Message 8432 of 22774 in Behind the Bar

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Hi!

I'm a newbie here, so forgive me for jumping in here.  I figured I'd answer as 
culinary student with a sanitation cert.  The more sanitary way to do this 
would be to pour a little bit off into a disposable cup (plastic or paper).  
The straw has, er, backwash issues, even if you're extremely careful.  In 
culinary, when we have to taste sauces or main dishes, we usually use 
one-time-use plastic spoons to taste food, and never over the dish itself, you 
step back and away from the food. In a commercial restaurant, I've used a 
regular metal spoon that I put right into the washing rack, then washed my 
hands.

I'm just thinking that, if either the customer is watching or there happens to 
be some health inspector around, sipping right from the drink might look a 
little iffy.

I'm all for tasting, though!  I taste everything, even if I've made it 100 
times.

I hope I'm not being presumptous here.  I'm sure that the standards for bars 
and kitchens are different. YMMV!

Cheers,
Amy B.