ive recently been assigned a kitchen that im about to retrain the folks how to use tools instead of their bare hands. i believe im gonna concentrate on having them use 12in tongs. back in the day we used the pasta water to dip them in to clean them off during the heat of the rush. yeah yeah gotta keep changing the water and not the yummiest of thoughts. question being is how do yall keep your tools clean while on the line working a rush?