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

You get the order, than you get ‘fire’ tickets for each course, put in by the server who can tell where they’re at in the meal