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#17
11-21-2003, 04:51 AM
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 Oxyclean was the only thing that got balsamic vinegar out of my coat after a malfunction with the Robo!
__________________ Sharing food with another human being is an intimate act that should not be indulged in lightly. M. F. K. Fisher  |
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#18
06-27-2006, 02:24 AM
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| I use Awesome. It will clean a hood or under a fridge or stove that has been missed all season. It will also take out any greasy stains and keep your clothes white.
__________________ Eat to Live Live to Cook Cook to Eat |
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#19
06-27-2006, 06:35 AM
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| Bleach is not always the key, because if you are like me, and have Black or Dark Piping or lettering on teh jacket, it will change the color of it to like a dingy brown. I spray Tilex directly onto the stain, it comes right off. |
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#20
06-27-2006, 10:22 AM
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| Pre-wash stain treatment applied immediately when arriving home and then OxyClean added to the water when washing, Dry Cleaning and Laundry services have all benn used with varying degrees of success by myself. I later found it better to have two or three jackets in the office. One work, one work spare and a FOH schmoozing coat. This one was usually my best dress coat. I gave up on the harder working Sous Chef long ago Although there were one or two out there.    |
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#22
06-27-2006, 11:33 PM
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| ASK...your chef if you can have the linen service take care of your coats/ shirts. My boss does this for me. At the end of the shift, just throw them the "hamper". Corp. places will likely say "NO", because they are ******. If you happen to work for a joint that sees you as a human, they may likely aquiase. Godspeed! -Jolly |
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#24
07-02-2006, 10:14 AM
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| Dont wear white. Camaflouge (sic) is the best color for them who slings food for a living. Learnt that from the fraulein who runs the diner. They all wear the camoflouge color. bigwheel Quote:
__________________ Chili:http://www.geocities.com/texaschiliassociation BBQ:http://www.geocities.com/uncleshiloh69 |
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#25
07-02-2006, 07:02 PM
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| Quote:
 The two chemicals combine in poisonous ways.
__________________ Co-Moderator, Cooking Questions "Notorious stickler" -- The New York Times, January 4, 2004 |
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