

get some "soft guard" it's a barrier hand cream that helps keep chemicals
out. i use it all the time when i'm home brewing, and when my hands got
particularly bad at the bar. found that using the mfg reccomendations for
sanitizers is often a lot less than what bars tend to use as they don't want
to change water as ofter as it slows things down mid service. note that
overusing the chemicals does NOT necessarily mean you don't need to change the
water as often.
2 links to get the stuff.
http://www.pgcscientifics.com/PGC/pgc/module.html?iname=Hand&showflag=1&showflag1=1&module-id=5341&usertracking.ticket=6948895553381645771465238818
http://www.ksesci.com/search.asp?7=gloves&1=Go
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