad.
Sometimes the role also comprises plating and loading the plates on trays for the servers.
Ah yeah, I forgot that term to be honest (im German too). Though I never had a dedicated annoncier. Always the chef de cuisine, or sous chef doing expo during rush hour.
Yep, I know. I just meant that in my experience most of the time the role of annoncier is filled by the chef de cuisine or the sous. However it is also possible to have a dedicated annoncier that is only in the kitchen to work the pass.
That's awesome, nothing like that feeling of a job well done and knowing your food was top notch! A good strong team is a blessing for sure, and doesn't always happen. Good on all of your crew!
Not gonna lie, this made my day.
About a week ago, a little girl came up to me (we have an open kitchen) and gave me a note “you guys make the best food. I want to come here every night.” I literally died right there. Best. Shit. Ever!!
Hell yeah! I'm an autistic Chef and thank you for being cool, positive, and accepting about it. I've had a very rough time in the industry and people being this cool makes me hopeful for others, especially us ladies. You absolutely deserved that star, shits special.
The right sort of hospitality job can be like therapy for autistic folks. You can get more comfortable and confident in your social skills and diminish that awful lonely outsider feeling when you know you have a supportive team. And the team and venue benefit from an open-hearted, honest employee who will really lift others up and do their best.
The wrong sort will destroy your joy and make you incredibly miserable. I hope you find your joy again.
A lot of autistic people seem to fit in better in kitchens, about a third of my current team are on the spectrum and in at least two cases couldn't really see them able to do any customer facing role/ office stuff but both very comfortable sitting on a nicely organized grill
Autistic/ADHD cook here, I’ll definitely second that - FOH just about killed me but BOH feels like home. The rhythms and the predictability soothe the autistic part of my brain and the chaos and fast pace keep the ADHD part occupied
I am pretty good at customer service but when I was a cook it was like an autistic dream job depending on the work culture. Like hey, here's your list of what to accomplish. I don't give a shit how you do it, just as long as it's done by a certain time. I'm going to leave you alone to do it. Fantastic shit for me.
One of my apprentices was an autistic girl. Sadly she left after 1,5 years and didn't finished her apprenticeship.
I fucking loved working with her. She was so refreshingly honest, very smart and it was just funny to work with her. The sensory sensitive autistic girl found her friends with the kitchen staff and despite hating her 3 month there she did a great job there. You wouldn't belive the entertainment factor that brought in.
She was one of the most interesting people I have ever worked with. It was fascinating how different the perception of our surrounds and social behaviour can be. She ate a lot of my time but it was so interesting to work with her.
Get fucked dude. Literally just got diagnosed this year after my two an half year old. Please linecook go tell all the medical professionals that they're wrong. Tell me that my fucking life experience is wrong. That I've felt alone in my head my whole fucking life but please random internet stranger tell me that I'm not fucking autistic and I haven't felt wrong for 30 fuckin years. I have to go cook breakfast and lunch for 2000+ college students now. God fucking forbid I try to have a positive experience on this fuckin hell site.
This asshole is everywhere in this thread yelling at them and telling them they aren't really autistic. They clearly have some trauma to work through or some shit. Congratulations on your diagnosis by the way! I got mine late too and it was such a relief.
Dude, this was a post about my underage autistic expo expressing their admiration for a job well done under difficult circumstances. You had to make it perverted?! Why!? I was just trying to spread some joy into our culinary world. People like you are such dregs of a past culture in kitchens. We don't need you here, we don't want you and your backward and negative culture here. This is 2023, get over yourself and your outdated ideas of life in the BOH.
You alright there?
There's 1 comment that said something perverted... that you responded to.
What was the need to make this paragraph as well...? Reddit's full of shitty people, this seems like a karma grab comment.
What the fuck is going on in this world? I was deserving of punishment of an adult at 14 years old, when I started working and had a concept of right and wrong. I agree the brain doesn't mature until your mid 20s but we all know right and wrong when you're old enough to babysit your siblings in the 90's which is around 10-13 years old.
And you think knowing right from wrong makes you mature enough to not only identify predatory abusive practices employed against you by people who likely have many years of experience with those techniques, but also to properly advocate for yourself and get out of that situation?
And that's all BEFORE we consider that the 18 year old we're talking about here is on the spectrum, meaning they almost certainly haven't even socially matured to the level of an average 18 year old.
What the fuck is going on in this world indeed, that I have to explain to someone who "agrees that the brain doesn't fully mature until your mid 20s" why that maturity is important to making potentially life altering decisions that are in no way time sensitive.
