Hi, PrestigiousPeach I want acknowledge the rest of your review. I read the whole thing. I also want to acknowledge that I don't represent this restaurant nor am I associated with them at all. I do want to address the misinformation you have in the title and included in the review. I'm not sure that soap dilution is a huge food safety issue. I worked professionally in biologics & cleanroom decontamination for a few years, and I have a certification in food safety. I am a biology professional. The purpose of soap in handwashing is to provide a surfactant. The surfactant basically works by making it difficult for microbes to stay on a surface. Some soaps also include a detergent, which can separate water-soluble and non-soluble (oils/fats) elements. Detergents can help break up cell walls and kill germs. They can also be very drying, because your skin needs oils, so they are not always in hand soaps, or are often very diluted. Even quite diluted, both of these are still pretty effective at removing germs (surfactants) and destroying them (detergents). Most hand soaps can remove germs, using surfactants only, to a food-safe level, as long as you wash your hands long enough and clean in-between fingers, under nails, and up to wrists. There are not really any studies showing an ineffective dilution of handsoap. There is a lot of evidence that handwashing is most effective when done thoroughly The most important thing when washing hands is to be thorough, and take your time.