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.

Do You Have Enough Table Service?

Knowing how much restaurant glassware, bar glassware, china dinnerware and restaurant flatware to have on hand can be challenging. Fortunately Libbey Inc. has created a series of table service guides to help you estimate your needs.

Check out the links below to make sure you have enough table service for your restaurant or bar:

Libbey’s Bar Glassware Guide – http://www.libbey.com/content/view/101/181/

Libbey’s Restaurant Glassware Guide - http://www.libbey.com/content/view/102/182/

Libbey’s China Dinnerware Guide - http://www.libbey.com/content/view/103/184/

Libbey’s Flatware Guide - http://www.libbey.com/content/view/104/185/

Proper Handling of Glassware

Proper restaurant glassware handling can reduce breakage and damage. There are two primary types of damage to restaurant glassware – thermal shock and mechanical shock.

Thermal shock occurs when restaurant glassware experiences a sudden, drastic temperature change. Glass is known for holding temperature, and a rapid change in temperature can cause enough stress to result in breakage.

Mechanical shock in restaurant glassware occurs when a glass comes into contact with another object such as a spoon, a beer tap, another glass or a piece of china. This kind of contact can cause minuscule abrasions to your restaurant glassware, invisible to the eye, but over time these abrasions can cause permanent weakness to your restaurant glassware.

Below are some tips for extending the life of your restaurant glassware:

• Never pick up restaurant glassware in bouquets.
• Always use an ice scoop with your restaurant glassware. Never scoop ice with the glass itself.
• Never stack restaurant glassware.
• Before pouring a hot beverage into a glass, preheat the glass with hot water.
• Never let restaurant glassware come into contact with a beer tap.
• Always have an adequate back-up supply of restaurant glassware for rush periods.
• Avoid glass-to-glass contact, especially while stored in overhead glass racks.
• Always handle restaurant glassware gently.
• Be sure to inspect restaurant glassware often for abrasions, cracks and chips.
• Never put flatware into restaurant glassware.
• Never overload bus trays with restaurant glassware.
• Always remove each piece of restaurant glassware from bus trays one at a time.
• Always use correct dish racks for each type of restaurant glassware.

Do You Know Your Plastics?

There are three main types of plastic commonly used in the food service industry: polycarbonate, polypropylene and polyethylene. Do you know the difference between each type? It can be confusing to remember the properties of each, so read on to learn more about the differences of each.

Polycarbonate
Polycarbonate is best identified by its crystal clear composition. It is virtually unbreakable, making this durable plastic ideal for glassware and dinnerware used in outdoor applications. Polycarbonate is also chemical and stain-resistant, making it very easy to clean and maintain. The one downside to polycarbonate is that it can be susceptible to steam and very high temperatures (safe temperature range: -40 – 210 degrees Fahrenheit).

Polypropylene
Polypropylene can be identified for its translucent composition. Some of the major advantages of polypropylene are that it is chemical-resistant (making it safe for chemical wash dishwashers); it is flexible and is typically slightly cheaper that other types of plastic. The major disadvantage of polypropylene is that it does not withstand high heat, and may not be safe for high heat dishwashers (safe temperature range: -40 – 160 degrees Fahrenheit).  

Polyethylene
Polyethylene can be identified for its white-colored composition. Polyethylene is both chemical and stain-resistant, making it safe for chemical dishwashers. Its largest disadvantage is that, much like polypropylene, it does not withstand high heat and may not be safe for high heat dishwashers (safe temperature range: -40 – 160 degrees Fahrenheit). Also, its white color does not allow you to see through the material, so when food is stored in polyethylene containers the container must be opened to view its contents.  

Do You Practice Proper Wine Service?

Executing proper wine service can be intimidating for some servers. However, you don’t have to be a wine connoisseur yourself to properly serve a bottle of wine. Below is a general overview on how to properly serve a bottle of wine.

1. When someone at your table orders a bottle of wine, that individual is considered to be the host of the table. While taking the wine order, be sure to make eye contact with the host and repeat the wine choice, vintage, and vineyard to clarify their order.

2. Once you have the order, make sure you have an accurate count of wine glasses. If they are not already on the table, make sure they are completely polished and ready for service prior to bringing them to the table.

3. Prior to approaching the table with the wine, double-check the name of the wine, vintage, and vineyard to ensure your have the correct bottle. Also make sure that you have a folded napkin and a waiter’s corkscrew.

4. As you approach the table with the host’s selection, make sure the bottle of wine is lying on the folded napkin, with the label facing up towards your host. Position yourself to the right of the host and repeat the name of the wine, vintage, and vineyard to the host.

5. Once the host approves of the bottle, take the folded napkin and place it on the forearm of the hand in which you are holding the bottle. While holding the bottle by its neck, take your corkscrew knife and cut the foil off the top of the bottle just underneath the lip on the bottle neck. Use the folded napkin to wipe any debris or dust from the lip of the bottle before beginning to extract the cork. Place your corkscrew into the cork and turn clockwise while applying pressure. Once you have gotten down to about 3/4 of the depth of the corkscrew, stop, and hold the neck of the bottle with one hand, while pulling up the corkscrew with the other. Make sure the label is always facing the host.

