Gerry wrote:

> In article > , V.
> Stafford > wrote:
>
>
>>That is when we saw him wipe the
>>counter and his hands with it, make some nigiri, and then use the same rag
>>when we ordered the next roll, which we did not eat. I am very finicky
>>about sushi restaurant hygiene, and have a problem with sushi chefs who
>>don't wash their hands but just wipe their hands on the dirty rag, so eating
>>the dirty rag was over the top for me.
>
> I'm finnicky too, have eaten in places to which I wouldn't return, and
> have never seen anything remotely like this. I'm not suggesting it for
> you, but me--I WOULD go back, order a roll, and then ask him just what
> the hell he thought he was doing. Cause a scene, make them kick me
> out, and hopefully have an effect. But then I'm a crusader. :-)


I think it would be better to talk with the manager, and ask him
what he thinks of this practice.

> I don't imagine that the Public Health Dept. watches their techniques
> in preparing their food. They inspect the facility but could hardly be
> called upon to monitor the process in this way. It's like folks who
> want to spit in the stew--what can you do? If you've identified it for
> sure, then proclaim it and let it go at that.


I'm sure the health dept. would want to know when something like
this occurs. Unsanitary is still unsanitary.


> What I don't get is WHY someone would do something so unsanitary, when
> there's no reason for it except to be unsanitary. How much do you save
> in plastic wrap?


Lack of training. A poorly trained sushi chef won't know this.
A friend of mine stopped going to a local sushi bar after witnessing
the sushi chef cutting up raw chicken on the counter (where he'd make
the sushi). He wiped the space, but I'm sure that didn't remove
much. He was a poorly trained sushi chef, if trained at all.


--
Dan