Took me 9 years to quit tasting with the same spoon 40 times a shift

I used to keep one spoon in my apron pocket and just wipe it on a towel between tastes. After a health inspector in Portland wrote me up in March and a line cook got sick off my bisque, I switched to a stack of 20 plastic spoons per station. Now I grab a fresh one every single taste and toss it in a cup. It costs me maybe $6 a week, but my flavor calls got way sharper because I'm not dragging old sauce back into the pot. How many of you actually enforce one-spoon-one-taste on your line, or do you still do the wipe and reuse thing?

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finleyw9919d ago

That bisque incident probably came from the towel itself, not the spoon, since damp cloth breeds bacteria fast.

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