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Line cooks who switched from tasting with a spoon to a clean tasting spoon, what took you so long?
Six months ago I watched the saute guy at my last gig in Portland get reamed out because his sauce tasted flat, and the exec chef made us all switch to using a fresh spoon for every single taste instead of just double dipping the one we kept in our apron. The difference was night and day on consistency. Our ticket times on the sauce station dropped by like 40 seconds because we were not second guessing every taste. You cannot taste a sauce properly when your spoon has old sauce on it, it is masking the salt and acid every single time. How many of you are still using the same dirty spoon all shift?
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