What is mes-en-place in restaurant services?

Mise en place is a French culinary term that means "everything in its place." In restaurant services, it refers to the practice of preparing and organizing all ingredients and tools needed for cooking before service begins. This includes chopping vegetables, measuring spices, and setting up workstations, ensuring efficiency and smooth operations during food preparation and service. Proper mise en place helps chefs work more effectively and maintain consistency in dish quality.