\n<\/p>\n
I learned this the hard way. Two months into my first cooking job\u2014and somewhere in the middle of what I thought was an impressive shift\u2014I tossed a towel over my shoulder.<\/p>\n
The chef noticed, looked me in the eyes, and plainly said, \u201cYou know this isn\u2019t your movie, right?\u201d<\/p>\n
He then outlined the harms and uselessness of the shoulder towel: It dirties your uniform, the towel will drop if you suddenly move, it\u2019s easier to grab something from your hip than your shoulder, and\u2014as he put it\u2014it\u2019s \u201c[insert expletive] embarrassing.\u201d<\/p>\n
A towel hasn\u2019t gone on my shoulder since.<\/p>\n
Instead, every towel has remained clasped to my hip\u2014a practice you can observe in nearly any well-regarded, fine dining kitchen throughout the world. According to former Eleven Madison Park<\/a> line cook\u2014and current Food52 Test Kitchen manager\u2014Alison Buford, you should keep two towels on your hip. \u201cI was taught that your front towel is for wiping your hands and surfaces and to have a second towel tucked in [your] back apron strings so you always have a dry towel at the ready to handle hot things,\u201d she said. You would never catch her draping a towel over her shoulder.<\/p>\n