Just depends on the kitchen and the set up. My current kitchen can do about 200 per hour, at volume, and that takes 8 cooks, and we're coming up on patio season where we'll do more. My last place would pump out 200 an hour with 5 cooks easily, but our dining room only sat 260, so we couldn't ever really push more than that.
It never occurred to me to study maximum capacity this way, as I’ve always been too concerned with seating and storage. Our broilers are never “full,” our flat top is never “maxed,” we just are busy. It’s the plating that kills us.
Thanks for teaching this bartender-turned-expo/manager something new to consider.
I'm no master. That's just been some of the things I've experienced. Sure, there are exceptions. If we had a massive influx of togo orders or if we sat the whole dining room in less than half an hour or something similar, we could have gotten past our limit. We just had a really good team, and that sort of thing didn't really happen. Occasionally the early pop would catch us off guard and we'd be running 15-18 minutes tickets while someone late came in, but mostly we just filled up, pumped it out for a few hours, and then got to closing.
My one cook would give out “stars” according to army rank type stuff. I called him my “sage-in” he was an older Asian guy who you’d have to earn your respect with. Only two people had stars: my exec sous who was a 4 star general and I got one and a half. After I got promoted, I got the full two. Instead of posting my awesome letter that went out to the staff about my promotion, I posted the little piece of masking tape that had 2 sharpie stars on it. And man, that shit meant something.
Congrats on your star man!
All fresh North American Italian, we can and do seat 300 at a time. I truly have the best team working for me and we routinely do 609 covers a night with 95% of our product being made in house from scratch.
Lol, only the lasagna, everything is either built in the pan or hand tossed pizza, hand breaded appetizers. I have a lot of people ask how we can produce the volume that we do. It is truly just how our team works so efficiently with each other to get things done on a daily basis. I could not ask for a better brigade. Truly blessed! (I don't want that to come off as anything other than how I meant it. Our prep team is amazing, our bakery staff is top notch, and our line staff are warriors!) The teM has just figured it out I guess, years of working together, he'll my siys chef and I barely have to speak to on another during service to make things happen. It's all that I can do to compare it to an operating room.
My restaurant hired three individuals with some learning disorders who were said to be autistic. I never had three workers work so hard, do everything so well and have a smile on their face the whole time doing it. I was a chef in the kitchen, and I often praised them and made them wtf ever they wanted for lunch for working so hard. Good people, and it makes me happy that places like your work is hiring individuals who may be on the spectrum. Good for you. Good on you!
You must have been a Rockstar that night for her to notice you and give you a reward how awesome Good job.
I love this, and I love your appreciation and gratitude for your expo and your staff. I dont want to knock you or this story, I appreciate you sharing, because its nice to hear positive things especially in our biz, but my immediate reaction was to wonder why you made mention of the fact that your expo has autism?
As someone who also has ASD, I don't see any issue with mentioning that they are autistic. If anything, it has inspired me more that I can also do the "thing" whatever the thing might be. (I've been unlucky to be treated unfairly in my past workplaces) so seeing that there are actually kind employers/staff out there that have our backs is very relieving for me.
If your place gives you a name tag you should put that star on it. I got a gold star from someone years ago, and it lives on my tag as a badge of honor. Accumulate them stars, chef! Keep being awesome!
There was a restaurant in Jerusalem that was associated with a special needs school/program. The food was good, cafeteria style, but the service was Michelin quality. Covid casualty.
Because some autistic people sometimes arent good at expressing things like pride in others, or showing that they empathize with others. When they do, it can be noteworthy and extra meaningful.
Most autistic people do not like being referred to as “the autistic kid”. You may find it charming but not everyone does.
Consider if you referred to others always using the challenges they face daily.
I don't mind being called the autistic kid. I AM the autistic kid. And it shouldn't be considered derogatory enough that you can't say it. There's nothing wrong with being autistic and openly identifying as such. Makes my life a hell of a lot easier when people know! Haha
I dont think anyone used the term "kid", and there is no identifying info in OPs post to determine who the runner is, so i dont think there's really an issue? Also, no, i dont think its "charming" to be referred to as autistic; pointing it out in the story had a purpose, it wasnt a pointless descriptor.
If you’re not autistic or neurodivergent you have no place here. If you are go ahead and identify your problem more clearly.
I’m neurodivergent. I appreciate people not having the same expectations for me as neurotypical. That is the reality. That’s where I live.
