Basically, we can't answer your question James, without a clearer description of the situation. Being out of dried pasta is one thing and kind of bone-head management.
However, if it is fresh pasta, that's another. Dropping everything to make a fresh batch could, I mean could, compromise all the rest of service.
If it's the components of the rest of the dish, say, some special sausage that is served as part of the dish, or a prepared sauce that gets tossed with the pasta, making the diner and his guests wait an inordinate amount of time so you can catch up is a recipe for a ticked off customer and negative word of mouth advertising.
The answer to these questions is.."it depends."
It depends on the reservation load that night..
the speed or even existence of the prep cooks..
the mise on hand..
whether the dish is a special or regular menu item.....
Boar d Laze offers excellent advice. You really are not in a position or experienced enough to make an accurate call about this particular decision of the chef. There's a lot more for you to lose by speaking up than just keeping it to yourself and making mental notes of the whole situation.
ChefTorrie-you run your shop in a dedicated and well controlled manner, that's clear. All I was asserting was that there could be situations where a business- and profit- minded chef might make an informed marketing decision to let a dish run out to assure freshness, quality and excellent service of everything else.
Lines out the door on Saturday night tell different people different things. Some may interpret it as desirability. I, on the other hand, look it as a pain in the neck (and feet) just to get a meal. I abhor dining while waits and other diners stare at me wishing I would eat faster and get out so they can turn the table.