A customer orders x.. The kitchen starts preparing it.. But in few seconds another guy orders the same dish.. Do they start fresh for the next order? Chime on the previous order . What’s the strategy?
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Depends on the management and some other factors; every place will run a bit different, but the key in the kitchen is always progress
If a kitchen gets a big ticket for several things, including a well-done steak, that steak goes on and the sides are prepared… If three minutes later the kitchen gets a ticket from a different table for a single mid-rare steak, the next steak that goes on may well become the well-done steak now and the chef may expedite the mid-rare steak ahead of the larger table since there’s time needed for the other dishes anyway… Now the mid-rare is out faster and the well-done is hotter coming out… This is efficient, but sometimes risky if over-extended… Good cooks know when to make these calls and when to just start a new table from square one; a matter of experience and preference, really
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