Why does nobody talk about checking scales so often during service?

It wastes precious minutes and risks recipe errors. There has to be a more reliable way.

4 comments

4 Comments

jason_lewis32mo agoMost Upvoted

Seriously, it's like some managers want their own bad cooking show. 'Tonight on Chopped: The Home Cook, our chefs will measure 200 grams of flour while also resetting the scale twelve times and guessing if that last tap actually zeroed it out.' Just park the thing on a stable board and leave it alone. Watching someone hunt for the tare button with greasy fingers is my personal hell.

the_zara2mo ago

Fifteen seconds to check a scale each time adds up to dead minutes during a rush. I can't believe some kitchens don't have a dedicated scale spot that gets zeroed out once at the start. That constant resetting is where the real risk for mistakes comes in. Why make the process harder than it has to be?

diana5122mo ago

Forget greasy fingers, they hunt for the button at all?

danielnelson2mo ago

Jason_lewis3 might be right, but a few seconds seems worth it to avoid a ruined dish.