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A line cook in Kansas City showed me the squeeze bottle trick that fixed my plating at 2am
Last week I was covering a late shift at a spot in Kansas City and my plates were coming out sloppy on a busy Friday. A guy next to me grabbed a squeeze bottle, cut the tip at an angle, and started laying sauce in one clean motion instead of spooning it. I tried it on my next 15 tickets and the plates looked way cleaner with less mess. Has anyone else switched to angled squeeze bottles for sauces, or do you stick with spoons?
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abby1891d ago
Angled tip changed my sauce game too, way less drag on the plate.
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