Had to do 40 covers solo on Saturday, turns out my mise was the problem

I've been running a small pop-up kitchen out of a bar in Portland for about a year. I always blamed my prep timing, thought I just moved too slow. Then a buddy watched me work one shift and said my station layout was backwards, stuff I grab constantly was on the far side, and stuff I rarely touch was right in front. I rearranged everything according to how I actually move, not how the textbook says. That Saturday I finished service 20 minutes early and didn't have to remake a single sauce. Anyone else ever find out their biggest bottleneck was just where they put their salt pan?

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