These questions are written for hiring a expeditor specifically. Each one includes what you learn from asking it and what a strong answer sounds like.
1. How do you decide when to fire an entree for a table?
Why ask it: Timing is the heart of expo.
A strong answer: Considers cook times, appetizer clearance, table pace, and communicates with servers.
2. What do you do when you are calling tickets and the line is falling behind?
Why ask it: Tests communication and control.
A strong answer: Slows the pace, clarifies priorities, helps with plating or a station, and stays calm.
3. A plate looks wrong but the chef is busy. What do you do?
Why ask it: Quality control vs. speed.
A strong answer: Fixes or flags it quickly, sends it back to the station if needed, and does not let a bad plate go out.
4. How do you communicate delays to servers?
Why ask it: Servers need honest timing to manage guests.
A strong answer: Gives clear estimates, updates them if they change, and avoids blaming anyone.
5. How do you manage allergies during service?
Why ask it: Allergy communication is high stakes.
A strong answer: Confirms the ticket, tells the cook, double checks the plate, and hands it directly to the server.
6. Tell me about a time you handled a miscommunication between kitchen and floor.
Why ask it: Expo sits in the middle.
A strong answer: Explains how they clarified the facts, fixed the issue, and prevented a repeat.
7. What is your approach to keeping calm when a rush hits?
Why ask it: The pass sets the tone for the kitchen.
A strong answer: Uses a steady voice, simple calls, and focus on one ticket at a time.
8. How do you handle a table of ten where all the food needs to come out together?
Why ask it: Large party timing is a common challenge.
A strong answer: Coordinates with the sous chef, starts long items early, and checks the whole order before sending it out.
9. How well do you know the menu, and how would you learn ours?
Why ask it: Menu knowledge is essential.
A strong answer: Commits to studying specs, tasting, and asking questions, and describes a study method.
10. How do you work with cooks who may resent being corrected?
Why ask it: Expo often corrects peers.
A strong answer: Is respectful and direct, explains the reason, and focuses on the plate, not the person.
11. What would you do if you realized you called a ticket wrong?
Why ask it: Tests honesty and recovery.
A strong answer: Corrects it right away, tells the line, and watches the plates for impact.
12. Would you be comfortable jumping on the line during a push?
Why ask it: Expos are often asked to help.
A strong answer: Is willing and describes relevant cooking or station experience.