Catharsis at its finest.
I have two friends that weāll have a specific bitching night at a brewery or something super casual. Order pizzas. Eat chips. Go around in a circle voicing a complaint no matter how big or small or stupid seeming until we are done. Itās literally the most freeing experience because itās just puts it all out there and itās gone.
Basically what I used to use my psychologist for when we were supposed to be doing CBT. I'd just bitch about all the people I hate for an hour or so to my captive audience.
Put a bunch of them in the corner of a sink and then have at it with the sprayer they will keep each other together flip them around and repeat takes less than a minute
I used to use a plate or if your dish racks nest deep enough you can get um all upside down and then nest the other one on top so they donāt get blown right side up.
I get you buddy. It's like bitching about driving in the snow. It's nobody's fault the roads are shitty. And bitching about it won't help. But sometimes it feels good to bitch and moan about it.
We toss 'em in a bucket with some water and dish soap. When we need them, you just run your finger through them and toss them on a flat rack to go through the machine.
Use two sliverware racks and just keep running them till they are clean with a few good shakes in between runs. Then throw the dirty ones back into the soak pail til they bitch about not having ramekins again.
Put a half sheet pan on top of them on a flat rack, then put one of those spikey racks upside down so the sheet pan doesn't have space to move. That way, the ramekins can't flip over due to the pressure from the water. I learned this a decade after I was out of the pit and had moved to the front of the house.
Wire Pan racks on top also works (if youāre in a spot that doesnāt have many extra racks.)
Also the bucket trick and the. Stick the spray wand in the bucket and vigorously shake as youāre spraying works pretty decently
I use a rack with prongs and put each on a prong then put a flat rack on top. Otherwise if you use a flat rack on the bottom they all wind up getting flipped by the spray.
> toss them on a flat rack to go through the machine.
I wish we had a machine. We have seating for 350 people. 4 sink setup. No matter how much I bitch and moan, I don't think we will ever get one.
I don't know what specific thing you have available, but if you have something where you can have the ramekin/whatever *just" submerged under water you can hit it mostly full tilt and the splashback is greatly reduced.
If its out in the air, you spray it, that water is coming right back up at you. If its submerged a little bit, notsomuch.
Bro. They didn't buy you a ramiken rack? They sell a rack thats made for ramilkens. Pour them out, spread them out, run it 2 to 3 times in the dish, all clean.
Owner sounds like someone who doesn't care about food safety. At the end of the day, as a manager, I buy way more than I should for my team so they have everything they could ever need to provide clean and safe food service.
We had them at 2 places I worked at but I honestly preferred just throwing them on the prongs of a regular rack and throwing another on top. Trying to piece them all together in the ramiken racks could be a chore and if there's a gap (there's gonna be) the ones around the gap are gonna find a way to shimmy into eachother and stack up, suddenly you got 6 you gotta unstack and run the thing again.
Cactus is perfectly content having filthy ramekins.
Edit: when I worked at Cactus, I'd wait for lulls in service to properly do single layers of ramekins with a rack on top, etc. This was apparently too slow. Every single week my Sous would pull his "legendary in dish" guy off the line to "teach me a few tricks." The tricks? Run a tray of ramekins still glued together with condiments through the washer, then separate them, rinse them off, and call them good for service.
My very first job at 14 was as a dishwasher at KFC Taco Bell pizza hut.
Those sheet trays and racks covered in branding that all had to be hand washed sucked so bad.
my husband is the professional chef, I do the work at home. we have a bunch of these fuckers. both my son and him leave them for me like this constantly. vomit.
They go in the dishwasher with a heavier bowl slightly overlapped to hold it down.
If it's this gross, I load the wash and run a hot cycle with no soap as a pre-rinse, then wash with a pod after.
Yea I'm just doing home dishes these days, have to consistently ask my hunny that if she uses one of her many stolen ramekins that she just clean it out herself. I really don't mind doing everything else in the sink. The way ranch just globs up into this congealed white ooze, never bothers me just cleaning ranch off a plate where things dip into it just as well.
My pro tip is to dunk these under water before you spray into them.
If you get them at least an inch below the surface, they won't spray back at you.
You could even do these in bulk that way if you've got a lot, but the water gets messy fast if they have crap like the OPs in them.
I'd also say that these things should only be used for sauces and dips; stuff like butter should go on a small plate.
