A reader comments: "I work at a restaurant and my job is to wipe down the tables on a regular basis. The manager gives me a clean cloth each day and I have a spray bottle with disinfectant and a small pail with cleaner in it. I want to do a good job."

I appreciate your desire to do a good job and have a few suggestions based on information we shared. First of all, one single microfiber cloth to be used all day is certainly not the best in restaurant practice. It will only take a few tables loaded with food and other soils to make it simple a germ spreader. Your manager does not see the need to provide any other cloths or resources so we can make some adjustments that may help.

Based on our time study, you have twenty two tables/surfaces and approximately forty chairs/stools to wipe down on a regular basis. Assuming that you do not have a major spill (which is always possible), I suggest you develop a system of wiping down 2 to 3 tables using the cloth fold/flip system we discussed. Once you have exposed all eight surfaces to soil, I suggest you thoroughly wash it out in a utility sink using a mild detergent or the disinfectant provided. This way, you are laundering the cloth between uses thereby preventing buildup of soil and contaminants. This one step will go a long ways in reducing cross contamination. Another step to consider it clean only table tops and surfaces first, then go back to wipe down seating areas and other surfaces. You can use the same damp cloth on multiple areas since they certainly do not have to be as hygienic.

We will look at a few other ideas in a future article.

Your comments and questions are important. I hope to hear from you soon. Until then, keep it clean...

Mickey Crowe has been involved in the industry for over 35 years. He is a trainer, speaker and consultant. You can reach Mickey at 678-314-2171 or CTCG50@comcast.net.