Chef coat or apron, I switched after a 200-cover Friday and never looked back

I worked the pass at a spot in Portland for two years wearing a standard chef coat. Last month during a 200-cover Friday, I got sauce all over my sleeve and had to run back to dry it mid-service. I switched to a waist apron over a plain white tee the next day. Huge difference. You move way faster when you're not layering up, and the apron catches the splatter where it actually happens. The downside is my arms get more burns from the oven, but I just wear a short sleeve and keep a towel tucked. What do line cooks here prefer, full coats or aprons? Has anyone else made the switch and dealt with the burn issue?

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jackson.matthew15d ago

Wait, are you serious that a plain tee and apron works better than a full coat? I gotta admit, I used to be the guy who thought a coat made you look like a real pro and that an apron was for dishwashers or home cooks. But after a double shift last week where my coat felt like a wet blanket by hour six, I totally get it now. The layering thing really does slow you down, and honestly the apron catches the mess where it matters without trapping all the heat. The burn thing is real though, I got a nice one on my forearm reaching into the deck oven last night, but a wet towel works if you remember to keep it handy. I think I'm done with the coat for good, my back and shoulders already feel better.