In a restaurant, who coordinates between kitchen and service staff?

• A. Manager
• B. Expediter
• C. Chef
• D. Host

Answer: (B)

The main idea is that coordinating between the kitchen and the dining room is handled by an expediter, who acts as the go-between to keep orders moving smoothly. The expediter takes the kitchen’s orders and passes them to service staff, checks that each plate is prepared correctly and in the right sequence, and paces the service so dishes arrive hot and together. They also ensure special requests and garnishes are noted and communicated, so diners get what they ordered and when they expect it.

The manager oversees overall operations and problem-solving, the chef is responsible for cooking and preparation, and the host handles seating and guest reception. The expediter specifically links kitchen output with front-of-house service to keep the dining experience coordinated.