Food52.com reposted in their daily feed, an article form February 2, 2016. It made me laugh! In that, oh I can relate a little too much, way. It was about tape. The color, width, cutting not tearing and placement of the tape. It was hilarious! Mainly because in my early career I used tape everyday to attach flap paper on completed mechanical boards. Those who worked in graphic design or advertising back when mechanicals were ruled and pasted up on boards, will understand. The hinging of the flap paper covering the tissue mark-up was very precise. Each studio had their own way and for some that was the ubiquitous black flap with black tape. At Motown we used "Chinese Red" Canson paper with black photo tape and a Motown sticker on the back (not the front like some studios). The back of the flap was 3" and mitered in 3" from the sides. It was taped at the back and inside the inside top to create a hinge but did not allow the flap to "flop" over. This protected the mechanical and gave a clean professional presentation when it went to the printer. The Motown sticker went on the back, so it was easily identified even when it wasn't face up. Maybe this is why I like two sided business cards.
Food52.com photo by James Ransom
I still use tape quite often and have a rather large selection. It is great for labeling, holding things in place, I use it as a measuring guide and for packaging my orders. I have my collection of washi tape to add a little extra pop when I wrap up my orders. Just like chefs, I cut my tape, but I don't fold it over for easy removal (mentioned by Doug Flicker of Piccolo in Food52's article). I plan on getting custom tape made for me this year. Deciding on the design is the hard part.
Washi tape collection
Washi tape in action
