In fact, there is no single standard in time from accepting an order to taking it out to the hall. Each institution independently determines the cooking time of a dish, depending on the format of the institution, the size of the menu and cuisine, and the number of staff. But when the declared time is doubled or tripled, then this can already be called a long wait.
In general, a delay in a dish is in 99% of cases improper management of a restaurant or cafe and 1% is force majeure. A minority is equipment breakdown and accidental one-time landing in the hall. For example, a bus with Chinese tourists broke down, and all passengers came to the restaurant for lunch. This happens, but rarely. But, if the bus began to call into the same restaurant with a certain frequency, then a long wait for the dish becomes control errors, which we will consider a little later. Continue reading