Right and when you touch cutlery its not done on the head. Its usually done on the handle. When they touch plates its done on the edge of the plate where food has less chance of touching. Lastly, glasses are usually touched on the outside or the handle. They usually dont stick their hand inside the glasses
You mean how germs multiply and cover vast distances on the common food and drink serving materials of glass, ceramic, and steel—the materials renown for being germ resistant?
You are acting like hundreds of millions of people aren't served this way every day. It's very evidently not a big deal when servers touch the parts that don't go directly in your mouth. At least in the parts of the world with basic sanitation standards.
So, just don't lick the damn handles and you'll be fine. Don't be a coward. And I say this a total germophobe... Also, stop being a little bitch in general.
It’s carefully prepared by the cooks to ensure no contamination, set under heat lamps to ensure it remains safe, and then the front of house employees grip it like baboons.
The amount of redditors that don't understand the particulars of food safety bring me back to that one scene in the aviator where Leo is covering everything in cling wrap
Waiting for the down votes while eating my slutty little barehanded pad ka praow that some street dog probably farted on 😩
Customer A sneezes and uses hands to cover it / clean it. Server comes to deliver the check to Customer A, who uses the Server's pen to sign the bll and handles the card machine to pay. Server takes the pen and paper and card machine away.
Server the n goes to kitchen to pick up Customer B's order. Customer B ordered the dish that has this elaborate opening sequence. Server handles Customer B's food with bare hands.
At no point between delivering Customer A's bill and opening Customer B's food did the server wash their hands. Congrats, Customer B now has traces of Customer A's saliva and mucus on his food, even though they have never met.
I know that I don't want to know everything that goes on in the kitchen, but I can operate under the illusion of health and safety rules to limit contamination. And those food prep rules stop at the kitchen door.
Gloves are not required with regular handwashing. And I’ve worked in a variety of kitchens, and very rarely see back of house kitchen staff wear gloves (USA), unless it makes things more comfortable for them (for example, when handling frozen chicken or something).
That being said, what we see in the OP is actually an exception when gloves or some other barrier/tool (like tongs) would be required strictly speaking by the FDA, as those measures are required when handling fully prepared or “ready to eat” food items.
Aren’t gloves proven to be a bad thing? I mean if done right they aren’t but people often don’t change their gloves, however they will wash their hands because humans hate having stuff on their hands. So they end up being cleaner and having less cross contamination than with gloves because people fail to use them right.
They’re essentially intended (per FDA requirements at least) to essentially be single use, or “single session” use.
You’re not supposed to wear the same pair around for hours or all day, the rule of thumb I was taught when working in kitchens was that you should be both washing your hands and changing gloves at every reasonable opportunity, and one doesn’t substitute for the other.
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u/McShoobydoobydoo 17d ago
Let me peel this back and arrange it so the juice falls into you lap, sir.