That's French for "put in place". I learned it as bastardized noun from a talented and salty old cook. "Got your Mise-en-Place?" meant "I see you standing there, is your shit together so I don't want to smack you for being lame when the rush comes?"
Before I dove into business, I was a vested member of local 226 Las Vegas Culinary Union. There I was taught that unless you are cooking or interacting with a guest, you are preparing.
Before the throng comes, you had better have your veggies diced, your station clean, and everything ready to go so you could provide 1st class service no matter what.
That concept carries over well into decorative concrete, and probably everywhere. I was told be an utterly defeated rival yesterday that we are hard to compete with. My pride swelled for a moment, but I realized the reason for that is nothing more better preparation. While they sleep, we plan and plan and plan and get ready. We care more, try harder, and have this insight. Hopefully now you do, too.