The buffet—up close and personal with everyone’s germs
If you love eating a little of this, and a little of that, make sure to be the restaurant’s first brunch reservation of the day. Otherwise, you can’t really control whose fingers have gone where, what’s been dipped into, or sneezed upon. “I avoid brunch buffets like the plague, especially anything with hollandaise sauce. Open buffets provide too much exposure to the public, plus, are subject to temperatures in the danger zone—they’re a bacterial cross-contamination paradise,” says Jerry Trice, executive chef and owner of Gunther & Co., in Baltimore.