The saying in French, mise en place, roughly translates to everything in its place. French cooks use this approach to keep order and readiness in their work.
I have done this for decades, and I even train my kids on this important practice, not only for survival and getting things done, but to exercise care for others.
I think when you care about customers, employees or other people, you think about and keep ready for anything. That means taking care of your own space, workflow, efficiencies and customer experience.
Sloppiness has a cost. If I deal with a sloppy vendor and I have other options, which is usually the case in our connected world, I simply and easily exercise my options. So do many other mistreated customers.
Mise en place is a mindset of caring. You care enough about someone else’s experience that you take care of the details ahead of time. Get rid of the friction. Be eager and ready. Stop tripping over your own encumbrances and messes.
I was reminded of the concept over on this blog on tips from digital nomads:
Mise en place.
It’s the French term that cooks use to describe putting their stations in order – everything from stocking their cooler, to the order they put the garnishes in, to having the right spoon for each sauce, to making sure they have dry towels for handling hot pans.
It’s like a religion for them, and it’s frequently the only thing that stands between them and disaster, a way to stay focused and efficient in chaotic situations.
Touring is a lot like professionally cookery – you’re doing the same thing over and over again, trying to consistently put out a high-quality experience, but something is going all wrong, all the time. This isn’t an obstacle to be avoided. It’s the standard working condition for your chosen profession.
Mise en place keeps the clusterfuck gremlins at bay. ~ Josh Skaja, Freboard Anatomy
You have no idea what is coming this week or next week. What is standing between you and disaster? Are you focused and efficient in chaotic situations?
If you care enough, then you act like a pro and deliver the highest quality experience. This goes for friendships as well. Amateurs simply react and let the chaos keep getting away.
A place for everything and everything in its place. It’s something you can control if you care. I don’t know any other way to work without consequences.