One of the most important responsibilities of restaurant staff is to prepare the restaurant for service through tasks known as "ménage", "mise en scene", and "mise en place". This involves thorough cleaning, maintenance, and setup of the dining area as well as stocking the side station from which waiters will work with all necessary serving equipment, glassware, flatware, linens and condiments arranged in a uniform manner. Proper preparation of the restaurant and side station helps ensure smooth and efficient service during busy meal periods.