Mind you, theres 8 of us on line, and well all know each other to a T. I dont have to think about the guy on saute is going to move past me on my left, I know he is going to the left. Its how we've all be trained. Its like theres a 2 foot box painted on the floor of our stations and we don't move out of it. From grill, to resting, to oven to mise is all within a 2 foot area, or possibly one step at most. Our kitchen was designed to hack out orders, and thats what we do. And if I may say, were pretty good at it :p
However space is a premium for our line. On grill I have my mise which has the 40-50 spices and garnishes, as well as a stack of square 9 inch plates, and a stack of large 11 inch oval plates. I have my hotel pans, all set for holding meat to rest before rapid reheat. 5 or six pairs of tongs, and suddenly I don't have alot of room for my knives. I keep mine on my station, always, I don't have time to think is it on my apron or station, so its staying in one spot.
The fry cook though, he keeps a chefs knife and a pair of tongs tucked into the cord of his apron. Our prep cook is the worst though. Pairing knives, butcher knife, cleaver, schimtar, and chefs knife. All tucking into his apron.
So I see it at my work, but I was wondering, what about yours.