why would they? if you wanted someone trained in food chemistry then your coffee would cost 2x. hell, chances are the manager doesn't know much more, either.

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.