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.