6. Once the cork has been extracted from the bottle set the cork to the right of your host for their approval. Before you begin to pour a 1-2 oz. taste for your host, use the folded napkin to again wipe the lip of the bottle from any cork debris or residue.

7. Once the host approves of the wine, begin to pour each of the guests starting with the ladies and then the men going clockwise around the table from the left of the host. Always finish with the host regardless of their sex.

Looking Beyond the Beer Mug

You are probably already aware that specialty, craft beers are increasing in popularity in bars all across the country. These beers are often seen being served in an assorted variety of pilsner glasses, pint glasses, footed glassware, mugs and steins and snifters. However, do you know that the style of glassware in which the beer is served offers more than just an aesthetically pleasing beverage?

According to CraftBeer.com the glass in which a beer is served helps to enhance the beer’s flavor, aroma and head. How do you know which type of beer to serve in which glass? Easy, just use CraftBeer.com’s online beer glassware guide. The interactive tool allows you to click on a style of glassware, and then offers suggested types of beers that will benefit from that particular style of glass.

Once you have figured out which types of glassware are best suited to your bar’s beer offerings, click on over to Serv-U’s glassware section to purchase the glassware you need at the most competitive price.

Bar Equipment Storage Solutions – Glass Racks

Bar equipment that helps to organize and provide storage is key to the efficiency of your bar and bar employees. Glass racks are a great piece of bar equipment because they allow you to safely access and store your glassware.

Glass racks, like most bar equipment items, are available in many different shapes and sizes. Most glass racks are designed to be suspended from the ceiling or mounted to some type of overhead structure in your bar. With glass racks available in brass, chrome and black finishes you can be certain to find a glass rack that will easily coordinate with your existing bar equipment and bar décor.

Glass racks are typically thought of to store stemmed glassware, however Serv-U also sells backbar glass racks that will accommodate your non-stemmed glassware as well. These backbar glass racks feature removable, sliding glass racks that provide easy access to pilsner glasses, hi-ball glasses, rocks glasses and bar tumblers.

Bar Equipment for a Busy Bar – Bar Maid® Electric Glass Washers

Heavy duty electric glass washers from Bar Maid are one piece of bar equipment that no busy bar should be without. Bar Maid glass washers are built to be a tough piece of bar equipment and are designed to consistently deliver effective results.

Bar Maid glass washers are a convenient piece of bar equipment and can be installed in virtually any commercial bar sink within seconds. Bar Maid glass washers deliver crystal clear glassware faster. This piece of bar equipment features five rotating brushes that easily cleans glassware in only one handling, thus reducing breakage and saving time and money.

Bar Maid glass washers are built with unmatched quality and reliability. Bronze bearings, polished 11 gauge stainless steel and the best motors all deliver long, trouble-free operation. Each Bar Maid glass washer is tested to the toughest UL, CSA and NSF standards by ETL.

With over 40 years as the industry leader and the choice of most major hotels, restaurants and chains, it’s easy to see why a Bar Maid glass washer is one piece of bar equipment you can’t do without.

In the heat of summer, who doesn’t want an ice cold glass of lemonade, sangria, iced tea or punch? Serving these icy drinks during outdoor parties, buffets or banquets is best done in an iced beverage dispenser. Commercial iced beverage dispensers are the finest way to serve drinks to a large number of people within a short time span, and transport icy beverages to different locations safely and conveniently. On top of these benefits, iced drink dispensers are often equipped with advanced features.

Glass beverage dispensers provide your guests with a beautiful and functional display. If you are interested in a variety of shapes and capacities, check out Cal-Mil’s selection of iced beverage dispensers. Some are equipped with black wrought iron bases for elegant display and drip trays for cleanliness. All dispensers have removable ice chambers, allowing ice to cool your beverage without diluting the flavor of the product as it melts.

For the most durability, consider iced beverage dispensers with high impact plastic construction. Tablecraft iced beverage dispensers are resistant to scratching and denting, making them ideal for transport in a catering operation. Carlisle clear iced beverage dispensers feature tight fitting hinge-less lids to prevent spills. Some models have deluxe spring-action faucets and removable drip trays. Choosing the best construction saves you the labor of cleaning up spills and the expense of a pile of napkins.

Juices, punches and sangrias need optimal temperature settings, but iced tea has an additional requirement—optimum brewing. Stainless steel iced tea urns will give you the best brew for your buck. People will appreciate tea that has been carefully brewed and sits at the ideal icy temperature.

When the weather gets chilly, there is no doubt that coffee brewers, urns and percolators will become the most popular beverage dispensers on buffet tables and banquet spreads. Serv-U also carries quality warm beverage dispensers to use when the heat wave passes!