“Mise-en-place is the religion of all good line cooks. Do not f*** with a line cook's mise — meaning their setup, their carefully arranged supplies of sea salt, rough cracked pepper, softened butter, cooking oil, wine, backups and so on...
If you let your mise run down, get dirty and disorganized, you'll quickly find yourself spinning in place and calling for backup. That's what the inside of your head looks like now. Work clean!
Anthony Bourdain