Anyone working in a California restaurant or bar who prepares ready-to-eat food - from bagels to sushi to fruit salad to cocktails - has to wear gloves or use deli tissue, spatulas or tongs. The statute was intended to make minor changes to the California Retail Food Code, because food safety is something we have to take very seriously. [...] there was no resistance, and AB1252 sailed through both houses of the Legislature with unanimous approval in 2013 and was signed by the governor. Food makers, restaurateurs and bartenders argue that the glove law is not only cost prohibitive, wasteful and counterproductive to environmental strides such as plastic bag bans, it is also not particularly valuable to public health. The repeal attempt has been marked as emergency legislation, needs a two-thirds vote from the Assembly and state Senate, and must be signed by the governor. Aaron Smith, executive director of the U.S. Bartenders' Guild and co-owner of 15 Romolo, a bar in North Beach, figures he'd lose $80,000 a year in revenue from the cost of gloves and inefficiency. Bare hands neededThat doesn't take into account the dexterity that cooks and bartenders would lose for tasks such as preparing sushi or garnishing a drink with a lemon twist, which they say is nearly impossible when hands aren't bare. [...] some sushi chefs have argued that part of the skill that goes into raw fish preparation is the temperature of one's hands.