One thing I never get to talk about but think about every time I enter a venue is the care in hygiene and cleanliness. You could tell a lot about a place by this particular attention that is often, unfortunately, put on the back burner, undervaluing it.
I am not talking about those places where you find pout-pourri in the wicker baskets in the bathroom and toilet paper for an army, where the tiles reflect light and there are even fashion magazines (?) on the sink counter, because these places, besides being of 'superior' category, are run by those who have understood that quality must be guaranteed in every corner and in every aspect. So let us start from the most common mistakes to the most embarrassing situations. (On the condition of the bathrooms one would have to open a very sad separate chapter, so I will avoid doing so and stick to the drinking area and its equipment.)
Cleanliness of the glass: who hasn't happened at least once to find a goblet dulled by dust or halos, the cause of deficient drying? Not to mention the lipstick stamp, which often resists even the heat of the dishwasher. Once it may happen, just point it out, hoping not to witness the waiter's annoyed snort, but rather his due apology; the second time, however, it will make you realize that you should not come back, which you should have done already from the famous snort.
Floor: obvious the difficulty of certain cafes that rely on breakfasts to keep the floor clear of croissant crumbs at rush hour, to avoid sweeping customers' feet, but the important thing is not to find remnants of brioche at seven o'clock in the evening, nor crushed chips under the tables at eight in the morning.
So let's move on to the tables: the first thing to do when customers vacate theirs is to clean it properly because (I swear!) I can't stand to sit and consume on a dirty and sticky top, let alone wet from a blatantly worn-out washer-dryer.
Spoons: have you ever found yourself avoiding stirring a coffee because a nice detergent stain is smeared on the spoon or so many white circles are drawn synonymous with drops dried directly on the steel? To me... With a napkin you can quickly get it off but it would be more appropriate to have it done first by the bartender.
We could continue with the person who takes your brioche from the display case with his bare hands, the same ones he will use to give you the rest of the bill, passing by the abominable sight of the steam jet encrusted with milk (remedy: a quick wipe after each use), I would continue in this theater of horrors by mentioning the various subterfuges of those who accidentally drop cups and mugs and in order not to take the trouble to wash them, put them back in place, with stealthy anti-sweat looks that are very ineffective.
The list is beyond lengthening, so much so that a piece could be added to this article every day. I would like to end, however, with a parenthesis also on the behaviors of those on the other side of the counter who just can't seem to have respect for the work of others.
I am talking about those who make their little children tear and open their sugar packets, who, given their tender age, cannot know that all that sugar should not be on the table; those who do not make the effort to crumble on the counter but all around it; those who do not find the basket at the first glance and throw the crumpled napkins on the ground; all those who feel entitled to consider this profession as if it were second-class, not considering that there is someone who is putting himself at their service.
So let us try to keep away from the establishments I mentioned just above and avoid associating with people like those just mentioned.
If you would like, help me recall other examples of both categories.
