Is this something that you know from actual restaurant cooking experience? Because high end restaurants lean extremely heavily on the concept of practice sessio

Is this something that you know from actual restaurant cooking experience? Because high end restaurants lean extremely heavily on the concept of practice sessions where the cooks practice individual dishes over and over and perfect the mise en place for a specific menu ahead of time. Especially high end restaurants go out of their way to make sure that any experimentation will have been done ahead of time and not discovered at showtime.