"MiseEnPlace" news and stories

While writing up The Toronto Star in 60 Seconds, I was quite surprised to see that Kim Honey wrote in her DS piece:

I also found it really aggravating that the whole program was predicated on the home cook using what chefs call mise en place, which means every ingredient has been prepped and measured out into little bowls before cooking begins. I know that's the way cooking schools teach you how to do it, but I have never met a home cook who thinks that way (unless they are obsessive-compulsive).

Is mise en place really something only for the cooks and obsessive-compulsive folks out there? To me, I always considered it a great idea that doesn't get utilized as often as it should. Heck, I don't always follow that rule, but when I do, I'm oh so happy for doing so. (Although sometimes I will do half-place as I call it -- breaking up the mise en place between steps, so when something is resting, heating, etc, I gather the next group of ingredients.)

Mise en place makes everything easier, even if it seems like a pain at first. It keeps you from rushing when steps go quicker than you anticipated, and best of all -- it makes sure you have ALL the ingredients before moving forward. Do you use mise en place? And do you find the practice to be aggravating or obsessive compulsive?