Sunday

I Didn't Order a Side of Bacteria with That!

As I get older I am definitely more conscious of germs, bacteria and other pathogens. From being in the food biz I've taken too many classes on cross contamination, hand washing and how to keep patrons from getting sick. Maybe this is why some things I see in restaurants & bars really bother me. Here are a few of the violations I see too frequently:
  • Bottle opener in the pants. The standard uniform for female bartenders of happy hour places are the ubiquitous black stretch pants and a revealing top. Neither of those options provide a sanitary place to tote a bottle opener. Too often I see it tucked in the side, against the bare skin of the bartender. That is why I will only order draft beer or mixed drinks when I see that. Gross. Also note: pockets are also not acceptable places to carry bottle openers.
  • Check holder in the pants. I saw this one just the other day. You know that sleek black folder that usually has a credit card logo on the front that your check arrives in? I usually only open these with a napkin. Too often I find them tucked into the pants at the lower back of a waiter. In the violation I witnessed this week, the waiter also had pants that were too low, so I saw the holder stashed immediately touching his underwear. Luckily he wasn't my server or the manager of that establishment would still be talking about the scene I caused. Gross.
  • Refilling fountain beverages with used glasses. This one is not as obvious, but - if there is a glass that has been sipped from, it should not be placed anywhere near a fountain soda dispenser or beer tap. It's the same as going back to a buffet with a dirty dish, just an easy way to spread germs. I know it can burden a restaurant to use fresh glasses all the time, but I'd soon rather be given a disposable cup than think about what germs my glass encountered on that trip. This is made even more gross with a used straw sticking out of it.
Stay tuned for more to come. What do you see that bothers you in restaurants?

3 comments:

Ron Alois said...

How about the dishrag in the bucket of room temp water that gets used for the busboy's entire shift to clean your table?

Ron Alois said...

How about the dishrag in the bucket of room temp water ( no bleach) that gets used for the busboy's entire shift to clean your table?

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