In the March issue, editor Michael Sanson discussed how menus, condiment dispensers and even lemons are among the most contaminated objects one touches each day. He asked readers if they openly clean these items in front of customers, or if it’s even an issue with them. The following are excerpts from some who responded.      I’ve been a restaurant manager for many years and have always had my team clean menus, table tents and the like in front of guests so ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.