I'm curious as to how a restaurant can serve a table with different dishes which take widely different times to cook - hot, fresh and simultaneously. I often want to do this at home, but often fail on the timings. I'm assuming here that a lot of this will be compensated by "Hot holding", either in pans or by quickly blitzing food under a grill or boiler. There is also the number of staff involved, and as each chef will deal with a specialty dish, this will be a lot easier to coordinate than than with just one person in the kitchen. So how can a home chef up their game and approach the same level of variety and quality, or is there a point where a commercial restaurant will always beat the home chef? 
The fact that there are often different cooks working different stations makes the timing and completion of different dishes possible. You generally answered your own question... they are pros, and do what they do repeatedly, many times a night and many nights in a row. You probably can't recreate this at home.  Everything is prepped in advance, when the order comes in the item is finished and plated, timing this among the cooks so that individual dishes are done together. At home, many things can be streamlined with good prep work, a solid understanding of timing and cooking procedures, warm or cold plates, and patient guests.  You are probably not serving different meals to individual guests, so "up your game" by serving a coursed meal where you can have the majority of the dish completed ahead of time, with just the finishing and plating to do before the same course is served to all of your guests.  Enjoy with them, then head off to the kitchen for the next course...even better if the kitchen is in close proximity or they are dining in the same room! 