My last position was actually a line cook at a local taproom brewery and kitchen. I was given tickets every minute on the minute, and I had to meet those goals by cooking the customer's order. Some days were really easy. On a Monday, I maybe had 11 tickets in the afternoon after I opened the kitchen, and another goal was making sure we had the food prepped for the day. There are lots of goals in the kitchen you have to meet and exceed to make sure the restaurant runs smoothly for the day. How you exceed them is just knowing what you have to get done. I would open the kitchen, come in, and see what was needed, what was left, and make a list and then tackle that list. Some days you have a lot of customers and not enough staff, and you can't necessarily get the food out at 17 minutes, and you go to 23 or 25. Some days it sucks that you can't meet your goals, but you just keep going, keep trying. Go to the next day and make sure you got an extra burger prepared for running out. Also accept the fact that you can't always meet your goals and don't let it stop you from trying.