GREENSBORO, NC -- Restaurant workers may take all the right steps to clean and sanitize your silverware. But they can still undo all their hard work if they don't handle it right when it comes out of the dish machine. Chef Keith Gardiner with G-T-C-C's Culinary Technology Department explains in this week's Restaurant Report Card lesson.
Keith says, "Once I've cleaned and dried the silverware, I need to do one of two things without touching it after its air dried. I either need to take it and put it in a container like this so the handle is facing up and then I take an empty container, place it over the handles and then flip it like you would flip a cake over. I can easily do that without touching it. The other way is to dump the silverware into a try and make sure the handles face the server."
When restaurants get this wrong, they can lose up to one point.