The reporter visited 30 restaurants to investigate the use of public chopsticks. "Too troublesome". Diners refused to use high-frequency words. Experts suggested that public awareness should be strengthened. Public
　　chopsticks and meal sharing should be promoted in the same way as "washing hands before meals"

　　A sudden new epidemic has pushed public chopsticks and meal sharing to the forefront of catering. Beijing, Shanghai, Guangzhou and many other cities have successively issued initiatives to use public chopsticks and spoons and implement a meal-sharing system to avoid "sickness from the mouth." Among them, Beijing has incorporated the public spoon and chopsticks sharing meal system into the "Beijing Civilized Behavior Promotion Regulations" for promotion, and the regulations will be officially implemented on June 1, 2020.

　　Under the normalization of epidemic prevention and control, will the public chopsticks, spoons and meal sharing system become a habit in the daily life of the public? How do catering companies view and implement the public chopsticks sharing meal system?

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　　Survey more than 30 restaurants

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　　The "Regulations on the Promotion of Civilized Behavior in Beijing" clearly states that "catering service enterprises should be equipped with public chopsticks and public spoons, and those with conditions should implement a meal-sharing system to guide consumers to eat civilized meals."

　　Over the past few days, Beijing Youth Daily reporters have visited more than 30 restaurants in many business districts, including Chaoyang, Haidian, Daxing, Fengtai, Tongzhou, Beijing, and found that many well-established and branded restaurant chains have taken action, preparing different forms of Public chopsticks and public spoons, conditionally, also implement a meal sharing system; but in some small and medium-sized restaurants, whether it is the provision of public chopsticks and public spoons, or related services still need to be improved.

　　Songhelou is a long-established Subang cuisine. A reporter from the Beiqing Daily came to its Rongfu store in Haidian District and saw a prominent sign at the door of the store that posted a "one dish, one chopsticks, one soup, one spoon" billboard that guided customers.

　　"This is the public chopsticks and spoons of this dish," in the private room on the second floor, the waiter is reminding guests at the dining table. Wang Chunping, general manager of Songhelou in Beijing, said that Songhelou specializes in Su dishes, which are more exquisite and exquisite, and many dishes are ordered. Therefore, there has always been a service basis for serving meals and serving chopsticks. During the epidemic situation, the service process was further optimized, and related content was also included in the restaurant's service specifications.

　　As a Cantonese specialty restaurant, Tangcheng Kitchen is positioned as a gathering for friends, mainly for family dining. A reporter from the Beiqing Daily saw at the store of Wudaokou Shopping Mall in Haidian, Tangcheng, a pair of male chopsticks placed in the center of each table, the color of which is also different from ordinary chopsticks.

　　In the Dalongyi hot pot restaurant in the Xihongmen business district of Daxing District, the waiter provided each table with a pair of long chopsticks. The reporter noticed that these chopsticks are 1/3 longer than the ordinary chopsticks on the table, and the color is different.

　　At Haidilaomen Tongzhou Beiyuan store, the store's Ni manager said that since 2019, the company has standardized the service of public chopsticks and made a distinction between the color of public chopsticks. Grey chopsticks are private chopsticks for diners, brown chopsticks are male chopsticks, and "raw food special" is written on the top.

　　A reporter from the Beiqing Daily visited many restaurants and found that although public chopsticks were provided in the store, many customers still used their chopsticks to hold dishes in the plate, and the public chopsticks were left aside. Some customers confuse chopsticks for eating with chopsticks for picking vegetables.

　　There are many restaurants in Sanlitun business district and Tuanjiehu, but the reporter of Beiqing Daily turned around and found that there are basically no businesses posting prominent posters of public chopsticks and public spoons on prominent places such as walls and dining tables. Place relevant reminder signs, etc.

　　survey

　　Random interview with 100 groups of passers-by in 3 days

　　"Too troublesome" into rejecting high-frequency words

　　"I agree to use public chopsticks, but it is particularly difficult to implement." 28-year-old Mr. Gao told the Beiqing Daily reporter that he thinks eating at home is a reflection of the warmth and harmony of a large family. It is very common for family members to use their chopsticks to grab dishes with each other. The old man may feel uncomfortable if he also shares male chopsticks. If you are meeting with friends outside, you will also face problems such as affection and efficiency.

　　Beijing Youth Daily reporters have selected 100 groups of passersby for 3 days and conducted street interviews with them. Judging from the results, the reasons for not using public chopsticks at home are "the family is not necessary", "not used" and "too troublesome", and the reasons for not using the public chopsticks for dining out are "the restaurant does not provide it actively" "Not used" "Family and friends are not necessary."

