When most foodservice professionals think of sanitation and food safety, they tend to think of the back-of-the-house; all those hands working with raw food products where foodborne illnesses lurk. The front-of-the-house staff also has the opportunity to keep food safe. Whether it’s the hygiene of the server, or the seemingly harmless work practices that introduce unsafe elements into the environment, food safety should be as great a concern in the service area as in the kitchen. The importance of food safety cannot be overemphasized. Few things are as detrimental to a foodservice establishment as an outbreak of a food-borne illness caused by poor sanitary practices.