The thing that throws me off in other people's kitchens is the loss of fluidity. Where's the salt, where's the pepper, where's the chinois, where's the paprika? I really need to mise all the tools and ingredients that I take for granted. In my own kitchen, I can get a little complacent about that, because I know where certain basic tools and ingredients are. I can almost do a no-look pivot to pluck a pan, a knife, a spatula. Spending 60 seconds looking for something, or scrounging for a substitute, at a critical moment can lead to a sadly overcooked egg, fish or veggie.