Saw a line cook brag about 15 second plating, then got crushed by one ticket

We had a quieter Tuesday and this kid on saute starts telling everyone he can plate a salmon dish in 15 seconds flat, rail clean, sauce dots perfect. I watched him do it twice and yeah it was fast. But at 7pm we got a 14 top walk in plus three tables with allergies and modifications and his station just folded. He was moving fast but wrong, dropping garnish, sending out lukewarm fish, remaking three plates. Took the chef 20 minutes to sort the mess while the kid stood there with his towel over his shoulder. Speed matters but I learned that chasing seconds on single plates means nothing if you cant hold pace when the whole board lights up. How do you guys train for the chaos rush instead of just practicing the perfect single order?