A day in the life of a fork

The life of a fork–

You think you know, but you have no idea…

I will admit that there is one good thing about being a waitress—you get the inside scoop on how the restaurant biz works. With that being said, I think it’s important I educate all my dear readers on some precautions you should take before you take a big, giant bite off the fork given to you at your favorite restaurant. Before your lips touch the edge of that fork, I urge to you take a glimpse into a typical day in the life of a fork… and maybe this will make people who use plastic silverware when they eat out appear a little more sane..

* A typical restaurant fork begins its life in the factory, where sweaty men package it into boxes that are shipped to restaurants around the country or beyond. Ok so I made up the sweaty man part, but I imagine that to be true in reality..

* After the forks arrive, managers usually stock them in “rolling pans” that servers use to roll silverware.

*From this point, servers are usually assigned a number of silverware they are to roll. As servers complete this process, they touch EACH and EVERY fork—sometimes the tip, sometimes the handle. Either way, they usually don’t care.

*The silver is then given to the hostess, who may end up touching the tip of the fork that pokes out the top of the rolled silverware.

*Guests are then seated and given silverware. From that point, guests may touch, lick or fondle a fork however their little heart pleases to do so…

*After the guest leaves, a bus boy will usually touch the fork and place it in a bin full of other dirty dishes to deliver to the dish room.

*There, dishwashers touch the forks again and dump them into crates used to sanitize silverware. However, at least at my restaurant, forks, spoons and knives are all dumped into one place.

*After the silver has been sanitized, another dishwasher will usually separate the knives, forks and spoons… again touching the forks however they please. ***it should be noted that silver is often put through the sanitation process with other dishes, so many times the silver will come out with wet food stuck in between the different pieces that the dishwasher sorts through, even after the process is completed.***

*The dishwasher then puts the silver into rolling bins… again touching your fork.

*The servers then get the rolling bins and begin the process again. However, with each utensil, food may or may not be wiped off or just completely ignored without further sanitation.

*And so on and so forth… until the fork ends up at your table, next to that delicious steak you thought was sanitary…

And so exists the typical day in the life of a fork…

And one more thing… all those managers and servers and busboys and dishwashers that probably touched your fork before you did… yeah… they may not have washed their hands last time they went to the bathroom. .. or they may have picked their nose just prior… or scratched their dandruff-ridden scalp… just sayin…

So next time you see those whack-o people with their own plastic silverware… they might not be as crazy as you might think…

Comments are closed.