Ping: the Ranger

On Fri 15 Jul 2005 05:36:46a, Dee Randall wrote in rec.food.cooking:

Quoted message said:

I was reading your posts about being around restaurants a lot and I am
wondering what you think of this practice:
(Even though I 'think' the bar/mop/dish/rag has a disinfectant in it,) I
see the workers wiping down the seats and table with the same rag. I
see children walking all over the booths with their feet that have been
on the lovely restroom floors. Transfer that sop onto a rag, then onto
the table -- yuk! Do you know if people in the restaurant business ever
instruct their workers regarding this? I have found one person once
have two rags, one in each hand, wiping table, then seats, each
separately. I remarked to her about it and she said they were
instructed to do it that way. A McDonalds's -- but years ago.
Another pet peeve re this wiping, is when I see a worker after a
previous patron has been there, only swipe the table of crumbs, just a
swipe, not completely over the table.
Does this ever come up in your mind when you dine?
Dee

Consider this as well... What do you do with your menu when you lay it
down? Remember to not lay it down over silverware or any plates on the
table that you might be using later. Who knows what the menu has been in
contact with, and at the very least, someone else's hands.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

---
avast! Antivirus: Outbound message clean.
Virus Database (VPS): 0528-4, 07/14/2005
Tested on: 7/15/2005 5:44:15 AM
avast! - copyright (c) 1988-2005 ALWIL Software.
http://www.avast.com

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Fri 15 Jul 2005 05:36:46a, Dee Randall wrote in rec.food.cooking:

Quoted message said:

I was reading your posts about being around restaurants a lot and I am
wondering what you think of this practice:
(Even though I 'think' the bar/mop/dish/rag has a disinfectant in it,) I
see the workers wiping down the seats and table with the same rag. I
see children walking all over the booths with their feet that have been
on the lovely restroom floors. Transfer that sop onto a rag, then onto
the table -- yuk! Do you know if people in the restaurant business ever
instruct their workers regarding this? I have found one person once
have two rags, one in each hand, wiping table, then seats, each
separately. I remarked to her about it and she said they were
instructed to do it that way. A McDonalds's -- but years ago.
Another pet peeve re this wiping, is when I see a worker after a
previous patron has been there, only swipe the table of crumbs, just a
swipe, not completely over the table.
Does this ever come up in your mind when you dine?
Dee

Consider this as well... What do you do with your menu when you lay it
down? Remember to not lay it down over silverware or any plates on the
table that you might be using later. Who knows what the menu has been in
contact with, and at the very least, someone else's hands.

--
Wayne Boatwright *¿*

Geez, I am always reminded of this especially when the menu is sticky,
sticky, sticky!
OMG,
Dee

Wayne Boatwright said:

On Fri 15 Jul 2005 05:36:46a, Dee Randall wrote in rec.food.cooking:

Quoted message said:

I was reading your posts about being around restaurants a lot and I
am wondering what you think of this practice:
(Even though I 'think' the bar/mop/dish/rag has a disinfectant in
it,) I see the workers wiping down the seats and table with the same
rag. I see children walking all over the booths with their feet
that have been on the lovely restroom floors. Transfer that sop
onto a rag, then onto the table -- yuk! Do you know if people in
the restaurant business ever instruct their workers regarding this?
I have found one person once have two rags, one in each hand, wiping
table, then seats, each separately. I remarked to her about it and
she said they were instructed to do it that way. A McDonalds's --
but years ago.
Another pet peeve re this wiping, is when I see a worker after a
previous patron has been there, only swipe the table of crumbs, just
a swipe, not completely over the table.
Does this ever come up in your mind when you dine?
Dee

Consider this as well... What do you do with your menu when you lay
it down? Remember to not lay it down over silverware or any plates
on the table that you might be using later. Who knows what the menu
has been in contact with, and at the very least, someone else's hands.

In at least one restaurant where I worked, part of my end of shift hostess
duties was to wipe down the menus (plastic folders with paper inserts). And
yes, it was a clean cloth and a spray-on disinfectant.

