What order do you assemble when plating a dish?
Although your question sounds simple, it is very broad and subsequently there really is no definitive answer which is probably why you don't have too many responses here.
There are many different considerations.
Is your sauce going under or over your protein
does your protein retain heat
does your side retain heat
does it have multiple components
do you have an expeditor garnishing/finishing plates?
how many people do you have on your line
etc etc etc
Obviously you need to look at all these elements while designing your menu. What and who you have to work with will define what you can and cannot do in your kitchen. If you have to ask this question, my advice to you at this point would be to keep it as simple as you can.
ok then that wont work.
Heres a few ideas
a lot of proteins can be half cooked and put on the side.
For example if you have a fillet of salmon and lets say you have it on the menu as grilled, make the grill marks and set it aside to be finished in the oven at the appropriate time.
lets say you have a dish of pasta going to the same table. Cook your pasta don't add the butter Set it aside
the easy dishes leave for last
a well done steak first
have your sides ready to be cooked if they are not already hot
So when you are plating try to time everything to be finished at more or less the same time starting with the hardest/longest dishes first, working your way to the easiest last.
Obviously keep your plating simple and if you are on your own in the kitchen do not accept parties larger than 4 maximum 6 people to be seated
let me know if this helps at all
it,s probably the most time consuming on your ticket and with a variable cooking time. It also will retain heat better than fish. Fish cools down very quickly. Pasta dishes also retain temp as do risottos and soups. Try putting those types of choices on your menu and avoid thinly sliced proteins