Understanding proper handwashing steps for Chick-fil-A team leaders and why splashing water on others isn’t part of it

Hand hygiene isn’t just a box to check. At a busy Chick-fil-A, clean hands are part of the guest experience—just as important as a warm welcome or a perfectly toasted bun. The moment you step onto the floor as a team leader, you’re signaling how seriously the team should take every scrub, rinse, and dry. So let’s talk about a quick, clear moment that matters: washing your hands the right way. It’s not about fancy tricks; it’s about consistent, practical habits that keep guests safe and the line moving smoothly.

A tiny quiz to anchor the idea

If you’re ever wondering what actually counts as a step in proper hand washing, here’s a straightforward example you might see in a quick-fire check-in with teammates:

Which is NOT a step in properly washing your hands?

A. Rinse and dry

B. Turn off nozzles

C. Splash water on others

D. Get soap and lather hands to forearms

If you circled C, you’re onto something. Splashing water on someone else is not how you wash your hands. The entire purpose of hand hygiene is to remove germs from your own hands and forearms, not to spread them around. It’s a small detail with big consequences for food safety and guest confidence.

Now, let’s unpack why that answer makes sense and how the other steps fit into a clean routine you can model every shift.

What proper hand washing actually looks like

Think of it as a simple, repeatable ritual. The goal is coverage—from fingertips to forearms—and a complete rinse away of soap and any loosened germs. Here’s how it typically breaks down in a fast-paced service floor:

• Rinse and wet: Start with clean water to wet your hands and forearms. This preps the skin and helps the soap work more effectively.

• Soap up and scrub: Lather from the palms up to the forearms, paying attention to key surfaces—between the fingers, under nails, thumbs, and cuticles. The idea is to remove the invisible stuff that can cling in crevices you might not notice right away.

• Scrub for 20 seconds: That’s roughly the time it takes to recite a short verse of a chorus you like or hum a quick tune in your head. The CDC emphasizes about 20 seconds to break bacteria’s grip. If you’re wearing a timer or a watch, great; if not, a quick mental beat or a few counts do the trick.

• Rinse thoroughly: Rinse away all the soap, again from forearms down to the fingers. Leftover soap can irritate skin and can mask any remaining germs you were hoping to wash away.

• Dry completely: Use clean paper towels or a dedicated hand dryer. Dry hands well because damp hands transfer germs more readily than dry hands.

• Turn off the faucet: Use a paper towel to turn off the faucet or nozzle. This step helps keep the hands clean and avoids recontaminating them with the faucet handle’s surface.

Why these steps matter for a Chick-fil-A front-line role

There’s a rhythm to restaurant life: high tempo, high standards, quick turns. Hand washing isn’t a fancy add-on; it’s foundational. When a team leader demonstrates proper technique, two things happen:

• Consistency: Guests notice when they’re greeted with confidence and cleanliness. It reinforces trust that the team cares about food safety and guest comfort.

• Efficiency: A clear routine reduces hesitation and questions. If everyone knows the steps, the line flows more smoothly, and you reduce the risk of cross-contamination—especially during peak times.

A quick note on the not-so-good option

Let’s dwell on the “what not to do” part for a moment. Splashing water on others is more than a silly trope; it’s a recipe for mess, discomfort, and potential contamination. The goal of hand washing is to remove microbes, not to spread them around. Even a small amount of residual moisture on a towel or the faucet handle can become a conduit for germs if someone else touches it with wet hands. In a restaurant setting, where many hands touch shared surfaces, that tiny slip can ripple through the team and to guests.

A practical mindset for team leads

If you’re leading a crew, you don’t only need to know the steps—you need to model them. Here are a few practical angles that make a real difference:

• Lead by example: When you wash hands—properly—you send a message that sanitation isn’t optional. Your teammates will mirror your habits, so show, don’t just tell.

• Keep the stations stocked and tidy: Paper towels, soap, and clean water are non-negotiables. A soap bottle that’s nearly empty or a faucet that’s dripping can derail a clean routine.

• Short, sharp reminders: Post friendly, concise cues near sinks about the 20-second scrub and the final faucet turn-off. It’s a quick mental prompt that keeps habits sharp.

