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My old sous at a spot in Austin said to stop tasting with the same spoon, and he was dead right
Back when I was working garde manger at a place off Rainey, my sous pulled me aside during a Friday rush and said "quit double dipping that tasting spoon, you're gonna get someone sick and you'll never know it was you." I rolled my eyes at the time because I was 22 and thought I was slick, but he made me set up a little quart container of spoons on my station and it stuck with me. Fast forward to last week, I'm running expo at my current gig and I watched a new hire taste the same sauce three times with one spoon before sending it out, and I nearly lost it. The thing is, he didn't even register it as a problem, and that's what got me thinking about how much of this trade is just habits passed down from one person to the next. I've worked eight kitchens in six years and the ones that ran clean all had somebody who cared enough to be annoying about the small stuff. Now I keep a stack of plastic spoons in my apron and the line guys hate it, but they use them. How do you all handle it when a new cook brushes off the little safety habits because it slows them down?
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