Thread regarding Red Lobster layoffs

Which is better for long-term job security? Expo (expediter) or fry-guy ? On one hand, a skilled expo is needed to run the entire kitchen. Also, managers who started in the kitchen, are usually former expos. On the other hand, when the kitchen gets slammed with fry orders, only a good fry guy can save the day. The fry guy role requires grace and finesse to keep the assemblers and waitstaff happy. While it's true the expo can lend a hand to the fry guy in times of crisis, there is simply not enough room at the fry station to coordinate the flow of food with expediency. In my store, the fry guy also tends to the steamed live lobsters so he also serves as the de facto lobstetrician.