Time pressure, mostly. Kitchens are full of people working exactly as quickly as they possibly can while working "sustainably" (in a very weak sense of the word.) It's the efficiency doctrine at its worst: any cook that's not producing at 100% is "spare capacity" that could be used to serve more customers, faster. Restaurants are planned, booked, and staffed so that the cooks will always need to be working at 100% to have even adequate service levels.
On the other hand, some kinds of restaurants—diners, for one—are operated with a different mindset, and don't have much connection to the larger "restaurant industry." Cooks that aren't forced to operate at 100% all the time are genuinely friendly and relaxed people (and also have enough time to both take your order themselves and then make whatever customizations you might ask for.)
On the other hand, some kinds of restaurants—diners, for one—are operated with a different mindset, and don't have much connection to the larger "restaurant industry." Cooks that aren't forced to operate at 100% all the time are genuinely friendly and relaxed people (and also have enough time to both take your order themselves and then make whatever customizations you might ask for.)