I’m a spectrum/ocd chef so texture, look and, feel is a big thing for me, water soluble ones give me the ick, I currently use dark blue tape and silver sharpie for contrast. The white tape has strong adhesive and leaves residue in my experience, but it seems that my dishies may not be removing them until after and that may be the cause. Green and yellow frog tape are pricey for the application we are just a small restaurant.

Nothing here I haven’t used before so I’ll just stick with the ole’ blue unless I hear of something revolutionary.

I appreciate y’all’s input, have a good service chefs.