The French expression means putting in place. In the dining room it means preparing the table before guests arrive: tablecloth, plates, cutlery, glasses, napkins, centrepiece, place cards. In the kitchen it means preparing the ingredients before service.
In banqueting it is usually the caterer's job, setting it up a few hours beforehand. Cutlery is laid in the order it is used, from the outside in towards the plate, and never more pieces than there are courses. It is the first thing guests see when they come in, but it is also a working tool: a well-laid table helps the waiters serve better.
What to ask
Basic mise en place, with white table linen, is often included; colours, charger plates and special materials are often extra. Ask who sets it up and at what time, which plates and glasses the caterer brings and whether you can see them at the tasting. The full layout is in the guide to mise en place in banqueting; styles in the one on table styles.
