The Glassware Guide

March 8, 2011
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Do's & Dont's

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Whether you own a restaurant or you’re a frequent diner, it is widely known that beverage sales contribute largely to a restaurant’s overall profit. Deciding what glassware to stock at your facility is an important factor to take into consideration. At Mission we have a large variety of Restaurant Glassware to choose from all at our best possible price. It’s also important to consider a line of glassware that will be easy to replace and build on as you grow. 99% of people who handle glassware have broken a piece of glass at some point along the way-it’s an inevitable reality. In a restaurant environment, especially during rush hour, the chances of chipping or breaking a glass go up even more.  This “Glassware Guide” is an attempt to better familiarize our customers with the basic tips and good practices so that you can invest in glassware that will last.

The two most common reasons that glasses break at the frequency they do  are as follows:

THERMAL SHOCK: Thermal Shock occurs when a glass at a certain temperature comes in contact with another temperature extreme. For instance, a glass straight out of the dish machine shouldn’t be used right away for ice water. The glass needs to cool down to room temperature  before it’s safe to use. This works the same way when the variables are inverted: a cold glass shouldn’t be exposed to high heat temperatures until it has reached room temperature. It’s the drastic temperature changes that cause stress on the glass and consequently make it more susceptible to breakage. MECHANICAL SHOCK: Mechanical shock occurs when a glass comes in direct contact with another glass or clashes with something else {platter, spoon, sink, etc.}. These small, forceful impacts create invisible abrasions or weaknesses in the glass which make it highly susceptible to breakage over time. Mechanical Shock is perhaps the most common-yet most easily preventable way- to break your glassware.

Tips To Remember:

  • Depending on the number of people you have dining make sure to have an adequate supply of glassware on hand so that your glasses coming from the dishwasher can get to proper temperature before going into service
  • When cleaning or polishing wine glasses don’t rotate the bowl and the base in the opposite direction as this can cause the stem to break off
  • Some people think adding vinegar to the dish machine’s final rinse helps result in streak-free glasses
  • Pick up glasses one by one, not in clusters, because friction occurs when grouped together
  • Never use glassware in the place of an ice scooper. If your glass breaks while in the ice supply it’s not only difficult to see it & extract it, but it could end up in your customer’s drink
  • When bussing tables, use caution and don’t stack glasses. Rather, put into racks or trays for optimal transportation
  • Never store flatware in glasses
  • Never stack glass on glass when storing as it can get stuck and easily crack when stored this way.
  • Throw away any chipped or cracked glassware. NEVER serve to your customer when there is a flaw in the glass.

    To view our full selection of glassware click here. Most of these tips are common knowledge but our hope is that it has refreshed your memory on good glassware practices. Have any questions? Email us at order@missionrs.com or call us at 1-800-319-0690

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