Fig 1. Characteristics of thermal paper handling by study participants.

A) In most of the dining stations, individuals handled thermal paper for 10–12 minutes. Two stations were associated with decreased handling times, the salad station and Chef’s Table. Both of these stations involve preparing food prior to the acceptance of the receipt. Groups with different superscripts (letters a, b) indicate significant differences, p<0.05, Bonferroni adjusted posthoc comparisons after significant 1-way ANOVA. B) Characteristics of the number of fingers individuals used to handle thermal receipts. C) Characteristics of the number of folds participants made when handling thermal receipts.