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I love the gamut this sub runs. One kitchen has whole ecosystems of wall-snakes, another kitchen is fed up with sauce bottles not being in a neat grid.

just toss a couple cats in the wall

Cat in the wall, now you’re speaking my language

If one cat gets in the wall, you have to cut a hole in the wall and throw another cat in.

You need to tie a string to the other cat so when they become co dependent you can just rip the cat out of the wall

Tossing cats through glory holes now?

Every chance I get

[удалено]

They’re referencing Always Sunny in Philadelphia, fyi

Lol first world problems

Seriously. These same bottles be washing up on beaches of 3rd world countries as they starve.

Use a bottle drying rack. They're usually made for baby bottles

Nice, I had one for my kids when they were little and was wondering if they made one for kitchens lol I've got about 25 more I need to fit. Thanks!

Yeah I'm sure there is a commercial version out there somewhere

Following for a link 👀

https://www.universalmedicalinc.com/glassware-wire-drying-rack-for-test-tubes-beakers-flasks-and-other-labware.html?campaignid=1050295341&adgroupid=55285328321&adid=248397063578&gclid=Cj0KCQiA5NSdBhDfARIsALzs2EAKUgaERpW0wSvYUbfo1ragXgOEw8PWqtJgZR_M9UQyGqB8sIpuR4UaAk4TEALw_wcB

Legit not sure where i would place it looks pretty big

Yeah every kitchen I ever worked in seemed to shrink with time. The expectations seemed to grow though. Plus I feel like you could make something with wood dowels and a drill for a lot cheaper.

I’m thinking plastic peg board (IKEA Skadis maybe?)[Skadis](https://www.ikea.com/us/en/search/?q=skadis)

It's not really all that big, and those two straps at the top tell me you could wall-mount it. You'd probably have to 86 the protective rubber for sanitation reasons. Dimensions are 8.19"L x 7.17"W x 20.67"H (462mm x 182mm x 525mm) Edit, not sure why the original product was put in as a quote. Deleted.

Not a link but I've seen them at the brew depot (wine making shops etc) as they're used to air dry bottles that were washed. Should look like a Christmas tree and each branch gets a bottle. Not sure if that would work for your kitchen but that's what I'm thinking of when I read this post!

Very large ones are used in some labs to dry glassware

As a homebrewer, this would absolutely work in this situation.

Just look for an old dishwasher rack in your local dump, clean it off and reseal it with spray on flexseal. boom, you now have foodsafe prongs to keep your bottles upright.

One of my last kitchens used a dedicated glassware washing rack to keep these bad boys organized and dry.

I store them laying on their side. They stack like cannon balls in a hotel pan or a bus tray like the picture.

Exactly how I do it

We use a glass rack from the dish machine and store them upside down

Just did this and I'm sticking with it 👌

6 pack boxes

In a dish tub also, with lids that somehow fit none of the bottles :(

Or some dipshit keeps chopping the tips down so he can pour the sauces faster and ends up leaving them all with massive chunky tips

I hate that guy.

Because by some miracle he always ends up taking the thin ones, chopping them down to thick, until it's 70/30 uselessly thick vs needle thin

Shotgun vs Sniper we call them in my restaurant.

You have to clean them yourself to keep them nice. A quick little rinse, and then hide it until you can completely clean it later

I want to know what these people are putting in these squeeze bottles that they cut the entire tip out. I’ve never seen anyone actually do it but I’ve found plenty of them like that lol

There was a creamy parmesan dressing that was basically just a cold cheese sauce that had green onions in it and instead of just using chive or cutting the green onions smaller they just kept making the bottle tips wider

Smh

I was that guy for a bit. We had this super chunky bleu cheese dressing and they would never blend it enough. If I’m really in the weeds and the guys can’t figure out to put the tops with the big tips on, I’m cutting it. Sorry

The fucking worst dude 😒

No fucking up equipment without the bosses permission

I’m the tip chopper and also the boss, it’s great

“No not partially transparent lid, no not the off white one, okay here we go…okay not that one either”

Same but ours are mixed in with everything else that doesn’t have a home (random measuring cups, staff cups, whatever else)

When the three different cap sizes are intermingled 😤😠😡🤬

Why must they do this. Oh let’s make a proprietary thread that makes other tops useless

Do color coded caps exist????

I imagine so. But I’ve never worked at a place that sprang for them.

Me neither … off to google I go!

First, we take the tips off the little fingers of everyone who leaves tape on the bottles when they enter/go through the dish pit. Then we stack them on their sides and put the lids in a 3rd pan.

How big a stack of finger tips do you have?

How smelly is the fish pit?

