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.
They are both highly selective,most of the time what binds to them. Think of it as a lock and key, if the key fits the lock and it turns then it does what it needs.
