>

If they're not washing their hands, they sure as hell aren't changing their gloves regularly (and are probably touching everything else with the gloves on)
Everyone in the back kitchen is using their hands. Sorry to let a lot of you know that but it's just how it goes. Most Chefs aren't Michelin chefs. Most chefs are just normal $12-$17 an hour guys. Professional as hell usually but the last thing they care about is gloves. I think most people who have ever worked in an American restaurant know this. The back staff are the hardest workers and the amount of gloves they would go through if they really used them would be wild. >

Professional as hell? Most of the guys I know that worked at lower end restaurants smoked weed while they worked. They are usually people with a criminal record. (Speaking of lower end Outback/Red Lobster style restaurants) >

I think the problem is the people you know, not most chefs. >

I.. think you’d be surprised.. >

I worked in the food industry for about a decade, and I literally saw no one smoking weed while cooking, albeit it wasn't in the US, but I find it hard to believe that the person would be sticking around for long. >

We have had different experiences. The world is vastly different depending on where you exist. I think we have both learned something today. High five ✋ >

High five ✋ >

I would also wager that most decent restaurants probably adhere to strict food safety rules more than any home chef does.
At least I hope so. >

I work in a kitchen, and I'd like to add, the majority of the time they touch your food without gloves, is before it's cooked. Whether it's vegetables to be washed, or chicken wings about to go in the fryer. They never really touch cooked food without a glove. >

For real. I'm a chef and probably wash my hands 40-50+ times a shift. Basically whenever I tough a protein or allergen. Or whenever something gets on my hands. People always want gloves, but those are way less hygienic unless people are changing them constantly, which doesn't happen often. No one is going through 100 gloves a shift. >

Wait, people didn’t realize this? >

Do people who disagree think gloves are covered in UV light and alcohol? 😂😂 you FOOOOLISH foolish midwits. 
You can just as easily pick something off of the floor with gloves and keep cooking as you can without them, except the hassle to take the gloves off and on is too high and you won’t wash your gloves like hands. If someone was going to be gross anyways, gloves didn’t. stop. shit.
They’re not surgeons, they’re cooks. >

I'm much more offended by the buckets of bad for the environment plastic gloves cooks go through these days. >

Lots of people have never worked in a food production environment. 
Used to work in a cheese factory, if you dropped a piece of cheese you picked it up, scraped a bit off it and put it back on the production line. Same for mould, you just scraped it off. This was regardless of the price of the product, the cheapest cheddar and the most expensive cheddar was all cut from the same 25kg blocks (and all those blocks came from Canada too). >


Most chefs clean their hands and clean as they go along.

The core issue is the word "most". When the chef cleans their hands, it's no issue. When they don't, it is.
Do you know if the chef is well paid enough that they can afford to take a day off for every cold or flu they get?