Quote:
Originally Posted by Shimpy
I always make it a point not to put my spoon, fork, knife on the table, but on a napkin. Usually after each customer they wipe off the table and seat with the same rag which is used who knows where else. I'm not a germ freak and realize that some exposure is a good thing, but just have a thing about putting my fork on that table that just wiped off the seats. The rags are probably used all day and without disinfectant.
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I do the same thing because I assume the napkin represents a safety zone. But the napkin is handled by two different people before it gets to the table. One person wraps up the utensils and then the waiter picks it up and delivers it to the table (after handling money).