Things take longer in bulk.
Even with professional power stoves, you have to account for a much longer time for a giant pot of water to come to a boil than your home one.
Also, with proportionally less surface area, it will take longer for sauces to reduce, especially if you doing something like glazing carrots.
I agree, most wholeheartedly, with the advise about lists. Be fanatical! Write out your recipes, especially the ones you know by heart. Have them all ready. From them, make your list of ingredients. Double check which ones you have in stock and which ones you need to buy. Analyze your recipes for each and every step that you can do ahead of time. I like to make an Excel spreadsheet showing what I (& my staff - if any) will be doing hour by hour (or in smaller increments) up to service time for each course. Having your recipes in hand is critical for this step.
During cooking, make fanatical use of your Excel prep spreadsheet, marking off each task. As the pressure of production rises, it's not at all uncommon for entire dishes to be "forgotten." Take deep breaths and go by the list!