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Switched from tasting with a spoon to a squeeze bottle at my last job and I'm not sure I can go back
For 6 years I tasted every sauce with a metal spoon and a fresh one for each taste, which meant a lot of dishes. At the bistro on 5th Street last spring, the chef handed me a plastic squeeze bottle and said just drizzle a drop on your thumb. Now I keep one at every station, and my dish pit time dropped by about 20 minutes a night. Does anyone else think this is gross, or is it just standard practice and I was late to it?
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