Ripped my hand open on a mandoline last service

Wednesday night dinner rush. Slicing radishes for a garnish. Slippery little things. Blade caught my finger right below the nail. Blood everywhere. Had to run to the walk-in and wrap it in a towel. Chef just looked at me and said "you know we have cut gloves in the back, right?" I felt like an idiot. Finished the shift with a glove that looked like a crime scene. Anyone actually use those kevlar gloves or are they too clunky?

2 comments

2 Comments

linda62626d ago

Saw a food science article that said cut gloves can actually trap bacteria if you don't wash them constantly. Probably still better than bleeding into the radishes though.

the_zara26d ago

And wait, bacteria trapping? Ngl that never even crossed my mind. I always just washed them with soap and hot water between uses but now I'm wondering if that's enough. Honestly the clunky thing is real though. I tried a pair for like a week and couldn't get a good grip on anything small. Plus they make your hands sweat like crazy. But yeah, bleeding into the radishes is probably worse than a little bacteria risk.