Mise en place with a timer changed my whole prep flow

I used to just chop everything at once and hope I remembered what went in first. Last Tuesday at the bistro I set a 5 minute timer for each prep station, onions, then celery, then carrots, and moved on when it beeped. After 3 nights of this I noticed my station stayed way cleaner and I was done 40 minutes earlier than usual. Has anyone else tried time-boxing their prep or is that just me being weird?

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