Do They Think Restaurant Grills Are A One-Time Use?
I work in a cold slab ice cream place. A customer has made an order. He watches as I mix a scoop of vanilla with strawberries and graham cracker crumble on the cold marble slab. It’s a smooth process, practiced, quick, and clean. The customer is frowning.
Customer: “Wait, wait. You’re putting it on the counter? You’re mixing it right on that thing?”
Me: “Yes, sir, that’s the cold slab. It keeps the ice cream from melting while we blend your toppings.”
Customer: *Disgusted.* “Is that… hygienic? Like, really? Shouldn’t you use a bowl or something? I don’t want my food on some random rock!”
I nod toward the sanitizing station right behind me, the clearly labeled cleaning schedule posted on the wall, and the gloves I’m wearing.
Me: *Calmly.* “We clean the slab constantly, sir. It’s food-grade, temperature-controlled, and FDA-approved.”
Customer: “Yeah, well, I’m not eating anything scraped off a countertop. That’s gross.”
I gently slide his untouched order aside.
Me: “Then you might want to avoid pizza places too, unless you think dough just floats into the oven on good intentions.”