so, i've got 6 years in the restaurant industry, and have worked some fine-dining FOH positions, and as a cook on commercial and mom & pop lines. i expo'd once at a small, slow paced restaurant, but was hired as a runner for the opening of an upscale brasserie that led to me being given the expo duties. so far, things have gone off without a hitch. we have the lead chef working the line, and the sous working the pass with me next to him. as we develop a sense of trust, it looks like i'll ultimately be left to quarterback what's leaving the kitchen. i wanna do this job as well as possible because these guys have put together a great menu, and i don't wanna let them down. i'm just looking for any tips, no matter how minor they may be, that's going to keep things running as smoothly and as efficiently as possible. also, certain etiquette's to follow when communicating with the chef and the line... as an expo, i know it's important to keep things rolling, and i'm more than okay with being assertive, but i don't wanna overstep my boundaries either. thank you guys.