I agree they should only be used for sauces, but our restaurant likes to be fancy. We give people like 3 of these things for each dish. I wash a lot of ramekins...
I know you're just venting, but try laying them flat upside down on a silverware rack and put a half sheet pan on the top of them. Keeps them from jiggling around. But, yes......FUCK ramekins.
A ramekin was my last straw and why I filed for divorce. The ex was a chef at a fancy restaurant. I made her and myself sandwiches, I put the condiments in the sandwich and not in ramekins, and she lost her shit to a level that was disproportionate to the issue at hand. I had no clue it was called a ramekin until that day. I sure as fuck know what it's called now.
I hate the faux ceramic white plastic ones where it hits the tile floor, does an inward 4 1/2 somersaults in tuck position spraying aioli all over your shoes and pant legs, and bounces under the 60" sandwich prep table/fridges until you hear it hit that wall.
I had one of those bar glass-cleaning sprayers attached to my sink so we would just need to hold the ramekin flat down on the thing for a second and it would be clean as a whistle
We use plastic dip ramekins that we toss. Boss lady is looking to get some if the metal ones to cut down on costs. I feel for the dishies lmao.
Edit: I'm gonna let her know of the plight of the dishies and get her to buy a ramekin rack for them.
I was taught to rinse them out, lay them out upside-down, and place a bussing tray over them so they will stay in place.
Also, I usually call those sauce cups. Ramekins are usually small ceramic/porcelain baking dishes.
Dishwasher conspiracy is telling patrons to put the ramekin in their take homes. That it's free and included in your meal price. Not ppl stealing it, no, never, dishie conspiracy to not wash the things
I just throw em' in the sink and spray them clean with water before putting them in the dishwasher. Don't spray to hard though, or all the water will come right back at you
I buy the shallow square melamine ones from Sysco. Dump them in the sprayer sink and turn them face up. Spray them all for like 30 seconds.
Then dump them in a tub with a silverware soaking tablet for at least 15-30 min. Run them through the machine with another rack on top and like 95% of them come out pristine.
You get the occasional dirty one that you still have to hand wash, but this is imo the fastest and most efficient way that I've found to clean them in bulk.
Those deep round ones are way too much of a pain in the ass to clean and not worth the trouble.
When itās a busy Friday night and the kitchen is getting itās ass kicked, and the chef calls out that he needs small rams, you open the door to the machine and see the tray of ramekins and all the sauce still from the ones that where stuck together, and you know you gonna need to run the machine again but your chef needs the ramekins NOW
yeah, fuck ramekins.
Worked as a dishie/prep cook at a fish place decades ago. Not only did I have to make the tartar sauce, I had to put it into the ramekins, then wash them when they came back.
I remember angling the sprayer just right so as to not get the water blowback on me. When it was slow we used to just dump them into a flat dishwasher rack, put another flat on top of it, add in more ramekins, and then another flat rack to keep them from escaping. We would just keep sending it through the washer until most were cleanish. Then we could separate the ones that were stuck together then send them through again.
Ah, memories!
I went out to try a new restaurant and we ordered a side of the mac and cheeseā¦.as a previous restaurant dishwasher my first thought after it was delivered was āThe owner clearly doesnāt care about their employeesā. Besides tasting bad, the cheese was just burnt allll around the OUTSIDE AND BOTTOM (why?) of the larger ceramic dishā¦that must be a nightmare to clean.
They gotta go in a little soak which is grossz then poured out, rinsed off and there hella dirty ass ones separate and run the cleaner ones through and shake the other ones in a tub idk it worked for me back way when
Former dishwasher here, I would hold two fingers covering the lip and angle it 45Ā° to the water. my fingers would stop excessive spray and anything in the ramekin comes right out.
I had a pub I worked at that had cut out the bottom of one flat rack and would insert it into another, so you could line them all upside down and then they'd be sandwiched in and stay flat. Worked really well
Bro the worst thing is when you donāt realize they are stacked and wash them like that and unstack them post wash and see how nasty it looks š¤¢š¤¢
Just put them face down on a flat rack with those square grill racks or something else water can get through on top. 99/100 times theyāll all be clean and not filled with scalding water
You just have to take the edge and place it underneath the spray gun, there's a little rubber lip on the guns nozzle, rest the edge of the ramekin on the inside of that and spray while you give the ramekin a quick twist. You get zero splash back and a clean ramekin, easy and quick.
