How often should high-touch dining area surfaces be cleaned during peak hours?

• A. Cleaned frequently, with a quick wipe-down at least every 15-30 minutes depending on traffic.
• B. Cleaned only at opening and closing.
• C. Cleaned once per hour.
• D. Cleaned only after customers leave.

Answer: (B)

During peak dining hours, the focus is on delivering fast, friendly service while keeping surfaces clean without interrupting guests. Cleaning high-touch dining area surfaces only at opening and closing establishes a clean starting point for diners and a reset after guests leave, which fits the routine sanitation schedule and minimizes disruption during busy service. Frequent interval cleaning (every 15–30 minutes) would slow service and burden staff, while cleaning only once per hour or only after customers leave either leaves the area dirty during busy times or isn’t feasible while guests are present. So the best practice is to perform a thorough clean at opening and closing, with prompt spot-cleaning of any spills as needed during peak hours.