There were also the Order of the White Feather during WWI in the UK (and I’m sure other variations in other countries at the time). They were women who would walk around and try to shame young men into enlisting, or they would present a white feather to men who weren’t in uniform to highlight their “cowardice.”
Some of the men these women gave feathers to were on leave from the front lines, or even home after being discharged from some horrific injury sustained on the front. My personal favorite: article.
[…] none more so than Seaman George Samson who received a feather when he was on his way to a reception held in his honour to receive the Victoria Cross as a reward for his bravery at Gallipoli.
I worked in a private school kitchen briefly, and was absolutely shocked they still had butcher block benches for food prep and such. Like, the school was built in the 50s/60s at least, and these things looked original. We always put some barrier between the food and the actual table surface when we worked on them, but still…
I even brought it up at one point and was told the health inspector never mentioned it. Personally, I both believe that (health inspectors are very 50/50 on how thorough, and most aren’t looking to shut places down), and find it hard to believe they never mentioned the tables that had obvious grooves in them from knives of yesteryear, and discolorations from whatever organisms were growing in the pores and what not.
But outside of that, yes, 100%, professional kitchens would either need dozens and dozens of wooden boards to cycle through throughout their shift. Every kitchen I worked in used plastic, and you can buy the boards they use in pro kitchens online from restaurant supply stores.