The pan being finished is not quite the same as the meal being ready. A brief check can catch a sauce that tightened, a cold topping that needs less space, or a bowl too small to eat from comfortably.
Take one representative mouthful with the main components together. If the dish is rich and soft, a little lemon or something crisp may help. If it is dry, add a suitable liquid before dividing it among bowls.
Bring out the toppings you actually want rather than every jar on the shelf. Two useful additions are better than six competing ones. Put heat-sensitive or crisp garnishes on last.
Then sit down while the food is at its best. There is no need to spend so long arranging an ordinary supper that the sauce loses its texture and the toast goes cold.