What are some of the less obvious, but important things to do in order to be a clean line cook?
I know the basics of how to handle food, and that I should keep my work area clean. But I've been wondering about the towels: how dirty do they get before you switch them out? Do you have to wash your hands often at work, or are you able to work extremely cleanly? Also, where do you keep the towel- on the shoulder? In the side pocket?
Right now I just try and leave a clean one by every station, because I have to move up and down the line a lot. I've only been a cook for a few months, and it's a small kitchen (1-2 cooks) with pretty slow business - mostly it's a bar. It's also extremely grimy. I'm not sure if I'm really learning the appropriate habits for the more serious kitchens that I aspire to eventually work in. Sometimes I just wipe my hands on my apron (not with raw chicken!) - is this bad?