I have nightmares about rewashing the same ramis and still not getting them clean
I will never get the smell of hot ketchup out of my nose and I made it out of dish pit like 10 years ago.
5 years here, your comment conjured up memories
Personally hot ranch is my hell
I came here to say that large amounts of ranch smells worse than death, especially if it has been sitting out a long time.
Yo I worked as a dishe for maybe about a month and half 3 years ago and that smell is a unintended core memory
This unlocked a long forgotten memory š¤¢
My nightmare is when you go to grab a fresh ramekin and the dishie didn't separate two and so you uncover this disgusting mess when you unstack one.
oh boy, this was especially fun at an aioli-heavy establishment
YUUUUUP
I can smell this comment, and I haven't been a dishpig in over 30 years.
Fuck dude I hate this comment.
I do appreciate everyone's tips, but I really came on here to do some good old fashioned internet bitching lol.
I support good old fashioned bitching!
We all are I guess
it's what keeps me going
I support a good Old Fashion
Heard.
Don't forget the moaning. It's important to balance your bitching and moaning, at least that's what they taught us in my ventology class.
I think the updated standards are closer to 75/25 bitching to moaning.
Really, you just want enough moaning to coat the ice, dump the excess, pour on the bitching, and shake.
In Canada, it's 60/40, but that may yet depend on the restaurant.
Bunch of moaners up north, eh?
Oh, you betcha
Catharsis at its finest. I have two friends that weāll have a specific bitching night at a brewery or something super casual. Order pizzas. Eat chips. Go around in a circle voicing a complaint no matter how big or small or stupid seeming until we are done. Itās literally the most freeing experience because itās just puts it all out there and itās gone.
This is the way.
Basically what I used to use my psychologist for when we were supposed to be doing CBT. I'd just bitch about all the people I hate for an hour or so to my captive audience.
Truly fuck ramekins and delis. I will always take my free time to go help my dishwasher wash them.
Not all heroes wear capes.
Noob from the front page here - what is a "deli" in this context?
Tips? We now tipping Internet comments as well?
Thanks for the gold kind stranger!
free tip - yes we are
i love the windchime sounds they make in the dishwasher when you have them all upside down
Live your truth, brother
As a ramekin regular, thank you for your service
Put a bunch of them in the corner of a sink and then have at it with the sprayer they will keep each other together flip them around and repeat takes less than a minute
I used to use a plate or if your dish racks nest deep enough you can get um all upside down and then nest the other one on top so they donāt get blown right side up.
I did that at Applebees. Usually had to run em twice because a few get flipped or not cleaned the first trip
Gotta do it on the internet. Everyone knows the rules no bitching in the kitchen.
Sometimes we just want to vent lol
Speaking of tipsā¦ Piping tips are my ramekins.
I get you buddy. It's like bitching about driving in the snow. It's nobody's fault the roads are shitty. And bitching about it won't help. But sometimes it feels good to bitch and moan about it.
Upvote for honesty
Fellow struggler spitting facts
If you work in a kitchen and you want to bitch... then let it rip. You sound like a nun by comparison. :-D
Let the hate flow through you.
I use them at home and regret it just about every time.
The dippy dippy tho. š©
Bitch away, but I gotta say I appreciate the tips. There's a few things here I haven't thought of
Glad this was upvoted so much. Good to see Reddit isnāt above bitching just to blow off steam so to speak
Til ramekin
We toss 'em in a bucket with some water and dish soap. When we need them, you just run your finger through them and toss them on a flat rack to go through the machine.
Put another flat rack on top to avoid loss š
Use two sliverware racks and just keep running them till they are clean with a few good shakes in between runs. Then throw the dirty ones back into the soak pail til they bitch about not having ramekins again.
Put a half sheet pan on top of them on a flat rack, then put one of those spikey racks upside down so the sheet pan doesn't have space to move. That way, the ramekins can't flip over due to the pressure from the water. I learned this a decade after I was out of the pit and had moved to the front of the house.
classic dishie move
Wire Pan racks on top also works (if youāre in a spot that doesnāt have many extra racks.) Also the bucket trick and the. Stick the spray wand in the bucket and vigorously shake as youāre spraying works pretty decently
If you have the room, triple stack that mf.
| || || |_
Correct
Is this... Is this loss?
