For the most part yes. This is a great profession for perfectionist adrenaline junkies...
I would though be rather upset if 20 tickets came back with no warning from the FoH. Someones head would roll for that.
(I remember working the line a couple years ago...relatively slow evening...reservations were paced out nice. In the middle of a lull an order/fire comes back for 4 entrees all off the saute station. Saute guy got really mad. When the server, a new hire, who rang it in comes to the back he asks her "Where the hell did this come from? Why weren't we told we had a 4top walkin?" and she responds "Its just a 4top. I didn't think a 4top was a big deal!" And he replies "EVERY table is a big deal!")
Not sure about the missed order or two either...did you just not make them?
but otherwise, yeah, sometimes I live for those blasts of work. But, I get very upset when we're not ready for them; I want to be in control of whats going on in the kitchen...every station is prepped right, all the mise is in place, etc.. So as long as its a rush where we're ready for it, I love it.