I would have thrown them all in at once. But his chives worked better as ties than mine would have. That's why they're chefs. Just leave the dirty pots and pans for the dishwasher. Restaurant kitchens are pretty nifty in the equipment department.
Steam tables for gently warming a sauce or heating up a pot of beans without scorching the bottom.
Grease traps to catch the fat from duck breasts and foie gras. Lots of ovens so you can warm plates in one of them. Even the media types hunkered down and focused when it was time to work the plating line. After all, each of our dishes was being rated by the diners, so we were all trying to put forth our best efforts. The best part of being sous chef for a day was the camaraderie, plating each other's courses with each person adding a part, then sending it out to appreciative diners.