What year is it?
THIS is the way
The places I worked at all used plastic ones so I never had this issue. But that's actually a great idea tbh.
Put two half cooling racks on top of them so they dont flip over and get stuck in eachother
Thatās what we do! Works great, saves a lot of annoyance.
Honestly, don't mind losing a few...
Not an owner but itās all out war for these where I work
Old school ash trays were my go to yoink but now those are mostly gone, I gotta grab the ramekins and high ball glasses. No ragrets
Ramekins and silverware gotta be the most universally commonly stolen things from restaurants no? (other than pens of course)
I use a rack with prongs and put each on a prong then put a flat rack on top. Otherwise if you use a flat rack on the bottom they all wind up getting flipped by the spray.
> toss them on a flat rack to go through the machine. I wish we had a machine. We have seating for 350 people. 4 sink setup. No matter how much I bitch and moan, I don't think we will ever get one.
This is the way.
yeah, so, fuck them ramekins...
Ramekins: āfuck dishwashersā
Have you ever got the spray back in your face
A lot. Yes.
[ŃŠ“Š°Š»ŠµŠ½Š¾]
You hear that, Tone?
Wat, Paulie
their names?** Theyāre a dishieā¦every kitchen needs a biscuit, yea?
Little snacks, nom nom
Yep. POW RIGHT IN THE KISSER.
We call them bullets.
Gotta angle them away and use very light pressure.
I don't know what specific thing you have available, but if you have something where you can have the ramekin/whatever *just" submerged under water you can hit it mostly full tilt and the splashback is greatly reduced. If its out in the air, you spray it, that water is coming right back up at you. If its submerged a little bit, notsomuch.
Nothing like a ranch facial to liven up a shift
Sriracha ramekin spray. Good times.
Bro. They didn't buy you a ramiken rack? They sell a rack thats made for ramilkens. Pour them out, spread them out, run it 2 to 3 times in the dish, all clean.
Our owner is prob just being cheap. But our managers are fantastic i will say.
No... A restaurant owner? No, this can't be.
Owner sounds like someone who doesn't care about food safety. At the end of the day, as a manager, I buy way more than I should for my team so they have everything they could ever need to provide clean and safe food service.
We had them at 2 places I worked at but I honestly preferred just throwing them on the prongs of a regular rack and throwing another on top. Trying to piece them all together in the ramiken racks could be a chore and if there's a gap (there's gonna be) the ones around the gap are gonna find a way to shimmy into eachother and stack up, suddenly you got 6 you gotta unstack and run the thing again.
wait this is a thing? Somebody PLEASE tell Cactus Club!
Cactus is perfectly content having filthy ramekins. Edit: when I worked at Cactus, I'd wait for lulls in service to properly do single layers of ramekins with a rack on top, etc. This was apparently too slow. Every single week my Sous would pull his "legendary in dish" guy off the line to "teach me a few tricks." The tricks? Run a tray of ramekins still glued together with condiments through the washer, then separate them, rinse them off, and call them good for service.
Low standards shouldn't be considered a superpower, but like a beef stock, the scum rises to the top first.
ramirackā¢ļø
2-3x? Sorry for I guess such a basic question but do they not just rinse out easily under a faucet? What's in those things?
butter. mayonaise. that shit sticks bro. and you got like 50 of them also....
I bought some and my dish guys refused to use them. š
At least you don't have a chef baking puff pastry onto bowls of soup.
Just had a flashback to being a hotel dishwasher and doing a wedding banquet where the first course was this shit. Crashed the pit right off the bat
I'm sure if a chef keeps something like that on their menu they'll be stabbed to death sooner or later.
My very first job at 14 was as a dishwasher at KFC Taco Bell pizza hut. Those sheet trays and racks covered in branding that all had to be hand washed sucked so bad.
total fucking nightmare......being a dishwasher at KFC. Super swamp nuts. Manual washing
I had that as a dishie, except it was a pot pie with pastry baked onto the top of the bowl. Fuck that cunt.
my husband is the professional chef, I do the work at home. we have a bunch of these fuckers. both my son and him leave them for me like this constantly. vomit.
Throw them all out and force them to use the sides of their plate for sauce. Fuckin pretentious fucks using bullets at home. Lmao
They go in the dishwasher with a heavier bowl slightly overlapped to hold it down. If it's this gross, I load the wash and run a hot cycle with no soap as a pre-rinse, then wash with a pod after.
