My mis en place routine fell apart last Saturday during a busy brunch service

I used to be so organized, but last week I prepped everything for Saturday brunch and forgot to label my squeeze bottles. Mid-service, I grabbed what I thought was hollandaise and it turned out to be garlic aioli. Have any of you dealt with labeling systems that actually hold up on the line?

2 comments

2 Comments

lewis.mila20d ago

My aioli vs hollandaise mixup ruined a whole salmon order once.

oscar39020d ago

Labeling squeeze bottles is tricky in a humid kitchen, the tape just peels off. Your best bet is a fine-tip permanent marker right on the bottle, but even that can rub off after a few washes. Take this with a grain of salt, but I'd also suggest keeping your aioli and hollandaise on opposite sides of the station so muscle memory can save you.