A line cook told me my tasting spoon was the problem, and I think he was right

Last Tuesday I was working the saute station at a place here in Austin and one of our newer line cooks, Marcus, watched me taste the same sauce three times and still send it out flat. He grabbed a clean spoon and said "you keep using the same one, your palate's dead by the third taste." I told him that was nonsense but tried it the next night anyway, and the sauce actually came out balanced on the first adjustment. Has anyone else changed up their tasting setup and seen a real difference, or am I just fooling myself?

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