I spent much of the winter in the kitchen expediting. The expeditors control the flow of food from the cooks to the dining room, handling a myriad of special requests, but most importantly they act as an advocate for the guests. The expediting line is the last point of inspection before the food goes out to our dining room, front and side porches, garden or courtyard. On a busy night there are eleven cooks preparing food and it can take three of us expediting just to keep up with them! I constantly marvel at the expertise of our line cooks. I trust that all of my peers share my admiration for the true stars of the restaurant business!