Coyoteclaw11 t1_ixp32ks wrote on November 25, 2022 at 4:28 AM

Reply to comment by N3Wm3r1c in LPT: Place silverware at the END of the buffet, not at the beginning by whereverYouGoThereUR

Used to work at chipotle. One day we ran out chicken for whatever reason. We put signs with large text on every door and the glass right in front of people's faces where they order (you know, the one they constantly try to reach over because fuck food safety). I bet you can guess how many people still tried to order chicken and were shocked and upset to learn we didn't have any.

xxSuperBeaverxx t1_ixpy8pn wrote on November 25, 2022 at 11:25 AM

In other people's defense, my local subway has had a sign on the door for almost a year now saying they are out of wheat bread, and they have had it back in stock since like the third day that sign was up. I think a lot of people are so used to seeing signs everywhere about so many irrelevant things that eventually they become blind to them.

Dog1andDog2andMe t1_ixrmmb5 wrote on November 25, 2022 at 8:00 PM

Don't talk to me about the food safety of people reaching over the counter to point to things (not to touch them) IF you and all the other employees aren't wearing masks.

Far more likely that the employees will spew germs via their mouths and noses on the food than the hand of the customer that's at least 2 feet away

Coyoteclaw11 t1_ixrrgbn wrote on November 25, 2022 at 8:36 PM

Ah yes the 3 employees are a much greater danger than 3 employees and 20+ customers. Never mind that it's a lot easier to trace any issues with contamination back to a handful of employees rather than one of dozens of customers who were there for 10 minutes and left no identifying information behind other than their payment (assuming they didn't use cash).

Dog1andDog2andMe t1_ixs9zim wrote on November 25, 2022 at 10:57 PM

3 employees, 1 of whom has an illness, YES is at greater risk of spreading an illness to the dozens of customers than a customer with an illness reaching across the top of the glass counter.

We are agreed, right that the customer isn't actually coming into contact with the food? Do you think there is a huge risk of germs dropping from their dry hands to the food 2 ft below? More of risk than the employees? And how well are your fellow employees practicing the health dept rules for food safety? Are they frequently washing their hands and putting on a new pair of gloves whenever they come in contact with something else (like touching the register?)?

Coyoteclaw11 t1_ixskfgp wrote on November 26, 2022 at 12:23 AM

full offense but this is a really stupid argument to have lol