Working in an orderly and organized kitchen is easier than working in one that is the opposite; disorderly and unorganized.
The chef must set an example foremost in this area otherwise his subordinates won’t give a shit and naturally let their sanitation and cleanliness slide.
Keeping ones station tidy and neat is essential to keeping up with service demands and the neater and cleaner your station is the sharper your plates will present themselves.
The walk in is the same as low boys and station refridgeration.
Keeping the stock in the walk in rotated properly FIFO or first in first out will I sure that the older products always go out before the newer ones preventing spoilage, lower quality products.
If your not feeling somewhat obsessive during your shift from how much cleaning up after each job than your probably a slob. And no one like working with slob!
Keeping things clean and organized, tidy and sanitary are just as important as making a great bernaise.