Avoiding Glassware Shock

The glassware in any restaurant or bar gets used quite a bit. If proper precautions are not used when handling glassware, then glassware can be a big expense for many restaurants and bars. According to Libbey® the most common causes of damage to glassware include thermal shock and mechanical shock.

Thermal shock is the result of glass experiencing a sudden temperature change. Glass holds temperature, and a rapid change in temperature can cause enough stress to result in breakage. For example, a glass that has held ice cannot go directly into the dishwasher; a glass war from the dishwasher should not go directly into service; and cold water or ice should not be put into a warm or hot glass or cup. In all cases, the glass needs to reach room temperature before being taken to the other extreme, and the thicker or heavier the item, the more time is needed. Cracks that result from thermal shock usually form around abrasions caused by mechanical impact, increasing the chances of breakage.

Mechanical shock in glassware is the direct result of contact with another object, such as a spoon, a beer tap, another glass, or a piece of china. This kind of contact can cause a minute abrasion, invisible to the eye, but a source of weakness in the glass, making it more susceptible to bre

Tips on Glassware Handling

One of the most important merchandising tools used by restaurants and bars is glassware. Glassware needs to be properly handled and maintained at all times. Proper handling will ensure less breakage and damage, resulting in higher productivity and lower incidences of injury accidents.

Below are some general guidelines from Libbey® on how to properly handle glassware:

• Keep adequate supplies of glassware in order to prevent recently washed items from going directly into service.
• Place guides on scrap tables for bussing staff to place glass, china, and flatware in separate areas.
• Check dishwasher temperature twice daily.
• Replace worn glass washer brushes.
• Instruct bussing staff to BE QUIET. No one wants to eat in a noisy place. This will cut down on breakage of glassware, as well as help create a pleasant, quiet atmosphere.
• Never put cold water or ice into a warm or hot glass.
• Bus glassware directly into racks, or use divided bus trays with flatware baskets.
• Color code racks for different glass, china, and flatware items.
• Remove severely abraded glass from service.

Best Practices for Preventing Slip & Fall Accidents

To help restaurants prevent injuries and reduce liability, Cintas Corporation issued a list of best practices for reducing slip and fall accidents. According to data compiled by CNA, slip and fall accidents account for more than 21 percent of Worker’s Compensation Claims and 59 percent of general liability claim costs.

Research shows that the single most important factor in determining the slip resistance of a floor is how it’s cleaned and maintained – not the floor’s type, finish or cleaner.

Below are some tips to consider:

• Select the best floor material for the area
• Identify the right cleaner for the job
• Implement proper cleaning tools and supplies
• Follow manufacturer guidelines
• Develop a written protocol for floor maintenance
• Establish a floor cleaning schedule
• Train staff on floor cleaning protocol
• Follow up to ensure protocol is followed, and hold staff accountable

Slip and fall accidents are not wanted by any restaurant. Not only can they result in a worker or patron injury, they can create a public relations nightmare. Slips and falls can potentially cost a business thousands in settlement costs and legal fees.

For more information on preventing slips and falls in your restaurant visit Cintas Corporation’s website.