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Showerthought: a $4 squeeze bottle fixed my sauce station after 10 years of ladles
I run the saute station at a 60 seat spot in Boise and I always kept my pan sauces in these little metal cups with ladles, which meant reaching across two burners and burning my forearm at least once a shift. Three weeks ago I grabbed a pack of cheap plastic squeeze bottles and started loading them with the jus, the crema, the chili oil. Now I plate twice as fast and my left arm finally stopped looking like a road map. Anybody else got a dumb little swap that made a station way less miserable?
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amy_murphy158d ago
This is the same thing as when I finally hung a magnetic strip on the wall for my tongs instead of leaving them on the flat top where they got so hot I could not pick them up. It is always the tiny dumb thing that you put off for years and then it takes ten minutes to fix and changes your whole night. We just get used to the pain, like the burn on your arm becomes part of the job and you stop even seeing it as a problem. Then one day you spend four bucks and wonder why you suffered for a decade like some kind of kitchen martyr. My guess is half the misery in any restaurant is stuff like this, small work arounds nobody bothers to share because it feels too obvious to say out loud.
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