Am I the only one who thinks mise en place gets way overdone for home cooks

I work the line at a spot in Columbus and I keep seeing new cooks spend 45 minutes prepping tiny bowls of everything before a single pan hits the heat. If you're doing a 4 item dinner for 6 people, just cut as you go and taste as you build, it saves you an hour. Anyone else deal with rookies who got mise en place brain from culinary school?

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