How to Handle Glassware Guide

The purchase of glassware can be a large and ongoing expense for a restaurant if glassware is improperly handled. The correct handling of glassware can help ensure a long life. Breakage is inevitable, but there are some simple ways that will help you curtail additional expense and prevent injuries.

Mechanical Shock, better known as the clashing of multiple glasses together or with other objects is by far the most often and most preventable forms of breakage. Even slight shocks to a glass can cause abrasions that aren't visible to the eye, but can create a weakness in the glass. Below are some do's and don'ts that will help deter Mechanical Shock breakage.

• Glasses should be picked up one at a time, never in a bouquet
• Never, ever stack glasses. Glassware can stick together or form a suction between the glasses, which can result in breakage and injury when trying to pull them apart
• Don't use the glass as an ice scoop
• Dump the ice before placing the glass in a bus tray
• Use caution when adding or removing glasses from overhead glass racks. A simple glass on glass contact can create cracks
• Never put flatware inside the glass when cleaning tables
• Replace worn glass bushes in the bar area. Worn bristles mean more contact with the stem of the brush
• Don't carry items that can block your view
• Use caution when entering and exiting swinging doors. Speedway crashes during rush hour occur most often at the busiest times of day
• Use only dishwasher racks for glasses only. One size doesn't fit all.

Thermal Shock is caused when a sudden temperature change, such as pouring hot liquid into a cold glass. The stress can result in breakage. Always pre-heat glasses with hot water when pouring hot drinks and don't put cold water in a glass right out of the dishwasher.

Instawares carries a wide array of the glassware to serve just about any conceivable beverage in style. Click on the links below to find yours:

Be sure to have enough glasses on hand to serve your guest without washing glasses during busy meal times. You should have at least two glasses on hand for each guest you expect to sit down at your tables each day. Below are the number of glasses you'll need to serve a casual breakfast, lunch and dinner for a 100 seat restaurant.