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Am I the only one who got called out for over-salting the line during Friday rush?
Last Friday during dinner service, my sous yelled across the line that I was treating the salt like it was free, and honestly he was right because I was seasoning every pan without tasting first. I started keeping a little tasting spoon in my apron pocket and now I check before I shake, which sounds dumb but it cut my remakes down a lot that week. Does anyone else have a habit that a coworker had to call out before you noticed it was messing with your food?
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