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Is this against health code? Setting clean plates on chairs, while busing a table, then using those plates.

post #1 of 12
Thread Starter 

Is this against health code? Setting clean plates on chairs, while busing a table, then using those plates.

 

I was in a large chain restaurant, and while I was eating the bus boy brought over 2 clean sets of 4 plates for the two tables adjacent to me.  The tables were still dirty so he set the 4 plates on one chair at each of the table, bused the table, and then set the 8 appetizer plates out by each spot on the table.

 

I'm surprised the restaurant allows this, surely it must be against health code to set plates on the floor or a chair that someone just used and then put them on a clean table for people to eat off of.

 

Does anyone know if thats a violation of code?

 

TIA

post #2 of 12

Is this against health code? Setting clean plates on chairs, while busing a tab

I think I would be more worried about debris from the table clean up winding up on the top plates than butt germs crawling up the sides of the plates

You can't lay on the beach and drink rum all day unless you start in the morning

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You can't lay on the beach and drink rum all day unless you start in the morning

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post #3 of 12

Did the plates get cooties?

post #4 of 12

You did not say the busboy set the plates on the floor. you said he set them on a chair. Why bring up the floor? Why would setting the plates on a chair be any less sanitary than setting them on a counter or table surface? Most people do not wear filthy clothing when they go out to eat. 

The problem is one of perception, not any actual dangers. As the other poster pointed out, there should be more concern about crumbs from the table ending up on the plates then any perceived cooties crawling up the sides of the plates from an otherwise clean chair. 

post #5 of 12

Against health code, I don't think so. Bad practice, yes.

post #6 of 12

Yes this is a bad practice and according to me needs a lot of improvement.

post #7 of 12

Were I a potential customer and observed that juxtaposition, I'd walk out.  Virtual cooties, man.  :laser:  :look:

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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post #8 of 12
Like so many poorly done tasks in restaurants, this practice stems from one cause...
laziness. The busboy doesn't want to make 2 trips, one to bus and one to set.
Unfortunately this stuff can go on for years if no one complains or manager doesn't get it,
But even if not a code violation, I'm sure there are health inspectors who would mention it
if they saw it-its blatantly uncouth.
post #9 of 12

It's visually disgusting therefore no patronage from me.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #10 of 12

TECHNICALLY, Once the  plate is touched by your hand it is contaminated as you are busing soiled pates from table. Health codes are extremely strict in some places and in others not. When I first came to Florida if you had a screen door and hot water you passed, the inspectors were guys who inspected swimming pools.   Where in New York if there was moulding missing on the wall you were cited.  Times change  Soon you will be wearing surgical mask in the kitchen guaranteed. In 60 years I have seen 100s of changes in food service and food handeling. There was a time when all handles on knives were wood , now in some states not allowed same goes for carbon steel knives.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #11 of 12

Hi. While I'd like to assume I understand the nature of your question - simply wanting to know whether this is or ain't a violation against H&S - my attitude towards such queries is: it is a large chain restaurant, therefore I won't expect everything to be spic & span and according to all the rules. Life's too short to worry about such trivialities.

post #12 of 12
Thread Starter 

Thanks for the info!

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