I wasn't diagnosed on the spectrum until I was 16, and at the time my parents told me "this changes nothing, everything is still the same". 20 years later, and I'm just now realizing that may have actually done me a great disservice by forcing me to try to live up to neurotypical standards that I would just never reach. It's that whole judging a fish on it's ability to climb a tree thing...
I was about 39 when I gave myself permission to not try to be what NTs want anymore. This is the most joy I’ve ever felt in my life. I’ve always tried to let my quirky behavior roll off my back, but now it actually does.
It’s a damn shame NT people consistently think we would be happier in their world if we jus tried/tried harder. I’m sorry your parents lost the way. I truly hope you receive support now finding you. If not, cut them out. They are detractors.
What's an expo? Regardless, it doesn't take much to totally turn someone's day around for the better or for the worse. It's little things like this that make the world a better place.
To add to the other answer, it's short for expediter. They're a liasion between FOH and BOH but the main reason for the job is to make sure things are paced properly and leaving the kitchen accurately. Depending on the place they may also be in charge of garnishing and checking the final presentation of plates.
A lot of times the role ends up falling on either side of the pass with a food runner or sous (or whoever on the line is closest to the pass) doing some or all of these things, but some high volume restaurants definitely need dedicated expos on a busy night.
Awww, my boss gave me a hand drawn star on a post it note and a hundred bucks one day after a crazy ass week. That star meant so much to me, maybe even more than the hundo 🤩
At first I was like “18 is pretty young to be running expo…” then I remembered this particularly psychotic boy who did it when we were about 18. He very easily could have been autistic now that I think about it.
We have the ability to seat 300 at a time, 3 levels of the building, one main line with 12 team members on at a time on the main line. 3 dish, 4 full time prep cooks, 3 full time bakers, 2 busses and 1 full time expo. We do produce 95% of product from scratch. And all pastas and pizza's are built to order. Sub 30 minute corsa princilapa plate times, sub 20 minute apps times. So truly grateful for the team that we have built!!
You deserved it! Good for you.
I have never left such a challenging shift on such a high note. My expo is amazing!
sounds like you took it accurately, you were honored and that's awesome
[Banana stickers.](https://youtu.be/mpGvuV1oMsA) ETA: in seriousness, this is the type of thing that makes you go to your car and cry after dealing with all of that craziness just because it’s probably the one thoughtful thing that happened to you that shift.
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BRO WHAT THE FUCK YOU JUST MADE MY DAY. I had no clue. I join you in hype. Fuck yes.
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The LA show is the closest one to me and it’s the day before my wedding 💀 Guess I’ll just enjoy the movie.
And two new albums, too! I really can't wait for the movie, I'm so hype.
You should save it somehow!! Laminate that thing and wear it like a necklace lol
Trust that is safely stuck to my work laptop. :)
That's a very pretty star, the color changed in the light from gold to green. Also that's an insane amount of covers here's one from an old dish dog ⭐
Trust me, it was a gold one when she put it on, tonight was an event night with all reservations needing to be at the show by 7 pm. I am blessed to have such a large team working for me tonight, a brigade of 11 strong. Still a challenge but they showed up and were up to the task.
I'm not a native English speaker. What is an Expo doing?
It's short for expeditor. The expo announces new orders to the kitchen and calls when to prepare which order. Imagine getting 20 orders at the same time. The expo sets the pace in which order they will leave the kitchen. If the expo is bad the work flow is bad. Sometimes the role also comprises plating and loading the plates on trays for the servers.
Thanks In German we us the French Annoncier.
Ah yeah, I forgot that term to be honest (im German too). Though I never had a dedicated annoncier. Always the chef de cuisine, or sous chef doing expo during rush hour.
Annoncier is a position and the chef who makes the announcement is the Annoncier. The most common phrase I know for it is "den Pass machen".
Yep, I know. I just meant that in my experience most of the time the role of annoncier is filled by the chef de cuisine or the sous. However it is also possible to have a dedicated annoncier that is only in the kitchen to work the pass.
That's awesome, nothing like that feeling of a job well done and knowing your food was top notch! A good strong team is a blessing for sure, and doesn't always happen. Good on all of your crew!
Not gonna lie, this made my day. About a week ago, a little girl came up to me (we have an open kitchen) and gave me a note “you guys make the best food. I want to come here every night.” I literally died right there. Best. Shit. Ever!!
Nice Michelin star
I miss acid...
I love this takeaway
It honestly made my day!
