When you run a restaurant, glassware breakage and wear and tear cannot be avoided. However, if staff follows these five simple tips you can increase the longevity of your glassware.
1. DON’T STACK GLASSWARE. DO USE A GLASS RACK TO HOLD GLASSWARE.
Stacking glassware causes friction and damage glasses. In addition, stacked glasses are more likely to tip over. When they do, the whole stack can break.
2. DON’T CARRY GLASSES STACKED INSIDE EACH OTHER. DO USE A SERVING TRAY OR GLASSWARE RACK INSTEAD.
You may see staff who stack glasses together when bussing a table. This will damage the glasses over time and make them more prone to breakage. Take the time to put them on a serving tray when bussing a table or in a glass rack.
3. DON’T USE GLASSWARE RIGHT OUT OF THE DISHWASHER. DO ALLOW IT TO DRY AND COOL BEFORE REUSING.
If you put ice in a warm glass the rapid change in temperature can crack or break the glass. Instead let it cool and dry. This will avoid water spots, protect against breakage and ensure that the drink served is not warmer than is optimal for your customers.
4. DON’T USE GLASSWARE FOR ANYTHING BUT SERVING. DO HAVE THE APPROPRIATE GLASSWARE ON HAND FOR THE TYPES OF DRINKS YOU SERVE.
A glass is not a vase, ice scoop, flatware holder etc. It is a glass. If you use it for anything other than for serving beverages, you run the risk of it chipping, cracking or breaking. If a piece of the glass gets into food or another beverage it can be dangerous for customers and staff.
5. DON’T SERVE BEVERAGES IN CHIPPED OR CRACKED GLASSWARE. DO ORDER NEW GLASSWARE TO MEET YOUR VOLUMES.
A chipped and cracked glass can be dangerous for customers and staff. They are weakened and can break or chip or crack further. This could cause someone to get cut by a glass shard when handling the glass or taking a drink. If you see a chipped glass, get rid of it immediately and safely recycle it if possible. Do an inventory of your glassware and order more from your restaurant supplier to meet your restaurants needs.