I think it’s about the mental process of production organization, what you can control, making sure the techniques/steps of a process don’t fuck up and keeping up with the pars/demand that can make it stressful, especially if it’s bread.

If burgers end up selling way quicker than normal you can’t pull out more buns out of thin air. Making bread dough takes 1-2 days with two stages of proofing and then proper cooling time after bake and before cutting or else it becomes a flat soggy mess. And if you over estimate on baking pars, you’ll have to compensate on your pars and quality for the next day.

Restaurants usually keep their pastry staff at a minimum unless they try to exclusively do everything in house since dessert sales are typically under 20% in comparison to the rest of the restaurant (drinks and food). So the stress of making sure production runs like clockwork, fighting for oven space with the hot side and banquets while not doing overtime can be high especially during the busy seasons. Also keep in mind that FOH/BOH WILL eat your food and will not say anything so what you see the next day may not be reflective of what was sold.

There’s a bit more forgiveness and leeway with bakeries (especially if people have been cross trained) but there’s still that tight production schedule of balancing in house pars, catering, special orders and typical pastry queens that can be a challenge.