> a restaurant may reuse utensils by washing them. Can't just the employee cost of gathering and placing them in a dishwasher, the fraction of the cost of the

> a restaurant may reuse utensils by washing them. Can't just the employee cost of gathering and placing them in a dishwasher, the fraction of the cost of the dishwasher machine itself, sorting them out, replacing the quantity that got stolen or thrown in the garbage by mistake or damaged, the accounting of mistakes where dirty or otherwise unsanitary ones are handed to customers, etc... exceed the cost of disposable? It's not a theoretical concern. Or at least any theoretical concern is not hugely useful in the practical operation of a restaurant.