What should be done with unused excess tableware after a customer leaves a table?

Unused excess tableware after a customer leaves a table must be washed and sanitized before being reused. This process is crucial in a food service environment to prevent the risk of cross-contamination and foodborne illnesses.

Tableware may have been exposed to potentially harmful pathogens from the previous diners, even if it appears clean. Washing removes food particles and visible dirt, while sanitizing kills any remaining bacteria and viruses, ensuring that the tableware is safe for the next customers.

It is important to maintain high standards of hygiene and sanitation in food service to safeguard public health. Allowing tableware to be reused without proper cleaning could lead to the transmission of germs and compromise food safety standards. Other options, such as leaving the tableware for the next customers or moving it to a different table, do not address the necessary sanitation procedures and therefore pose a risk to customer safety.