Another timetable kicks in as soon as an order is placed with the cook. Different items have different prep times, and once the item is prepared, there is a limited amount of time—pretty restricted for hot items—during which it can be served. As well, the serving area needs to be cleared quickly so that the cook can deliver further items. The waitress, therefore, is aware of the kitchen as she moves among her customers.
Both waitress and management work by the clock. Profit is related to time; the quicker the turnover, the more revenue for the owner—and the greater the number of tips. There can be exceptions to this principle for the waitress—but not the management— for example, the regulars who may hold a table or stool longer but tip more. Still, generally, the waitress, like her manager, is ever mindful of clearing a plate, closing out a tab, moving the process along.