I need a long detailed answer. It is supposed to be your personal opinion so there is no right or wrong answer.)

"You are a friturier in a kitchen brigade. Describe how you would set up your mise en place for that station so that you could be as productive and safe as possible."

I'd set up my mise en place where they are most commonly used. If customers most commonly use or need or a(n) ingredient. If my customers prefer spaghetti (use your own example) than rice and beans and chicken (own example) then I would set it up closer and more comfortable to me.

Explanation:

Use it in your own words next time champ :]