Why do restaurants expect people to reuse their dirty utensils?
January 28, 2011 8:58 AM Subscribe
At many restaurants, after the starter course is finished, the waiter will remove my dirty knife and fork from the plate, and leave them for me to use with my main course. I dislike this, and usually will ask for a clean knife and fork for the next course. My question is: what is the thinking behind this? The added cost I would think is trivial, and it just seems really weird to expect people to eat a new course with food from the last course on the utensils. Is there some financial aspect to putting more utensils through the dishwasher that I'm missing?