Upscale restaurants will generally do a better job here with temperature control and regular inspections.

Having a food handlers card as a chef is generally required but not for expo or servers and questionable for line chefs outside of higher end establishments.

Bottom line, unless you’re at a Michelin or Beard restaurant you should expect you’re being exposed to more harmful stuff than you’d expect.

In the best-run high-turnover locations where cleaning agents are used according to a rigorous schedule proven to prevent slime and bacteria, it might be even more likely to have exposure if the chemicals are habitually incompletely rinsed from the apparatus afterward.

they have dishwasher, they put cups in dishwasher, they run, they serve in clean cups.

it's clear from the article that this is an issue across the entire food service industry, and has nothing to do with whether or not your pimply faced barista knows what the safe level of rinse aid in pre-made clears is.