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Pro tip: a regular at table 4 told me my soup spoons were ice cold, and it fixed my whole lunch rush
I wait tables at a diner in Reno and never thought twice about grabbing spoons straight from the bin until this older guy named Walt asked me if I kept them in the freezer. He was joking, but that night I started stacking them on the warmer by the pass instead. Two weeks in, three different people have said the soup feels hotter now, and honestly the tickets move faster because folks aren't sending bowls back. Any other servers mess with stuff like plate temps or glass temps without telling the kitchen?
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