Coursing

Coursing is the practice of firing and delivering a table's dishes in sequence (appetizers, then entrées, then dessert) rather than all at once. Good coursing keeps the dining pace comfortable and the kitchen organized. A KDS with ticket timing, like Opero's, shows the expo where each table's items stand; the course-by-course firing itself is set by when the server sends each round. Opero does not hold and fire by course.