Why is this so important?

A kitchen has a menu which is on sale from a certain point of time. The preparation of that menu takes time and a specific number of chefs to do the work. The head chef allocates the work detail on the basis of the skill-level and reliability of the chefs.

If you are a good time-keeper and are always relied upon to be in the kitchen on time then you will be rewarded with more important jobs and you will grow in stature as part of the brigade. But, conversely, if you are always late and constantly need to go home early then it won’t be long before the chef realises that you cannot be always relied upon.