　　In this regard, Dr. Huang Liang, Director of the Infectious Disease Management Department and the Infectious Disease Management Department of the Second Affiliated Hospital of Nanhua University told the Beiqing Daily that during the New Crown Epidemic, some people infected with the virus were infected through dinner or close contact. Family, whole family. Dining around tables without using chopsticks hides huge risks and provides a convenient way for the virus to spread. In addition to the prevention of new coronaviruses, other infectious diseases such as chronic hepatitis B, bacterial dysentery, and Helicobacter pylori infection, etc., have family aggregation characteristics.

　　According to epidemiological statistics, the incidence of Helicobacter pylori infection in developed countries is usually less than 30%, and the infection rate in natural population in my country is 40%-60%, and the distribution is uneven in various regions, showing a family aggregation phenomenon. Helicobacter pylori is mainly spread by mouth-to-mouth (shared tableware, sanitary ware). If a relative in the family is infected with Helicobacter pylori, it may spread during the meal, causing other family members to be infected.

　　Huang Liang said that many people think that using public chopsticks is to prevent others from spreading the disease to themselves. In fact, the biggest effect of using public chopsticks is to prevent possible diseases from being transmitted from themselves. For example, someone in a family of three has Helicobacter pylori. As long as the patient uses public chopsticks, the infection can be cut off.

　　In addition, the common transmission route of hand, foot and mouth disease in children is the nasal and pharyngeal secretions or feces of infected persons. Children under the age of 6 have low immune function and are more likely to cross-infect the virus due to sharing tableware.

　　Suggest

　　Public chopsticks and meal sharing

　　Promote "wash your hands before meals"

　　Yang Yuexin, a professor at the Institute of Nutrition and Health of the Chinese Center for Disease Control and Prevention, said: "For a long time, meal sharing is not in the students' health education textbooks, not in the adult's healthy lifestyle education, and it is not widely publicized like'wash your hands before and after meals'. This shows that our national health education needs long-term efforts."

　　Yang Yuexin believes that at present, my country has requirements for public catering health and safety hardware and software, but it lacks relevant regulations on the management of customers and catering services and cannot form effective constraints. At the same time, the creation of supporting environments such as policies, places (including schools, communities, kindergartens, etc.), media networks, professional groups, and kitchenware manufacturing are also important.

　　"It's hard not to get into a habit. The influence of the minority and the niche is not enough. As long as you form a habit, and the niche becomes the public, you don't find it difficult. Everyone naturally develops a good habit." Food Science, China Agricultural University Zhu Yi, associate professor and doctoral supervisor of the College of Nutrition Engineering.

　　"Families can start with cutlery separately, each person has their own chopsticks, rice bowls, cups, spoons, just like everyone has their own toothbrush, and then everyone has their own recipes and different types of ingredients. , Restaurants can supervise the implementation, in addition to publicize eyes, ears, hearts, and update concepts, public chopsticks are respect and love, and responsible protection." Zhu Yi said.

　　With the increasing call for public chopsticks and meal sharing systems in various places, at the policy level, more local standards and industry guidelines have been introduced.

　　The Beijing Culinary Association and the Beijing Food and Beverage Industry Association jointly issued the “Proposal on Promoting Public Chopsticks and Public Spoons to Build a Civilized Dining Table” on March 9, calling on Beijing’s catering services to be equipped with public chopsticks and public spoons. Public chopsticks and public spoons marked with the word "public"; strictly clean and disinfect the public chopsticks and public spoons; set up special storage areas for the public chopsticks and public spoons; place the corresponding public chopsticks and public spoons according to the table specifications, number of guests, and types of dishes.

　　"Public chopsticks need to grow three centimeters." In an interview with the Beiqing Daily reporter, Liu Yuchi, executive vice president of the Beijing Culinary Association, said that changing an old lifestyle habit cannot be solved overnight, mainly through continuous advocacy and publicity , The association put forward the creation of "rest assured restaurant", among which there are requirements on the public chopsticks and spoons on the table. As for the details, we recommend that merchants use "extra-long" male chopsticks that are 3 cm longer than ordinary chopsticks, so that consumers are not likely to get confused when dining.

　　Text/Reporter reporter Zhu Jianyong intern Xu Yinhao Wang Qianrun

　　Coordinator/Zhang Bin