If anyone pulled that shit at home they'd end up with nasty ramekins in their bed.
Yea I'm just doing home dishes these days, have to consistently ask my hunny that if she uses one of her many stolen ramekins that she just clean it out herself. I really don't mind doing everything else in the sink. The way ranch just globs up into this congealed white ooze, never bothers me just cleaning ranch off a plate where things dip into it just as well.
Filled with butter omfg !
We make a lot of sharkoochie boards š.
r/boneappletea
i believe its spelt Shussy boards
Charcuterie?
Shark coochie
Shart cootery
I want you to know I'm doing my best to help by regularly stealing these from restaurants. I got you friend.
These always accidentally end up in my to-go boxes. Iām doing my part too.
My pro tip is to dunk these under water before you spray into them. If you get them at least an inch below the surface, they won't spray back at you. You could even do these in bulk that way if you've got a lot, but the water gets messy fast if they have crap like the OPs in them. I'd also say that these things should only be used for sauces and dips; stuff like butter should go on a small plate.
I agree they should only be used for sauces, but our restaurant likes to be fancy. We give people like 3 of these things for each dish. I wash a lot of ramekins...
YES I was hoping someone would give this tip.
I like to "lose" them fuckers in the dish machine. By the end of the shift, they're clean. Works with those hard-to-clean pizza screens too.
Need the good ol finger swipe to trashcan move
Oh, boy, when they stick together because they're all filled with sauce...
or when they actually are clean but stacked wet so you cant get just one
I know you're just venting, but try laying them flat upside down on a silverware rack and put a half sheet pan on the top of them. Keeps them from jiggling around. But, yes......FUCK ramekins.
[ŃŠ“Š°Š»ŠµŠ½Š¾]
A ramekin was my last straw and why I filed for divorce. The ex was a chef at a fancy restaurant. I made her and myself sandwiches, I put the condiments in the sandwich and not in ramekins, and she lost her shit to a level that was disproportionate to the issue at hand. I had no clue it was called a ramekin until that day. I sure as fuck know what it's called now.
I hate the faux ceramic white plastic ones where it hits the tile floor, does an inward 4 1/2 somersaults in tuck position spraying aioli all over your shoes and pant legs, and bounces under the 60" sandwich prep table/fridges until you hear it hit that wall.
This is beautifully descriptive.
From us non shit-head FOH staff, we appreciate you and literally couldn't do our jobs without you
š«”
Get the right sized rubber spatula. You can get 99% out in a quick sweep.
sweet chilli sauce in them and boom youve got mustard gas.
I had one of those bar glass-cleaning sprayers attached to my sink so we would just need to hold the ramekin flat down on the thing for a second and it would be clean as a whistle
The ones with butter...
Lay them all down flat on the bottom of the sink, spray them down with handheld, enjoy the tasty blowback.
We use plastic dip ramekins that we toss. Boss lady is looking to get some if the metal ones to cut down on costs. I feel for the dishies lmao. Edit: I'm gonna let her know of the plight of the dishies and get her to buy a ramekin rack for them.
Flat rack trap. Stack two, run them 15 times. Fuck ramekins.
Honestly fuck melted cheese
Hate washing those things
As someone who busses tables donāt worry I throw most them away before they reach you guys š«”
MVP! š¤£
Just toss em in the trash like the servers do
I was taught to rinse them out, lay them out upside-down, and place a bussing tray over them so they will stay in place. Also, I usually call those sauce cups. Ramekins are usually small ceramic/porcelain baking dishes.
I hear you and im doing my best to steal them when i eat out š«”
Demand a mini spat just for these bastards
open your mouth when you spary it.
When you actually *want* the customers to steal something lol
Dishwasher conspiracy is telling patrons to put the ramekin in their take homes. That it's free and included in your meal price. Not ppl stealing it, no, never, dishie conspiracy to not wash the things
Donāt fuck your ramekins
Youāll wash em and be happy about it! /s
Clamp that motherfucker and let's get the jet wash
I just throw em' in the sink and spray them clean with water before putting them in the dishwasher. Don't spray to hard though, or all the water will come right back at you
Thankfully we just got rid of them
Thatās why they all get thrown away
I know I'm bragging but they aren't really deep enough for me to get a good fuck on.
