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DAE have a line cook at a busy Friday service in Dallas school them on tasting spoons?
I was slammed at this spot off Greenville Ave a few years back and kept double dipping into the sauce to check the seasoning. A veteran guy next to me slid a clean spoon into my hand and said 'one taste, one spoon, every time' and I've never gone back. It sounds so small but it kept my station cleaner and honestly made me faster, so how do you all handle tasting during a rush?
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