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It does in mine. I have limitations on my counter space, stove top, oven and sink, not to mention that my home is not nearly as well stocked as any professional kitchen, so alot of things run double and triple duty, and demands cleaning in between uses. If I leave pots, pans, sieves, bowls, utensiles, etc. in my sink, I can't drain quickly nor have access to my tap water. If I leave them on the stovetop, I can't cook as efficiently, If I leave them on my counter, I can't prep, mix, and plate as efficiently. Just like at work, the messier the place is, the slower I get, and the worse the product is. If I wash up during the "pauses" that are staggered throughout the cooking process, the points in time when I'm prepping, mixing, cooking, plating, etc. goes faster and is of a higher quality. If I've thought out in advance which tools will be used for what purpose to prioritize them for cleaning order, all the better.
That is very much in the spirit and precisely the essence of mise en place, and just like in any professional kitchen, the extent to which it isn't preached, enforced, and on your mind, is the extent to which it is ignored. And it might make me a nerd, but whether you like to admit it or not, your food will be worse if it is not on yours.