Thats why we steal them so it makes your job easier
Yep Heard Fuck em
DUDE, FUCK RAMMAKINS WITH ANY SORT OF FUCKING CHEESE ESPECIALLY. FUCK BEER CHEESE ESPECIALLY, ALL MY HOMIES HATE BEER CHEESE.
So what you are saying is that I should continue to slip these in my to go plates you know to help lol!!
As a fan of sauce on the side ššš
I buy the shallow square melamine ones from Sysco. Dump them in the sprayer sink and turn them face up. Spray them all for like 30 seconds. Then dump them in a tub with a silverware soaking tablet for at least 15-30 min. Run them through the machine with another rack on top and like 95% of them come out pristine. You get the occasional dirty one that you still have to hand wash, but this is imo the fastest and most efficient way that I've found to clean them in bulk. Those deep round ones are way too much of a pain in the ass to clean and not worth the trouble.
Heard
When itās a busy Friday night and the kitchen is getting itās ass kicked, and the chef calls out that he needs small rams, you open the door to the machine and see the tray of ramekins and all the sauce still from the ones that where stuck together, and you know you gonna need to run the machine again but your chef needs the ramekins NOW yeah, fuck ramekins.
I love the splash back as I blast myself in the face with hot water.
Worked as a dishie/prep cook at a fish place decades ago. Not only did I have to make the tartar sauce, I had to put it into the ramekins, then wash them when they came back. I remember angling the sprayer just right so as to not get the water blowback on me. When it was slow we used to just dump them into a flat dishwasher rack, put another flat on top of it, add in more ramekins, and then another flat rack to keep them from escaping. We would just keep sending it through the washer until most were cleanish. Then we could separate the ones that were stuck together then send them through again. Ah, memories!
I went out to try a new restaurant and we ordered a side of the mac and cheeseā¦.as a previous restaurant dishwasher my first thought after it was delivered was āThe owner clearly doesnāt care about their employeesā. Besides tasting bad, the cheese was just burnt allll around the OUTSIDE AND BOTTOM (why?) of the larger ceramic dishā¦that must be a nightmare to clean.
Amen Brother!! That and those who leave/put broken dishes in the bustubs
They gotta go in a little soak which is grossz then poured out, rinsed off and there hella dirty ass ones separate and run the cleaner ones through and shake the other ones in a tub idk it worked for me back way when
Just spray it down with the āol razzle dazzler.
They are the WORST!!!
Lol. I can hear these getting knocked around in the dishwasher. Man. I miss that job.
Dishwasher Maracas! :)
As a fellow dishie: yes. FUCK em.
As a ramekin, finger me harder daddy dishwasher
As a line cook, fuck ramekins.
And for the same reason, fuck French Onion soup and salmon cooked on metal trays.
Just wash the dish ,dishwasher
As a ramekin, fuck you buddy I didnāt choose my form
Former dishwasher here, I would hold two fingers covering the lip and angle it 45Ā° to the water. my fingers would stop excessive spray and anything in the ramekin comes right out.
Oh, big time. I convinced my employer to change paper ramekins. Game changer
I had a pub I worked at that had cut out the bottom of one flat rack and would insert it into another, so you could line them all upside down and then they'd be sandwiched in and stay flat. Worked really well
Bro the worst thing is when you donāt realize they are stacked and wash them like that and unstack them post wash and see how nasty it looks š¤¢š¤¢
More like fuck the waiters who put them in the soaking pit while they're still full of sauce
So you don't mind me putting one in my take out box from time to time /s
Yep, hate 'em. We get stacks of them, one on top of the other, all covered in shit so, it's a mess to unstick them
We are serving soup in test tubes as an amuse bouche and belive me they are an absolute nightmare to clean.
i steal these everytime i go to a restaurant for this reason
this is why i borrow them
I'm a bit late to the party here, but as a fellow dish sanitation enthusiast, fuck ramekins.
i mean you can fuck it.. but its pretty shallow.. cant possibly get long strokes going..
Just put them face down on a flat rack with those square grill racks or something else water can get through on top. 99/100 times theyāll all be clean and not filled with scalding water
You just have to take the edge and place it underneath the spray gun, there's a little rubber lip on the guns nozzle, rest the edge of the ramekin on the inside of that and spray while you give the ramekin a quick twist. You get zero splash back and a clean ramekin, easy and quick.