What is a key method for preventing customers from refilling dirty plates at a self-service area?

Assigning a staff member to monitor guests is a key method for preventing customers from refilling dirty plates at a self-service area because it provides direct oversight and guidance to patrons. A staff member can actively enforce rules about cleanliness, ensuring that guests do not refill plates that may have come into contact with contaminants. This human presence not only helps maintain food safety standards but also empowers the team to intervene if they notice unsafe practices.

A monitoring staff member can remind customers of the hygiene policies in place and can assist by directing them on proper self-service etiquette. This proactive measure helps to maintain a sanitary environment and decreases the risk of foodborne illnesses, thereby enhancing overall guest safety and satisfaction.

While the other options can contribute to food safety, they do not offer the same level of direct intervention and assurance that comes with having staff present to manage the self-service area effectively.