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Rant: I started labeling my squeeze bottles with tape and a sharpie, and my Friday prep time dropped by 40 minutes
For the past 6 months I kept grabbing the wrong oil or sauce during the dinner rush because all my squeeze bottles look the same. One night I mixed up the sesame oil and the chili oil on a ticket and the customer sent it back. So I tried a cheap fix: blue painter's tape on the cap with a sharpie label. Prep on Friday used to take me 2 hours and 15 minutes. Now I'm done in about 1 hour and 35 minutes because I'm not second guessing or sniffing bottles. The line cooks stopped asking me which one is which too. What's your system for keeping bottles straight without spending money on fancy labels?
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avery_fox932d ago
I heard about a line cook who used different colored rubber bands around the neck of each bottle. Red for hot, blue for oil, green for sauces, stuff like that. Cost him maybe two bucks for a bag of bands at the dollar store. The color alone told him what was inside, and if he needed to get more specific he just wrote on the band with a fine tip marker. My old chef did something close with colored tape on the caps and it worked pretty well until the tape got greasy and peeled off. Your painter's tape idea sounds more solid since it holds up better against oil and heat. I might steal that for my home setup because I've definitely grabbed the wrong vinegar more times than I want to admit.
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