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There are multiple guides for how to "properly" wash your hands, I decided Jamie would err on the side of cleanliness.

0512-------------------------------------
(very very early Tuesday morning, INT: Capsaicin Lounge kitchen)

[closeup of JH's hands]
JH: Cold water alone isn't going to do anything. You want it hot, just a few degrees shy of painful, and one squirt of soap.
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[closeup of JH's hands]
JH: Don't worry about your palms or the backs of your hands, they'll take care of themselves unless you've been handling something particularly sticky. Get between the fingers, get the fingernails.
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[closeup of JH's hands]
JH: Rinse thoroughly, pat dry on your towel, total elapsed time should be less than five seconds. Remember, you'll be doing this every time you start a new project, every time you touch your face or a non-kitchen surface, and definitely every time you touch raw meat of any sort.
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JH: Depending on what I'm doing, I wash my hands about every five to ten minutes, so in a typical eight hour shift, you'll be washing your hands about a hundred times.
JH: I don't know if you had a moisturizing regimen, but if you did, you can go ahead and forget it.
ChA: Yes chef.