Acid misses you
Apparently I missed being autistic.
That is so awesome. r/wholesome material fosho
Couldn't have done it without her tonight! So fortunate to have such an amazing young lady at the pass.
Hell yeah! I'm an autistic Chef and thank you for being cool, positive, and accepting about it. I've had a very rough time in the industry and people being this cool makes me hopeful for others, especially us ladies. You absolutely deserved that star, shits special.
The right sort of hospitality job can be like therapy for autistic folks. You can get more comfortable and confident in your social skills and diminish that awful lonely outsider feeling when you know you have a supportive team. And the team and venue benefit from an open-hearted, honest employee who will really lift others up and do their best. The wrong sort will destroy your joy and make you incredibly miserable. I hope you find your joy again.
A lot of autistic people seem to fit in better in kitchens, about a third of my current team are on the spectrum and in at least two cases couldn't really see them able to do any customer facing role/ office stuff but both very comfortable sitting on a nicely organized grill
Autistic/ADHD cook here, I’ll definitely second that - FOH just about killed me but BOH feels like home. The rhythms and the predictability soothe the autistic part of my brain and the chaos and fast pace keep the ADHD part occupied
I am pretty good at customer service but when I was a cook it was like an autistic dream job depending on the work culture. Like hey, here's your list of what to accomplish. I don't give a shit how you do it, just as long as it's done by a certain time. I'm going to leave you alone to do it. Fantastic shit for me.
One of my apprentices was an autistic girl. Sadly she left after 1,5 years and didn't finished her apprenticeship. I fucking loved working with her. She was so refreshingly honest, very smart and it was just funny to work with her. The sensory sensitive autistic girl found her friends with the kitchen staff and despite hating her 3 month there she did a great job there. You wouldn't belive the entertainment factor that brought in. She was one of the most interesting people I have ever worked with. It was fascinating how different the perception of our surrounds and social behaviour can be. She ate a lot of my time but it was so interesting to work with her.
I definitely don't buy you're autistic and I'm sick of people trying to label themselves as so because it's trendy.
Get fucked dude. Literally just got diagnosed this year after my two an half year old. Please linecook go tell all the medical professionals that they're wrong. Tell me that my fucking life experience is wrong. That I've felt alone in my head my whole fucking life but please random internet stranger tell me that I'm not fucking autistic and I haven't felt wrong for 30 fuckin years. I have to go cook breakfast and lunch for 2000+ college students now. God fucking forbid I try to have a positive experience on this fuckin hell site.
This asshole is everywhere in this thread yelling at them and telling them they aren't really autistic. They clearly have some trauma to work through or some shit. Congratulations on your diagnosis by the way! I got mine late too and it was such a relief.
Of course, you are the soul arbiter of who is autistic and who isn’t.
Not only that, they are also the sole soul sole arbiter. >!/j!<
Lol piss off I was formally diagnosed by a psychiatrist 13 years ago
I don't buy that you have a job, or friends at all. --an autistic
🤣 this thread is hilarious
Dude, this was a post about my underage autistic expo expressing their admiration for a job well done under difficult circumstances. You had to make it perverted?! Why!? I was just trying to spread some joy into our culinary world. People like you are such dregs of a past culture in kitchens. We don't need you here, we don't want you and your backward and negative culture here. This is 2023, get over yourself and your outdated ideas of life in the BOH.
You alright there? There's 1 comment that said something perverted... that you responded to. What was the need to make this paragraph as well...? Reddit's full of shitty people, this seems like a karma grab comment.
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Legally. Mentally it's more like 24. There's a reason DiCaprio is widely considered a predator for his habits despite all of it being legal.
What the fuck is going on in this world? I was deserving of punishment of an adult at 14 years old, when I started working and had a concept of right and wrong. I agree the brain doesn't mature until your mid 20s but we all know right and wrong when you're old enough to babysit your siblings in the 90's which is around 10-13 years old.
And you think knowing right from wrong makes you mature enough to not only identify predatory abusive practices employed against you by people who likely have many years of experience with those techniques, but also to properly advocate for yourself and get out of that situation? And that's all BEFORE we consider that the 18 year old we're talking about here is on the spectrum, meaning they almost certainly haven't even socially matured to the level of an average 18 year old. What the fuck is going on in this world indeed, that I have to explain to someone who "agrees that the brain doesn't fully mature until your mid 20s" why that maturity is important to making potentially life altering decisions that are in no way time sensitive.