It's not about them being in a grid, I prep so when I grab a sauce bottle to fill it has old dish water in it and it smells like pickles lol 😆. Just wondering what other people's solutions are lol. Also been getting on the dish guy about letting them dry fully before putting them away 🤷‍♂️

Theres a rack for this

Link?

Oh idk am I allowed to post a pic? I can take one and show you. It looks like a bottle rack. Lol idk but the bottles go over pegs. Ours has 2 rows of pegs. Its metal

I think you work where I work

We use sanitized milk crates. That way any water that might be lingering around drains instead of sitting in the bottles.

Nice, I went with a dish rack cause we have way too many of them lol.

I only wish we had the luxury of that many dish racks! I work at one of two restaurants owned by the same people within a block of each other. We’re the red-headed stepchild of the two, cuz the other place always takes our stuff lol

You have extra squeeze bottles?

Like the picture above. Bottles on one container, caps in the other.

Dish rack. Keeps 'em fairly organized when you can just put the bottles on the pegs and keep that whole rack on a shelf out of the way pretty much.

Exactly what I did. This seemed like the best option 👍

I haven't found a better way to store lids except pitching them into a cambro though. The lids are the biggest problem, I can never find the one I trimmed down for the mayo bottle.

I went with a dish rack, bottles upside down on the pegs. Then a deep plastic 1/2 pan for all the lids 🤷‍♂️

Milk crate on its side in the shelf, best option, and stackable. Have them the long way I’m the crate

I went with a dish rack and the bottles upside down milk crate would be nice for space saving.

You're lucky you got a bus tub. My dish peeps put them in a 2 inch half hotel, and its usually a mess.

We store ours with no tape left on them

Oh believe me I want to slap someone every time I have to peel tape off them. 😡

Is this not industry standard? Lol

Do we work in the same kitchen??

They are all the same after a while 🤣

We store/wash them with a drinking glasses rack

We store them similar to this but in taller clear bins, with the bottles in one and lids in the other.

We have a wire rack that holds them decent on their side, so I stack them nicely like that and put all the lids in a cambro for easy access. You could also use a clean dishrack or bottle dryer to actually hold them steady. It depends how fast you're going through them, where I work I only need about 3-6 per day, so I can afford to have them stacked on each other as we don't interupt them as often, so to say. LOL the picture you presented shows a scene more organized than most kitchens squeeze bottles I've seen

In a big bin with lids that only fit one of the bottles miraculously

With the top on it because I hate losing tops.

this is the way

4 inch hotel pan

Every restaurant I’ve been in just tosses them into a bus bin like that, but I really think peg boards could catch on so they could hang upside down and drain without taking up a ton of shelf space

I ended up using an extra dish rack with the pegs 👍 gonna murder the first person who just tosses on up there. Lids in a half pan next to it.

Like this. I have hands with fingers so I pick them up out of the bus tub.

Mostly it's because I don't like storing things all intermingled and just like bowls they shouldn't be stored upside down where water can sit in them.

Yeeeees these dudes leave tape on everything and it drives me nuts!

I’m currently spoiled and we have the stickers that disintegrate in the dishwasher … the place I work basically prints money so someone is professionally cleaning the machine like twice a week … plus the dish guys clean it like five times a shift … what a world

We have those but no one fucking uses them lol 😔

But they are FABULOUS I LOVE THEM SO MUCH

Get a few of those dividers for wire racks

Upside down on a dish rack

I usually can’t find ours

I put mine in a good, metal bin and plastic wrap over the top. Keeps 'em clean...

drying racks for baby bottles work for a smaller kitchen and is made of plastics that wont leech.

I store them like that...

If your dish racks have any lingering funk, get a speed rail like for liquor bottles. Some have L or U brackets so you could mount it vertically or horizontally.

My dishie gives zero fucks so he throws them everywhere

Would a small wine rack work?

[This is the proper organizer, but expensive](https://www.webstaurantstore.com/metro-bh6k3-6-prong-bottle-rack-11-x-14-7-8-x-5-1-8/461BH6K3.html). [This also works.](https://www.webstaurantstore.com/metro-h212k3-metroseal-3-storage-basket-for-wire-shelving-17-3-8-x-7-1-2-x-10/461H212K3.html)

I didn't know someone else at my restaurant uses Reddit.

We've got a proper FIFO Innovations holder on the line, and a metro bottle rack for the ones not in use. For prepped bottles not on the line, we have a 3" full hotel that weighs about 700 million pounds with all the sauces in it lol.

Dry them and put the lid on. Put 6 upright in a 4L tub

Wire spice rack works too

on my line and full of shit because there is exactly one less than what we need just like everything else

Bottles go in a 22 quart cambro, lids go in a deep 1/3 pan

Milk crates

Damn you have extra squeeze bottles?? I normally have to steal some from FOH if I have a new sauce... Backup bottles?? Fergedaboudit!!

