There's 2 practice.

In school and practical we always have knife and small spoon in our chef pocket, so that we always able to taste the food we serve

But in Malaysia and real world culture , want it fast, and no one will reach for spoon, so they just use hand instead of spoon.

Seriously, u can't mix commercial prep food with Home cook la..

I seen so much I gave up, many go against what we have thought

Money laundering is definitely big in this industry, at one point I was told by a DSP that at least 70% of all eateries are very cleverly hidden money laundering operations.