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Every new cook I train puts the towel on the oven door handle, and it drives me nuts
I run a small catering kitchen in Sacramento and I've trained maybe 14 cooks over the last 3 years. Nine of them, nine, hung their side towel right on the oven door handle in their first week. I get why people think it's handy but that handle gets to like 400 degrees when the oven is cranking and the towel picks up that heat. Last month a new guy did it during a Friday rush and the towel was smoking before anyone noticed. We lost maybe 10 minutes and the kitchen smelled like burnt cotton for the rest of service. So why does this happen with almost every new hire, is it just instinct or is somebody out there teaching it?
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brooke_taylor4415d ago
Thought the oven handle was fine for years. Hung my towel there at every station I worked, never had a problem, so I figured the people bugging me about it were just being picky. Then I watched a towel catch on a 425 oven during a dinner push and the whole thing went up in about a second. Now it's the first thing I break for new people, towel goes on the rail or in your apron string, never the handle.
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