How do you coordinate the kitchen with the shoot timing?

The kitchen calls the pass and the photo happens in that minute, with someone who is not on the ticket. It does not fit if the shoot sits inside service and the plate waits for the camera with the sauce already fallen. Book an hour outside the dining room, the dish order, and who plates only for that run. In Madrid people try to shoot between tickets and the rice reaches the camera table cold and dried out. The day's order is written down: dish, minute and who sends it, so the pass does not stop the room.