Restaurants & Bars 2


Motosport | Apr 8, 2010 01:20 PM

Can anyone explain the "sanitary" glove phenomenon in NYC eateries? Are they required? Suggested? Both hands? New glove after each sale/handling filthy money?

I am not a germophobe just a confused New Yorker.

I've sat at the counter in Asian restaurants and watched food being prepared and handled without a glove in sight.
I've seen the one gloved approach in delis but the bare hand is holding the sammich while the gloved hand holds the knife.
Gloved hand run thru the servers hair and then back to preparing food.

What's the deal?

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