How do you plan a half-day express plating session with a chef in Madrid?

In a half day the chef plates the dishes they can repeat before Madrid service, not the whole menu. What does not fit waits for another window, it is not done in a rush. Ask the chef for four dishes at most and the hour they have to be back on the floor. In Madrid ten dishes are rushed and the last ones do not have the chef's point. That morning's series is short, only the dishes the chef called sent.