N. American restaurants tend to have everything prepped & refrigerated ahead of time (like all seasonings & veggies chopped up, or pasta pre cooked aldente & then just dunked in hot water or veal, chicken or eggplant parm already breaded & fried & just needs to be layered with sauce & cheese & stuck in the oven)....also, saute dishes are quite quick to do. Many "stewed" Jamaican dishes are made from scratch from chopping the seasonings to actually "stewing" the meat....it WILL take awhile. Many Jamaicans don't use a chopping board either which cuts the "chopping" time way down. I don't think they're used to moving efficiently in the kitchen much, evidenced in the "wait" time.