yes, as a waiter during college, I learned that "firing" the main dish in the kitchen required some shrewd timing.....sounds like your chicken was finished quickly by the kitchen staff and the waiter had to bring it out before it got cold.....not quite sure about your soup/salmon, unless that's some tradition at that particular place.....if you like to eat your first course unusually slow, it probably should be mentioned to the waiter.....
I remember as a kid a restaurant (I think ?? it was the old "Ore House" chain??) had the distinct policy of having waiters always tell customers that they wouldn't "fire" your main plate until they saw you get up and go to the included salad bar.......