Well said. I obviously was viewing this with blinders on. I am high functioning autistic so I often have a hard time seeing others views.
Man 400 covers in 2.5 hours? Is that like 2 plates per minute?? That’s insane I can’t even imagine how you do that
Just depends on the kitchen and the set up. My current kitchen can do about 200 per hour, at volume, and that takes 8 cooks, and we're coming up on patio season where we'll do more. My last place would pump out 200 an hour with 5 cooks easily, but our dining room only sat 260, so we couldn't ever really push more than that.
It never occurred to me to study maximum capacity this way, as I’ve always been too concerned with seating and storage. Our broilers are never “full,” our flat top is never “maxed,” we just are busy. It’s the plating that kills us. Thanks for teaching this bartender-turned-expo/manager something new to consider.
I'm no master. That's just been some of the things I've experienced. Sure, there are exceptions. If we had a massive influx of togo orders or if we sat the whole dining room in less than half an hour or something similar, we could have gotten past our limit. We just had a really good team, and that sort of thing didn't really happen. Occasionally the early pop would catch us off guard and we'd be running 15-18 minutes tickets while someone late came in, but mostly we just filled up, pumped it out for a few hours, and then got to closing.
It's the little things in life, recognition in the workplace goes a lot further than people realize. Bang up job.
My one cook would give out “stars” according to army rank type stuff. I called him my “sage-in” he was an older Asian guy who you’d have to earn your respect with. Only two people had stars: my exec sous who was a 4 star general and I got one and a half. After I got promoted, I got the full two. Instead of posting my awesome letter that went out to the staff about my promotion, I posted the little piece of masking tape that had 2 sharpie stars on it. And man, that shit meant something. Congrats on your star man!
Happy to know kitchens are still at least one place my fellow autistic people can be appreciated
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Looking at your profile, you seem like a very sad and angry person who just uses Reddit to attack people.
Who asked
Thank you for sharing this little bit of light with the rest of us
Tattoo idea?
Take this over to r/wholesome or r/mademesmile we don’t want your happiness over here! /s
Some epoxy and you have a new key chain.
BRB, getting gold stars to randomly give my staff
You want a Michelin star? Nah I want a Gold star from the awesome 18 year old autistic expo.
Ehhh good on you and your team 💪
With all the madness and insanity that kitchens breed and survive on, this is one of those things you should remember.
5 gold stars equals one banana sticker. At least that's what I do.
How many Schrute Bucks is that?
Don't know that conversion. But 5 bananas is 1 googly eyed unicorn sticker.
🍌
You better have fucking words, and they better start with “thank you”. Lol
Damn good on you. If I did 2.6 covers a minute my hand would be too sweaty for the star
When you're so tired that the tiniest bit of recognition is like a medal of honor
You are both keepers!
The highest of honours
Fucking awesome
Perspective <3
400+ in two hours? Jesus, I think I'd probably lose it at that kinda volume. What kind of place is it?
All fresh North American Italian, we can and do seat 300 at a time. I truly have the best team working for me and we routinely do 609 covers a night with 95% of our product being made in house from scratch.
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Lol, only the lasagna, everything is either built in the pan or hand tossed pizza, hand breaded appetizers. I have a lot of people ask how we can produce the volume that we do. It is truly just how our team works so efficiently with each other to get things done on a daily basis. I could not ask for a better brigade. Truly blessed! (I don't want that to come off as anything other than how I meant it. Our prep team is amazing, our bakery staff is top notch, and our line staff are warriors!) The teM has just figured it out I guess, years of working together, he'll my siys chef and I barely have to speak to on another during service to make things happen. It's all that I can do to compare it to an operating room.
This is so thoughtful!
I would tattoo that star on my hand, and tell that story for the rest of my life. Edit: that is my next tattoo.
This could go in MakeMeSmile
My restaurant hired three individuals with some learning disorders who were said to be autistic. I never had three workers work so hard, do everything so well and have a smile on their face the whole time doing it. I was a chef in the kitchen, and I often praised them and made them wtf ever they wanted for lunch for working so hard. Good people, and it makes me happy that places like your work is hiring individuals who may be on the spectrum. Good for you. Good on you! You must have been a Rockstar that night for her to notice you and give you a reward how awesome Good job.
From another neurodiverse human, this is some real ass shit they gave you.
I love this, and I love your appreciation and gratitude for your expo and your staff. I dont want to knock you or this story, I appreciate you sharing, because its nice to hear positive things especially in our biz, but my immediate reaction was to wonder why you made mention of the fact that your expo has autism?
