I think they other poster is working from a set of incorrect assumptions. :-\

Sorry, I’m just not used to eating in restaurants with shit on the floor. I guess at some places, a dropped fork can become a biohazard.

Why ewww? It’s the floor of a restaurant, not an adult movie theater.

What are the chances that a fork dropped in a restaurant will pick up salmonella or e.coli by the time you pick it up?

My spittle does the trick. I’ve been cleaning dropped forks with it for 40 years and I somehow managed to remain alive and healthy through it all. The proof of the pudding is in the eating.

I credit my robust immune system and general resistance to sickness to my mom allowing me to eat dirt when I was a child.

Why you going to eat the dirt off people’s shoes?

eyeroll.

In prison, you don’t get soup.  Only broth.

LOL.  Still, this sidesteps the question. :-)

If I am ever in a position to eat squash soup, it would mean that I am passing over a number of superior soup options to get there.

It helps if you actually remember the server’s name when they introduce themselves. The person you’re asking may not know which other server is working your table, but, “If you see Larry, can you send him over?” is unambiguous. :-)

Yeah, so much of restaurant staff management is about teamwork.

Yeah, this seems to be the correct answer.

In the history of the Takeout Draft, I have never before seen anyone lose a draft on the first pick.

Ok, but a little spit and a quick rub, combined with a functioning human immune system, is this really something to delay a meal over?

So I guess if I’m ever at this Mexican timeshare, I should assume all the utensils are unclean whether I drop them on the floor or not?

Really though, you’re wrong and it’s a bad analogy, because it raised just this sort of confusion.

Question for the group: You drop a fork and there’s no server in sight. Do you really sit and wait, or do you just wipe the thing off on a napkin or a shirt tail and get on with your meal?

servers have designated sections of the restaurant that they’re assigned to. It’s like man-to-man defense.