It seems like a difficult task to pace out a single tables appetizer and entrees, but then multiplied by many courses, and multiplied again my many tables.
In: 5
To chimp in, the chefs/ kitchen spend a lot of time prepping the ingredients to a certain level, balancing between it getting spoiled and it being used/served as soon as possible. The servers/ waiters are the one who keep an eye on your table, gauging what speed you are going through your course at, and then giving the kitchen a heads-up that such-and-such table is almost done with the soup, start up on the mains for that table. Kitchen will then heat up/ cook/ plate the course as required, while the server goes about clearing the table, putting in new plates and cutlery, and then bringing out the course.
On good days, a restaurant is like a finely-tuned machine, with all the parts moving together in harmony. On bad days, things go CLONK…
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