You Fight Germs at Home, but what about at Restaurants?

by Jamie Pritchard September 11, 2019

Restaurant Condiments

We are going to assume you have chosen an establishment that is known to be a clean place. I always like to check out the washrooms as if they are clean it is a good sign they have the same or better diligence in their kitchen.

That said there can be areas that even the cleanest of restaurants overlook.

  • Menus - these are seldom cleaned and unless they are a laminated material are impossible to clean and disinfect. This means that you are holding hands with every person that has held that menu - germs can live up to 18 hours on untreated surfaces - that can be dozens of people in a single day. NEVER let the menu touch your plate or silverware and wash your hands after you order.
  • Condiment bottles - the salt, pepper, sugar, ketchup and whatever else is left at the table are generally not wiped down. Again you are coming in contact with all who have used them before you - kind of an intimate thought.
  • Lemon Wedges - Just say NO! Studies have indicated that nearly 70 percent of the lemon wedges perched on the rims of restaurant glasses contain disease-causing microbes. 
  • Toothpicks - unless they are individually wrapped or there is no way that those that have gone before you could have touched it forgo the urge. 
  • Dishes of candy at the cashier - remember others have rifled through this bowl before you and you are touching what they touched.

Not to induce paranoia but may we suggest bringing a Ziploc of wipes t help guide you through the meal germ free. We have left out door handles in and out, washrooms, and other areas as we have touched on those in other articles. 

Stay healthy – don’t forget to disinfect!

 




Jamie Pritchard
Jamie Pritchard

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