Jill

"Dee Randall" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I was reading your posts about being around restaurants a lot and I am
wondering what you think of this practice:
(Even though I 'think' the bar/mop/dish/rag has a disinfectant in it,) I see
the workers wiping down the seats and table with the same rag. I see children
walking all over the booths with their feet that have been on the lovely
restroom floors. Transfer that sop onto a rag, then onto the table -- yuk!

<Snip> The assumption is that the Bacteria can live outside of their nice warm
environment all the way from the bathroom floor to the table. I don't think you
have to worry. I would worry more about the cooks hairs falling onto the food
and the guy in the next booth who just coughed in your direction launching an
airborne cloud of infection.

Just some fun things to think about on a Friday Morning.

Dimitri

Dee Randall said:

I was reading your posts about being around restaurants a lot and I am
wondering what you think of this practice:
(Even though I 'think' the bar/mop/dish/rag has a disinfectant in it,) I see
the workers wiping down the seats and table with the same rag. I see
children walking all over the booths with their feet that have been on the
lovely restroom floors. Transfer that sop onto a rag, then onto the
table -- yuk! Do you know if people in the restaurant business ever
instruct their workers regarding this? I have found one person once have
two rags, one in each hand, wiping table, then seats, each separately. I
remarked to her about it and she said they were instructed to do it that
way. A McDonalds's -- but years ago.
Another pet peeve re this wiping, is when I see a worker after a previous
patron has been there, only swipe the table of crumbs, just a swipe, not
completely over the table.
Does this ever come up in your mind when you dine?
Dee

I try not to think about it, or what goes on in the kitchen :P

What I think about more is taking a piece of bread from the bread
basket with my hands after opening doors, holding on to railings, etc.
I now carry hand wipes in my purse.

Sue(tm)
Lead me not into temptation... I can find it myself!

Dimitri wrote on 15 Jul 2005 in rec.food.cooking

Quoted message said:

"Dee Randall" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I was reading your posts about being around restaurants a lot and
I am wondering what you think of this practice:
(Even though I 'think' the bar/mop/dish/rag has a disinfectant
in it,) I see the workers wiping down the seats and table with
the same rag. I see children walking all over the booths with
their feet that have been on the lovely restroom floors.
Transfer that sop onto a rag, then onto the table -- yuk!

<Snip> The assumption is that the Bacteria can live outside of
their nice warm environment all the way from the bathroom floor to
the table. I don't think you have to worry. I would worry more
about the cooks hairs falling onto the food and the guy in the
next booth who just coughed in your direction launching an
airborne cloud of infection.

Just some fun things to think about on a Friday Morning.

Dimitri

Get over it...there are roughly 100 bacteria species that live on just
your face...I can't think of a place where something hasn't crapped....
whether it be bacterial, insect, mammal, reptile, fish or
dinosaur/bird.

--
It's not a question of where he grips it!
It's a simple question of weight ratios!

A five ounce bird could not carry a one pound coconut.

Are you suggesting coconuts migrate?

Dimitri said:

"Dee Randall" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I was reading your posts about being around restaurants a lot and I am
wondering what you think of this practice:
(Even though I 'think' the bar/mop/dish/rag has a disinfectant in it,) I see
the workers wiping down the seats and table with the same rag. I see children
walking all over the booths with their feet that have been on the lovely
restroom floors. Transfer that sop onto a rag, then onto the table -- yuk!

<Snip> The assumption is that the Bacteria can live outside of their nice warm
environment all the way from the bathroom floor to the table. I don't think you
have to worry. I would worry more about the cooks hairs falling onto the food

or *anyone* in the kitchen who handles food and utensils who doesn't
wash their hands properly. yeech!

Quoted message said:

and the guy in the next booth who just coughed in your direction launching an
airborne cloud of infection.

Just some fun things to think about on a Friday Morning.

Dimitri

--

saerah

"It's not a gimmick, it's an incentive."- asterbark, afca

aware of the manifold possibilities of the future

"I think there's a clause in the Shaman's and Jujumen's Local #57 Union
contract that they have to have reciprocity for each other's shop rules."
-König Prüß