Is this you?You no longer open a public bathroom door without using a paper towel but you ask for lemon slices in your ice water without worrying about the bacteria on the lemon peel.
Ah, got you thinking now. Huh?
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11 comments:
Yep, that is how people are!
For that matter, they're trusting that I didn't pick my nose while tossing their salads. For the record, I wash my hands after I touch my face, or hair, or have a cig break, or handle raw chicken. Some care..some don't. I'm the former :)But how does the customer know?
Interesting! I wash my hands a lot. I haven't worked in a kitchen for many years but I always washed my hands a lot. The sad part is many people don't and it's pretty gross.
I'll take the bacteria on the lemon peel please... lol
Yes, I am the one the shuts the water foset and opens the door with paper towels; and I put 3 ass gaskets on the toilet seat :) I do ask for a lemon for my water, and if I see spots and dots on it, I don't use it :) Now I wouldn't even ask :)
Why do waiters hate when we ask for ranch? I use ranch on everything - pizza, fries, chips, wings, salads, ranch ..hahahaha I hate spicy stuff but I like ranch.
Hopefully, you can trust the Chef to take reasonable care of proper foodhandling techniques. This would insure a big difference between the bill of fare and a Public Bathroom door.
Besides Lemon rind is the wrong PH to support bacterial growth.
Having said that, i have no fear of bathroom doors.
One thing I learned in the Kitchen is that its really amazing what the human body can actually take
Hey b-Man! how bout a game of scully cap?
>>>Besides Lemon rind is the wrong PH to support bacterial growth
Not so fast with that PH story folks
http://www.snopes.com/medical/toxins/lemon.asp
Chef E,
People are nuts!
Sous Gal,
Do what other chefs I've worked with did, just wipe it on their jacket.
Brian017,
Extra bacteria coming up!
Violet,
Ass gaskets! That's a great line.
Bulletholes,
You're on...I think
Darryl,
I read that Snopes story, now I'm more afraid of germs than I was before!
Yes, if you read the Snopes story it helps to know what you are reading. You can find bacteria on a Stainless Steel Surgiacal knife but it will not grow there.
And you can find bacteria on a lemon slice as well, but with a pH of 2.3, the bacteria will not grow.
many will actually die there.
The Science of it is that anything with a Ph of less than 4.5 does not support Bacterial growth. We find bacteria just about everywhere, even in the air. but until we provide an environment that allows bacteria to grow to the numbers it takes to actually cause Food-borne illness, they won't make us sick.
Sanitation and the Science behind it is a huge part of the job.
Let me just say that if you are working in a place that does not have sanitizingg solutions on the Waiters station and throughout the Kitchen, then you are not taking reasonable care and I will now get off my soapbox.
Hey, Banq-man- you should research and do a post about Food-borne Illness and why sensationalism really does no good. Its all basic.
Bullet,
I thought you were an ex-chef not an ex-doctor.
Ah, Banquet manager! have you never heard?
"A Chef is many things!"
Yes, and we also cook!
if I rem from health dept food handler's class it takes about 1 mil bacteria for you to get sick
lemons-handled the pickers, the packers, box has air holes to prevent mold growth so in transit gets lots of airborne exposure, one or more people slice them, everyone on FOH handles them. Sure tongs are provided -those germs can crawl, fall, & grown down into the container. Lemons if chilled & drained can keep for DAYS. Newbie cuts 2 days worth of normal business on Sun. Sun Mon is slow -they might be finished up on Thur or later depending on rotation.
I never worked in a place where I was trained to rinse off the lemons before cutting either.
If your worried about lemon bacteria exposure consider citrus cooked foods like ceviche served in a big bowl at a banquet buffet
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