"mise-en-place"

"Mise-en-place" is a french phrase defined by the culinary institute of America, to get everything in place.This will enquire you to prepare everything beforehand, So when you need the things it is already there and you don't have to waist time doing it when you are busy. At the restaurant every afternoon, we clean and fill the sauce bottles up. We also roll the knives and forks into a serviette, so the next day when you waiter it is already done, and you can just take it to your guest.

For conferences we set the tables the day before and do everything we can, so when they arrive everything is already done and no one have to run around to get the things ready.
To do the preparations is very important for good customer care at the end of the day.