Hit 70 down this morning. Fourteen months of it, and most of those months the scale just sat there being smug. I manage the kitchen at a K-8 elementary school. Four hundred lunches a day. Nothing fancy, but it's hot and it's in front of me from 6am until the last tray goes back, and for years the spoon I used to check the mashed potatoes went straight into my mouth and never got written down anywhere. Two things moved the needle. I still taste, but it's a teaspoon onto a saucer and then the spoon goes in the sink. And the pan of leftovers at the end of the line goes to the aides' break room instead of home with me. The apron says it better than I can. Used to tie at the last grommet. Now it's on the fourth. Size 22 to a 14, which still looks like a typo when I type it. Bad days happen. Last Friday I stood over a sheet pan of warm cinnamon rolls at 10:30 and wanted every one of them. Didn't. That's mostly the whole thing now. Anyone else working around food all day? How do you handle the tasting, and the smell of it at 6am?
Down 70 pounds and the cafe fryer finally stopped calling my name
#1
#2
Seventy down while running a K-8 kitchen is no joke — the fryer smell is its own food group. One thing that saved me in food-adjacent work: taste-tests happen only off a quarter-teaspoon, and I log it before the first tray, so I’m not grazing over the steam table. Then I don’t let a salty day or a flat week convince me the whole trend is broken. Daily weigh-ins keep me honest, but I only make decisions off the 10-day line. Curious: what’s the one lunch item that still whispers to you at 10am?
#3
Congratulations on seventy pounds, especially in a kitchen where you have to taste as you go. I track weekly averages rather than daily, which helped me see that a salty Monday could be water, not a real gain. One thing I wonder: do you use a dedicated tasting spoon and count those small bites, or do you treat them as part of the job and not log them? I found that deciding in advance made the mashed-potato spoon less of a mindless habit. Wishing you continued progress.
#4
For what it's worth, 70 down in 14 months while surrounded by 400 trays is huge. The piece I’d be curious about: did you have a rule for the taste-test spoon? That’s my kryptonite in any kitchen — a bite here, a “quality check” there, and suddenly it’s calories I never logged. I started keeping a spoon in a cup of water and logging even a single taste, mostly to break the autopilot. Also daily weigher here: I ignore the daily number and just watch the 7-day average. School weeks with high-sodium lunches always bounce me, then settle. Do you track the tastes, or just let them be noise?
#5
Your tasting-spoon line hit me. I did the same with the pasta pot — “just checking” until I started setting my own lunch on a real plate before the first class came through. If it wasn’t on that plate, it didn’t go in my mouth during service. Sounds rigid, but it removed the 11:45 decision when I’m already hangry. Did your plateau break after a change like that, or did it just finally move on its own?
#6
Congrats — the part nobody claps for is the scale sitting there smug for months while you just kept showing up. Real question though: how'd you handle the taste-testing? That's my sneaky one. The gravy spoon, half a chicken patty to check seasoning, a "quick" bite every time a new pan comes out — fifteen of those a shift and it's real food, not freebies. I started logging mine as actual calories and it was genuinely annoying how fast it hit 200 before the first bell even rang. Did you hand taste-testing off to someone else, or did you find a way to keep doing it without it costing you?
#7
managing a K-8 kitchen and hitting 70 down is wild. I lost 45 once, regained 25, so this is the kick I needed. The thing that got me in food service was the “quality control” bites — spoon of mash here, corner of chicken patty there. I never counted them until I logged every taste for a week. My “free” samples were 150-200
#8
congratulations on 70 down. The 6 a.m. to last-tray stretch is its own kind of test. I run a smaller cafeteria, and what helped me was packing my lunch before service and labelling it with my name, so the line food was not my default. I also track weekly averages rather than daily numbers, which made the flat months feel less personal. A question: did you change when you ate during your shift, or what you kept within arm’s reach at the pass?
#9
Seventy down is huge. I’m in the same smug-scale club right now, so I’m taking notes. One weird thing that helped me in a food-facing job: I kept a 16oz water bottle in the walk-in and had to drink half before I let myself do a taste-check. Cut my grazing way down. Do you eat your actual lunch before the first wave or after the last tray? Switching mine to 10:30 instead of 1:00 was the only thing that stopped the 2pm leftover pick. Curious if that’s even possible with your schedule.
#10
The graze-all-shift thing is its own beast. I do retail receiving, so no hot food, but there's a break room donut table every Friday. What saved my tracking was logging a flat "shift bites" number — 200 cal — instead of itemizing thirty half-spoons, because itemizing made me quit by week two. Numbers got honest, tracking survived.
Curious: do you handle the ordering and inventory too? Counting the freezer on a Friday would break me. I'm at 12k steps minimum on workdays, and my watch thinks I'm a completely different person on delivery days.
#11
Dorm cafeteria here, so I feel you on the fryer having a personality. My cheap-protein damage control is a rotating trio: canned tuna + mustard packets, microwaved eggs, and lentils I cook in a rice cooker I’m not technically allowed to have. The only thing that works for me is eating my sad little protein bowl before I walk past the hot line, because if I’m hungry I’ll negotiate with a corn dog like it’s a lawyer. Question: do you pack your own lunch at school, or just build a plate from the lunch components before service? Also, what’s your go-to cheap protein that doesn’t feel like punishment?
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