A slice of lemon in a glass of water at a restaurant

[lafinfil]

kap wrote:
most restaurants use the same knife that has been cutting meat to cut lemons and/or used the same cutting board for both. Hence, it's the cross-contamination.

I don't believe this is correct. In most establishments the bar is responsible for cutting
up all the garnishes for drinks. Also most places buy their meat precut to portion size
and even if they do cut their own meat, the knife used for that is vastly different
than a knife used for cutting garnishes.