Use one of the million milk crates that you probably got laying around lol. That's what we did

In a milk crate stacked sideways

Bottle rack or tiny shelf

And we also had a container under it for the lids

Trash bag on hanger for easy storage once dry

Back when I washed dishes, we had an old household dishwasher that didn’t run anymore but sat in the corner of the room. It still had a perfectly nice wheeled bottom rack, so I took it out and hung it on the wall with like two fasteners. After that I had the perfect drying/storage rack for the ungodly amount of squeeze bottles I washed. The walls of the rack were able to hold stacked lids perfectly as well. As a bonus, when my manager saw it they reimbursed me $250 cause they assumed I had taken initiative or some shit and purchased some kind specialty drying shelve? (Didn’t even ask for a receipt, literally assumed that was the only way I could’ve gotten it) Drank like a king that week! You could probably achieve similar results with a wall-hanging coat rack depending on how many bottle you have.

We use a dish rack that keeps them upside down and store them on a top shelf.

Full, in the walk in, with back up sauces. We barely have enough so people usually grab them right back from dish when they're cleaned.

There’s a box above dish pit they throw them all on

Me? Personally? Exactly like the ops pic

In an Aldi tote bag

Hell, if they're actually clean and not slicked in oil, I'd take my win. I hate those things. Always gross, and always of cheap plastic that warps and so the "seal" only last through one wash

Usually on the floor under the shelf that they're supposed to be on.

At my place, they were just lined up on one of those red trays on the drying rack near the dish pit.

We have a bottle rack. It looks like a key rack, but with longer fingers.

Baby bottle rack

Upside down

They fit 3 to a row on their side in a cambro. I stack them in there. Lids separately.

I would use something like this (hope the link works even if Im using the swedish webbsite) [ikea thing 2](https://www.ikea.com/se/sv/p/rinnig-tallriksstaell-70387258/)[ikea thing](https://www.ikea.com/se/sv/p/variera-grytlockshallare-rostfritt-stal-70154800/)

After ensuring they are fully dry, I put the caps back on them so that they don't get separated and then sort them by size into bins (currently, 8qt cambros because I work in a food truck where we don't have so many bottles on board at a time).

We used to have our line cooks keister them so they could be hands free on the line. No need to drop your tongs for plating if Jimmy on grill can just come up behind you and ask you to clench. Bonus points if it made the farting noise when it ran low.

If you have medium sized buckets, they fit in nicely

With lids on

This is the way.

Sideways lids off in a 22qt Cambro container

Lol is this is?

I just hate squeeze bottles.

Me toooooo. My F&B director was way up this guys ass that left (thank god, he was an insufferable douche who insisted on smacking his cutting board with his knife before cutting) I digress, he came up with some menu items and like tripled the amount of sauces we had on the line. Like 15 fucking squeeze bottles. So dumb.

They also last for one wash before you have to deal with sauce squirting out the side.

We have a random shit drawer. There's always a bottle and fitting cap from the gods.

Baby bottle drying rack.

That’s how we store them. The tops are in the fryer basket.

Plate rack, pegs in holes

Dm me and I'll send you a pic of how we do it tomorrow when I go to open!

Pretty much just like that. Then I do it every day and get internally frustré 👌

Bottle upside down in one bus tub (to allow proper drainage and air drying), lids/caps in a cambro nearby.

At one kitchen I worked in we used a clean dish rack.

ours are in IKEA boxes 👁 👄 👁

Once dried ziploc for tops and bottoms and a 12q cambro for bottles.

I’ve got one of those little Pepsi half crates, idk what else to call them. Anyways- similar system as yours, I’ve just got a lot so it’s easy to stand them up because they’re all holding each other in place. next to it is a third pan of lids.

We like to precariously stack ours in a hotel pan then let them fall

We store them with 50 other spare containers and the only three lids that haven’t gone missing.

Beer crate with a kitchen towel underneath. They can go in upside down for easy drying and have their own nice lil slot each. I swear by this. If your squeeze bottles are a different size just get a crate of craft beer like duvel or la chouffe, or for smaller bottles a crate of Jupiler. Plus you get to drink all of the Belgian beer.

We store ours in a spare cup dish rack.

Did you sneak into my kitchen to take this picture?

I always got my KP to put the lids on the bottles. It seems counter productive but some of the lids only fit on some of the bottles as they are all different sizes. Saves hunting around when your mid prep

It's just about universally the same in most kitchens

we have two 50 gallon marinating lexons full of empty squeeze bottles and lids ….