How do chefs pace out courses for multiple tables at the same time, especially for dinners with many courses?

Question

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

Answer 1

It’s mostly the servers doing the pacing. Each table will eat at a different pace and the kitchen will be producing food at different paces throughout the night. The server is attentive to these two facts and will put in orders to the kitchen for each course when appropriate.