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> Trained staff, health inspectors and dishwashers solved all of this How? You only explain how cup size may be dealt with - what about the other cases?
by jamesrcole 7y ago
> Trained staff, health inspectors and dishwashers solved all of this
How? You only explain how cup size may be dealt with - what about the other cases?
- SllX 7y agoI should have been more thorough. > - Must NOT violate sanitization of the work area; cups provided by customers should not pose any health risks to workers or other customers. Trained staff can tell customers to hold onto the lid, rinse the bloody mug and fill it with some coffee. The establishment trains the employees to understand how to handle 1. The customer 2. Their mug and 3. Keep the area sanitary. > - Should be durable enough to survive repeated visits Durable travel mugs exist. > - Either the reusable cup must conform to a standard size, baristas need a way to measure liquids consistently without in-cup guides, or coffee could be sold by volume... Answered more thoroughly higher in the thread. > - Reusable cups should not introduce enough delay to appreciably disrupt the flow of customers Dishes are a fact of life in food service. A customer is in charge of keeping their own mugs clean but employees can give them a quick rinse. For mugs that belong to the establishment, trained employees know how to 1. Wash dishes and 2. Load them into a dish sanitizer because they are professionals and it is their job. Health inspectors keep the establishment honest.