I worked in restaurants for over 10 years.
In the slowest of the slow to some where I occasionally had 25 or more people on the clock. Yet I’ve always boiled it down to: “Hot food hot”; “Cold food cold”; in a reasonably accommodating atmosphere.
The challenge? There’s a million ways to screw that up.
General business and VO have specific challenges, but how you manage systems and orders and- well, it’s kinda all the same. Do you such at systems and managing your time? Watch!