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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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viola1711mo ago
I was that guy still spooning salsa into my mouth like a caveman while everyone else moved on. Six years of tasting spoons means I had a whole ritual, grab a clean one, dip, taste, toss it in the bus tub. Now I keep a squeeze bottle of my house sauce at the grill station and just squirt a dot on my glove. My glove, not even my thumb. The first time a new cook saw me do it he looked like I'd just licked the floor. The dish pit math is real though, fewer spoons means I'm out the door before midnight instead of scrubbing at 12:30. Are you rinsing the tip between tastes or just letting it ride?
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