Mise en place before and after 10 years, is it ritual or religion now?

I started in a diner in Columbus in 2014. Back then my mise was a half sheet pan with a damp towel over it. Onions in a deli cup, parsley in another, butter in a crock. Worked fine. Now I run a smaller place and my line looks like a lab bench. Everything weighed, labeled with dates, in 6 pans, sorted by pickup order. I swear it was just habit that changed it, but a new guy asked why I rewrap my microgreens every 3 hours. I didn't have an answer that wasn't 'because that's what I do now.' Is this just experience or did we all turn into weirdos? Anyone else notice a point where their setup got way more strict and can't go back?

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