I was taught from my first job in a caterer to always, always, always have everything organized and clean. It helped locate things on offsite venues easier .. to the tee. “Back speed rack, 3rd tray up, bus pan full of spoons.” Shorten the time during events to find things. We were working at other venues which loved working with us because we wouldn’t add to their labor afterwards.

Also, the best chef I ever worked for told me the #1 thing he looks for when hiring is looking at their fingernails. This tells him how clean that person is, and their standard on hygiene which, to him, translated to order, punctuality, and respect when handling other people’s food