Oh yeah putting stuff in jars, it's definitly an american thing too, we tend to keep things away from light, especially spices and go to the store more often I guess.

At home, except when it needs resting like a dough, we do most of the mise en place at the last second while we cook. More so when it's simple pastry. Mise en place is required for some creams and fruity preparations but it doesn't belong in a cup.

Meat might require a proper mise en place. I noticed that there's a meat marinating in a bunch of american recipes and I did not find a lot of that elsewhere. Here, ingredients are either bought cured, aged, pickled or it's slowly cooking in a pot with a sauce or seasoned at the end.

Anyway, I've always been curious about all that, thanks for the replies.