TIL my old chef at a spot in Portland was right about the tasting spoon

I was at a buddy's restaurant in Portland last month and watched him taste his soup six times before service, adjusting salt each round. I used to think that was overkill until I counted my own seasoning mistakes over one busy Friday, and it was three plates sent back for being flat. He told me the spoon is just as important as the knife, and honestly he was not wrong. Now I keep one spoon on my station and taste at every stage instead of just at the end. Anyone else have a chef who drilled one small habit into them that ended up mattering more than the big techniques?

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