it’s so maddening bc i’m one of 2 baristas that actually scrubs residue off dishes. everyone else just barely sprays them off and throw em into the hobart.

meaning that when i get put on cs once every 2 weeks i have to scrub the shit out of the dishes bc there’s a film that’s been building up… and it makes my shifts mad bc i take so long to do dishes but it’s disgusting making prep in nasty, crusty containers.

I hope they moreso mean the outside of the shot glass, which, yeah, can get pretty gross and sticky by the end of peak or whatever. I would hope people are rinsing them regularly on bar… I try and do it every time I’m done with it, unless I have to pull into it immediately again.

I may not believe in a shot “dying” or whatever, but I absolutely believe the coffee oils and residue start to get a little gross when exposed to air in a thin layer like it does on a used shot glass.