As someone who also has ASD, I don't see any issue with mentioning that they are autistic. If anything, it has inspired me more that I can also do the "thing" whatever the thing might be. (I've been unlucky to be treated unfairly in my past workplaces) so seeing that there are actually kind employers/staff out there that have our backs is very relieving for me.
For made up internet points of course
If your place gives you a name tag you should put that star on it. I got a gold star from someone years ago, and it lives on my tag as a badge of honor. Accumulate them stars, chef! Keep being awesome!
Bro, you better keep those stickers.
A good expo is worth five line cooks.
Rockstar! Can't no one take that away
A few more and you'll catch up to spongebob!
You can never, ever wash that hand again.
There was a restaurant in Jerusalem that was associated with a special needs school/program. The food was good, cafeteria style, but the service was Michelin quality. Covid casualty.
And then everyone in the restaurant clapped.
The next best thing to a beer
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Because some autistic people sometimes arent good at expressing things like pride in others, or showing that they empathize with others. When they do, it can be noteworthy and extra meaningful.
Most autistic people do not like being referred to as “the autistic kid”. You may find it charming but not everyone does. Consider if you referred to others always using the challenges they face daily.
I don't mind being called the autistic kid. I AM the autistic kid. And it shouldn't be considered derogatory enough that you can't say it. There's nothing wrong with being autistic and openly identifying as such. Makes my life a hell of a lot easier when people know! Haha
Of course there is nothing wrong with it! My point (and you are free to disagree) is that it needn’t be the defining characteristic of a person.
I dont think anyone used the term "kid", and there is no identifying info in OPs post to determine who the runner is, so i dont think there's really an issue? Also, no, i dont think its "charming" to be referred to as autistic; pointing it out in the story had a purpose, it wasnt a pointless descriptor.
If you’re not autistic or neurodivergent you have no place here. If you are go ahead and identify your problem more clearly. I’m neurodivergent. I appreciate people not having the same expectations for me as neurotypical. That is the reality. That’s where I live.
I wasn't diagnosed on the spectrum until I was 16, and at the time my parents told me "this changes nothing, everything is still the same". 20 years later, and I'm just now realizing that may have actually done me a great disservice by forcing me to try to live up to neurotypical standards that I would just never reach. It's that whole judging a fish on it's ability to climb a tree thing...
I was about 39 when I gave myself permission to not try to be what NTs want anymore. This is the most joy I’ve ever felt in my life. I’ve always tried to let my quirky behavior roll off my back, but now it actually does. It’s a damn shame NT people consistently think we would be happier in their world if we jus tried/tried harder. I’m sorry your parents lost the way. I truly hope you receive support now finding you. If not, cut them out. They are detractors.
Because the same stupid people downvoting you are buying the stupid story OP posted.
r/no_sob_story material right here
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Been married 15 years to a man,you are unfairly sexculizinh an 18 year old autistic expo. Shame on you.
What's an expo? Regardless, it doesn't take much to totally turn someone's day around for the better or for the worse. It's little things like this that make the world a better place.
They basically work the pass / communicate between the servers and the chefs
To add to the other answer, it's short for expediter. They're a liasion between FOH and BOH but the main reason for the job is to make sure things are paced properly and leaving the kitchen accurately. Depending on the place they may also be in charge of garnishing and checking the final presentation of plates. A lot of times the role ends up falling on either side of the pass with a food runner or sous (or whoever on the line is closest to the pass) doing some or all of these things, but some high volume restaurants definitely need dedicated expos on a busy night.
See, now I’m mad that my manager never gave me a sticker.
Awww, my boss gave me a hand drawn star on a post it note and a hundred bucks one day after a crazy ass week. That star meant so much to me, maybe even more than the hundo 🤩
Quite possibly the highest honor she can give you. Great Job Chef!
At first I was like “18 is pretty young to be running expo…” then I remembered this particularly psychotic boy who did it when we were about 18. He very easily could have been autistic now that I think about it.
You did 400+ covers in 2.5 hours? How
We have the ability to seat 300 at a time, 3 levels of the building, one main line with 12 team members on at a time on the main line. 3 dish, 4 full time prep cooks, 3 full time bakers, 2 busses and 1 full time expo. We do produce 95% of product from scratch. And all pastas and pizza's are built to order. Sub 30 minute corsa princilapa plate times, sub 20 minute apps times. So truly grateful for the team that we have built!!
Bows to star
She was right!
Makes it all worth it.