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The prep cook swore by damp towels under cutting boards, I thought it was nonsense
At the diner in Akron, our prep cook Jose kept insisting that a damp bar towel under the cutting board stopped it from sliding during service, and I laughed it off for 6 months, saying it just bred bacteria. Then one Friday rush, a board slipped while I was mincing shallots and I nearly took off my fingertip, so I tried his trick the next day and the board didn't move a millimeter during a 200-cover shift. Has anyone else found that the old-timers' towel trick actually beats rubber mats or clamps for speed?
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ivan59714d ago
That "nonsense" comment hit me because it's funny how the simplest fixes usually beat the fancy gear, every time. Jose knew what he was doing, and it took a near miss for you to see it.
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