She thought that my reporting this incident put the employee's job in jeopardy. She said that since his hands are probably in hot soapy water, any germs would be rendered harmless and thus not transmitted. First, I do not care if this employee's job is in jeopardy. Regardless of your answer, I would never return to that restaurant. Dr. Blonz replies that in his opinion, it is altogether appropriate for a restaurant patron to be angered if he was to see a food-service employee fail to wash his hands after using the bathroom facilities.
Dishwashers also handle the dishes after they have been cleaned.
According to the Centers for Disease Control and Prevention, hand washing is the single most important means of preventing the spread of infection. Poor hand washing contributes to millions of cases of food poisoning every year. This, by the way, includes washing by customers as well as by food-service employees. To assure safety, a soap and hot-water washing of no less than 20 seconds' duration should take place at the start of work. After washing, the hands should be dried with a single-use towel.