Rant: a sous chef's parsley prep advice saved my Saturday service

Had a new guy last Saturday in Denver who kept telling me to chop herbs on a damp towel. I laughed it off, then tried it during the dinner rush and my parsley stayed green for hours instead of turning to mush. Anyone else gotten weird prep tricks from a rookie that actually worked better than the old way?

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scott.jana13d ago

The damp towel trick is gold, I've done it for years and it saves so much waste.