It’s definitely a hard habit to break. I forced myself to learn the elbow cough/sneeze/yawn when I started in food service since your hands shouldn't touch anything but food and utensils without a handwash or a glove change. It still took a while to get used to but now I don’t even think about it.

also sucks when you're at work and basically have to be like, "I don't do coke, this has been happening my whole life"

I’m also unlucky enough that my ENT doctors have been like “yep, you have some big veins in there” I’ve had my nostrils chemically cauterized a few time. at least the first time they did it while I was under for a tonsillectomy, the next couple times it felt like when you’ve blown your nose too, much but…

Only in a slightly related vein; I took Claritin when it was still prescription, and then after that, too. Took me years to find out that’s was one of the causes of my chronic nose bleeds. These day I just suffer though my seasonal allergies.

at 120 proof, you'd have to just use it straight since that is 60%

also never thought about it, but it’s close to the same reason you’re supposed to get a new plate each time at a buffet.

Also, so much this;

not to mention the health department requires sick food service employees to not report for work, but they don’t have the staff to be in every restaurant every day to enforce that.

You guys need a chef? Asking for a friend...

edit: wrong thread

If America ever modernizes and gets universal health care, can we also get some universal sick leave?

My dad does this with Vaseline and socks over night, though thinking about it, you could use medical gloves if you need to actually use your hands.

I work in food service, so wash my hands a lot. It's not the cheapest, but hydrocortisone with moisturizer is the only thing I've found that works.

and teach them some physics at the same time

yeah, I should have appended that this is not advice, just an anecdotal story

i did a 3 week lacto-fermented habanero sauce that was on point, although not a dipping sauce. my Jamaican coworker said it was basically like hot sauce from home if it had some lime and cilantro.

i did a 3 week lacto-fermented habanero sauce that was on point, although not a dipping sauce. my Jamaican coworker…

there are so many better soy sauces; ones with a flavor other than way too much salt

there are so many better soy sauces; ones with a flavor other than way too much salt

My wife and I have used the pull out method for about 10 yrs with no children, which makes me think either “accidents” are lack of control, or we’re not compatible.

a good sub for harrisa, though I don’t have a specific recipe, is pureed roasted red peppers, and sriracha and honey to taste.

the only people that can't understand my notes is everyone else... I have my own crazy language