• Gentle corrections: If someone skips a step, a quick, respectful nudge works better than a lecture. “Hey, let’s re-wash and make sure we scrub under the nails; we want this to be a clean, comfortable experience for guests.” It keeps the tone positive.

• Tie it to guest experience: When you acknowledge the direct link between clean hands and delicious food, the why becomes obvious. It’s not just a rule; it’s a promise you’re making to every guest.

A little science and a lot of everyday practicality

A lot of this comes down to the grip of microscopic germs you can’t see with the naked eye. Bacteria, viruses, and other microbes don’t take coffee breaks; they cling to skin until a proper wash dislodges them. The rinse and dry steps aren’t cosmetic; they’re about removing and then securing away contaminants. The act of turning off the nozzle after drying, as awkward as it might feel in a hurry, is a small defensive move that reduces the chance of reintroducing germs to clean hands.

For the curious minds among you, here’s a quick frame you can tuck into your mental toolbox: soap loosens the microbes; water rinses them away; friction from scrubbing breaks bonds and removes grime; then drying eliminates moisture that helps microbes cling to skin. The final faucet hand-off with a towel minimizes the chance of recontamination on contact surfaces.

A short digression that still stays on track

You ever notice how a well-run kitchen feels? There’s a rhythm to it: the sizzle, the clink of metal, a well-timed glance from a supervisor, and the hum of conversation that settles into a smooth tempo. Hand washing is the quiet backbone of that rhythm. It’s the moment that resets the day’s tempo—no drama, just clean hands and clear intentions. And when you’re in a leadership role, you’re the one who keeps that tempo steady. It’s not glamorous, but it pays off in consistency and guest confidence.

Putting it into everyday life (without losing focus)

The same basics work outside of work, too. When you’re cooking at home, sharing a meal with friends, or helping a neighbor, applying this routine can make a real difference. The steps aren’t a secret; they’re a reliable tool you can carry anywhere. The real question becomes: will you take a moment to wash properly, even during the busiest hours? The answer, in practice, reveals your leadership style as much as any KPI.

What to remember when you’re POS-ready and on the fly

• The only not-a-step option is splashing water on others. It goes against the core purpose of hygiene and creates more risk than it solves.

• The rest of the sequence—wet, soap, scrub (including forearms), rinse, dry, and turn off the nozzle—provides a straightforward path to clean hands.

• Your behavior shapes the team’s norms. Demonstrate the steps, call out the reasons concisely, and keep everyone moving with a calm, confident tone.

A quick, friendly recap

• Rinse and dry: Yes, you rinse first and you dry last. Dry hands don’t carry moisture that helps germs travel.

• Turn off nozzles: Yes, use a towel to shut off the faucet so clean hands stay clean.

• Soap and lather to forearms: Yes, cover all the surfaces—hands, wrists, and forearms—for thorough cleaning.

• Splash water on others: No, and here’s why—hand hygiene protects guests and teammates; spreading water won’t help anyone and it muddles the goal.

If you’re thinking about how this looks on a shift, picture a moment where a guest steps up to order, and the person taking the order has just demonstrated perfect hand hygiene. The guest doesn’t notice a lot of drama; they notice the calm, the cleanliness, the ease in the exchange, and the sense that every part of the experience has been crafted with care. That’s what you’re aiming for as a leader: momentum, trust, and consistent safety.

Final thoughts: small habits, big impact

In the loud, fast pace of a chicken fast-food lineup, small habits power big outcomes. Proper hand washing might seem like a tiny thing, but it’s one of those quiet, dependable assurances you can offer guests every single shift. It’s one of those “you know it when you see it” moments that separates a good team from a great one.

If you want to keep this top of mind, consider a tiny ritual: a quick hand-wash checklist at the station—just a mental prompt or a tiny card that sits by the sink. It’s not about adding more tasks; it’s about reinforcing the simplest, most important one you’ll do all day.

And yes, the correct answer to that little quiz is C—splash water on others is not a hand-washing step. It’s a reminder that good hygiene is personal, precise, and purpose-driven. Keep that in sight, lead with it, and you’ll help your team deliver both great service and solid food safety every time.

If you’d like, I can tailor this into a brief, coworker-friendly handout you can post near sinks or share in a team huddle. It’s a small tool, but when everyone’s on the same page about the basics, the whole operation feels smoother, safer, and more inviting for guests.