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Line cook at my old spot in Dayton told me to stop tasting with the same spoon, and I still wonder if he was just messing with me
Back in 2019 I was working the saute station at a spot near the Oregon District in Dayton, and one slow Tuesday this older guy named Ray watched me taste the sauce and then use the same spoon to stir. He said 'you just put your mouth in the whole pot,' and I honestly couldn't tell if he was serious or hazing the new guy. One side of me says he was being dramatic since the sauce hits 190 degrees anyway, but the other side says a clean spoon costs nothing and he was right. Where do you all land on this? Do you keep a cup of tasting spoons on the line or roll your eyes at that rule?
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