No, you call for the maitre d' or the manager and ask for some logical explanation (of which there may be one, but I ain't heard many in a long career of asking).

Other than in the case of special food orders or extra courses for one or more diners, inability to serve courses for all at the table simultaneously is a grievous fault. I won't even accept a total re-do of an unsatisfactorily prepared dish, wanting it removed from the bill (and if we're just two dining, I want the entire bill removed, or at least the full cost of the course for which one example was poorly done).

If a few more diners were simply willing to get up and walk out the door, some, no many restaurants would do better. I'm no "Ramsey", but I was a newspaper food critic for 5 years, and have witnessed too much atrocious treatment of folks paying for food to be very tolerant of chefs, kitchens and waitstaff incapable of coordinating service.

If there's problem, I want the server (or someone higher up) to come and tell me about it, and act upon my response which will be graduated based on my perception of how it will alter my dining pleasure.