Originally Posted by Andy M.
As an addendum, in addition to preparing mise en place, I line up the containers on the counter next to the stove in the order they are going to be used. That's a big help, especially with Asian dishes and wok cooking where things happen fast so there's no time to go back to the recipe for what's next.
OMG! I'm not the only one that does this!
I have mise en place
ingrained into me. Years of working in restaurants. I also apply it to other things in the kitchen, like keeping tools, pans, etc., handy. I've also extended this concept to other areas of my life, using computers, mowing the yards, working on a car, etc. It's become my mantra.