1, clean and hygienic, disease prevention?
Eating around the table without using public chopsticks, this seemingly intimate way of eating, increases the risk of disease spreading from person to person. Patients or pathogen carriers among diners can spread the disease to other healthy people, who use chopsticks to shuttle back and forth around the table to eat. Therefore, the biggest advantage of using chopsticks and spoons to eat separately is to reduce the risk of "illness from the mouth". ?
2, reduce waste, civilized catering?
It is precisely because of the use of public chopsticks that the dishes will not be polluted by all kinds of saliva, and diners can safely pack up and go home before eating. While reducing waste, it also cultivates people's spirit of environmental protection and saving. ?
3. Pay attention to nutrition and scientific collocation?
The way of family dinner in China determines that it is difficult for family members to really carry out nutritional catering. Because the chef can decide the nutritional collocation of a dish, but everyone in the family has different tastes and preferences, it is impossible to grasp the amount of a certain food intake. If a separate meal system is adopted, the nutritional intake of each family can be controlled as long as a dish is well matched according to the different needs of each person.
Public spoon and chopsticks promotion?
The catering service industry should actively promote the separate meal system, but there is no hard and fast regulation, and it is still difficult to implement and supervise the separate meal system.
On the one hand, restaurants should take the initiative to establish a sense of sharing meals and provide guests with common spoons and chopsticks. On the other hand, guests should also supervise the sharing system of the catering industry and take the initiative to ask for sharing meals.
The form of chef and waiter sharing meals is easy to popularize in large restaurants with economic strength, but for the majority of small and medium-sized restaurants, these two ways will increase the cost of tableware and personnel. Providing public chopsticks and spoons is an acceptable and practical way for both consumers and operators, and should be vigorously promoted. ?