Posted on February 11 2019
Glass is fragile and can break if not handled or cared for properly. In a busy restaurant or bar, accidents happen. Sometimes breakage is unavoidable, but you can minimize breakage by following these simple instructions.
Never stack your glasses: When glassware is stacked, unwanted friction occurs. This unneeded stress is not good for your glasses and over time can cause them to break. Stacked glasses are more likely to tip over, shattering the entire stack. Carry glasses in a glassware keeper or stacker, as opposed to stacking them individually.
Never carry glasses in bouquets: While this is a tempting way to carry several glasses at once, over time it does more harm than good. The clinking of the glasses against one another makes them weaker and prone to breakage. Use a serving tray or a glassware stacker instead.
Do not add ice to a hot glass: This temperature shock is detrimental to the glass as the cold ice in a hot glass makes it more likely to crack or break.
Keep an adequate supply of glassware on hand: If you do not have enough glassware, then you may be forced to use dishes straight from the dishwasher for drink service. These dishes will still be wet, and can develop unsightly water spots. Also, these glasses will still be warm and when subjected to ice will suffer thermal shock.
Never use a glass in place of an ice scoop: Not only is this an unsanitary ice handling practice, it can cause the glass to crack or break. Broken glass in an ice bin is very dangerous. It is difficult to locate and extract, and could end up in a customer’s drink. Use an ice scoop instead.
Never use a glass to carry or store flatware: The clinking and banging of the metal flatware decreases the integrity of your glass, and can cause it to crack, chip or break. Avoid this by using a bus tray designed to divide up glassware and flatware for carrying.
Never let the beer tap come in contact with the glass: The constant clinking of the glass against the beer tap causes strain on the glass, making it prone to breakage.
Take care when bussing: Carefully place glassware in the carts and avoid stacking. In a rush period, you want to bus tables as quickly as possible to get the next group of customers in, but banging glassware around with dishes and flatware just makes it prone to breakage.
Never serve a beverage in a chipped or cracked glass:
Not only is this bad for your presentation, but a chip or crack in glass means that the structure has been compromised. You do not want a glass to break when in use by a customer. Discard chipped glasses immediately.