Entering the restaurant industry for the first time can seem quite overwhelming. The multitude of things to learn as a new server include new lingo, hundreds of menu items, allergens, and customer service. One of the most important aspects of the industry, however, is food safety. In a fast-paced environment when five tables need something at once, it is vital for the health of the customers that sanitary practices are not sacrificed.
First and foremost, the most crucial practice is frequent hand washing, especially after touching contaminated surfaces such as the computer, money, credit cards, door handles, and dirty dishes. Washing hands properly with soap and hot water for at least 20 seconds, even when in a rush, will drastically reduce the spread of bacteria and pathogens.
In general, proper hygiene is vital for a customer’s safety, as well as for aesthetic purposes. Aprons should be clean and not covered in stains. Clean aprons and clothing reduce the risk of contaminants coming into contact with food or clean dishes. If one’s hair falls below the shoulder, it should be pulled back. Nails also should be clean and look presentable.
When “running” food from the kitchen to the table, only the bottom or the side of the plate should be handled, never the top where food might come into contact. Placing fingers on the surface of the plate risks contaminants and pathogens spreading to the food. Tongs or tweezers rather than bare hands should be used to place garnishes on food or drinks to minimize cross contamination.
Servers may also be responsible for wiping down and resetting tables in between customers. Wiping down the table diligently with a proper sanitizing solution to remove pathogens protects the patron’s health. It is important to handle the clean plates and silverware by holding the edges and the handles when placing them on the table.
As new servers immerse themselves in the dynamic, fast-paced environment of the restaurant industry it is crucial that they keep the safety of their patrons at the forefront of their minds. If any questions arise there should be no hesitation in asking their managers/superiors. Their job is to help their employees, as well as their patrons, feel safe and comfortable.
