OK for bartenders to handle garnishes with hands?

Question

Just out of curiosity, why are bartenders allowed to use their hands to put garnishes in drinks? It seems like a violation of safe food handling that a bartender would take money, then make a drink and add a garnish, all without washing their hands? Is this legal, and if not, why aren't they caught by health inspectors? Are they exempt? Does the alcohol kill any germs that might have been passed to the garnish? Would be interesting to hear from bartenders, restaurant or bar owners, or health inspectors!

Answer 1

It does seem odd from the other side of the bar, I agree. But you have no idea how often they're washing their hands which probably looks like washing a glass from the front of the bar. Orange slices are sticky, cherries are sticky, olives are even sticky. So you constantly are washing your hands. At least that's what good bartenders do.

Answer 2

I am a bartender and yes, my hands are constantly in the water. I wash my hands often even if I am not washing glasses. As for handling the garnishes, I use large toothpicks for olives and cherries. As for lemons and limes, i don't touch the fruit itself, just the rind. One usually puts lemon and lime slices on the edge of the glass, not in the drink. I leave that to the patron.

Answer 3

It adds to the taste of the drink. After mopping up spilled drinks, emptying ashtrays, taking wadded up nasty paper money from drunks (where has that dollar been?). etc... I think it's flavorful part of our culture. But seriously... Bartenders have their hands in hot soapy water more than you'd think by washing glasses in the sink behind the bar every 10 or 15 minutes, depending on how busy it is.

Answer 4

Just out of curiosity, what do you expect them to handle it with? Their toes???