Mike CHS
Herd Master
I avoid those things like the plague (no pun intended). We carry wet wipes that we even take into restaurants to wipe our hands after handling one of the biggest germ carriers of them all, Menus...
My wife worked as a waitress years back and they had to use disinfectant spray cleaner on all the plastic sleeved menus at least once/shift. I don't know if that was sector wide practice or not and don't know what a place would do with paper menus.Never thought about menus either.