Handling Glassware: Money Saving Tips
Breakage is a regular, recurring expense for restaurants and caterers. The problem is, the root of the problem is usually staff rather than customers. Proper handling can extend the life of glassware, saving establishments thousands of dollars in both replacement costs and customer care.
Whether for restaurant or home, taking care of glasses and stemware will most certainly extended the life of each piece. In restaurants the clinking sounds of dishes and glasses knocking against each other is so common, and we rarely pay it any mind. The problem is, stacking glassware and carrying too much at a time causes quicker depreciation—it’s actually a costly mistake.
Though TigerChef offers restaurant-quality glassware at some of the best prices you’ll find, we want them to last you, well, a lifetime. So we’ve composed a guide to help extend the life of your investment.
Thermal Shock
Thermal shock occurs as a result of glass experiencing a sudden change in temperature. Since glass holds temperature well, rapid changes actually cause stress, which can result in breakage.
- DO NOT put a cold glass (such as one that has recently held ice) into warmer water. Glass needs to adjust to room temperature first. This means cold glassware should not be immediately put into a dishwasher.
- DO NOT fill hot or warm glasses with cold beverages or ice. The stress works both ways, so again, glassware needs to first adjust to room temperature.
Mechanical Shock
Mechanical shock occurs when glassware comes in direct contact with another object, such as a spoon, beer tap, dinnerware (china, etc.), or even other glasses. You may not immediately notice the results of mechanical shock—commonly small abrasions invisible to the naked eye—but they do weaken the glass, making it more susceptible to breakage.
- DO NOT stack glasses and do not carry them in “bouquets” (do not carry multiple glasses in one hand).
- DO NOT move glassware from one extreme temperature to another. Always allow glassware to reach room temperature first, and its best to preheat glasses you will be filling with hot liquids.
- ALWAYS use a rack for dishwasher cleaning, making sure various pieces of glassware do not touch each other. When washing by hand, bring one item at a time into the sink, and wash under water, without allowing glassware to come in contact with the sink bottom on its own (i.e. don’t float the glass, because when it fills with water, it will drop and can hit the bottom abruptly).
Storing Glasses
Though you may be limited on space, it pays to install racks or shelving designed for glass drinkware. Pay attention to specs, as well, because wall- or overhead-racks that allow glasses to touch each other actually weaken the glass.
Ideally, you can store glasses on shelves, upside down, with enough space between each item so you can easily remove one without knocking the glass into other glasses. Or, you can install a rack that has guides that help prevent lining glasses too close too each other. Every time you hear a “clink” an abrasion from mechanical shock was been set into the glass.
Expiring Glassware
It is imperative (in the restaurant or home) remove from service glassware that is abraded, cracked or chipped. While the blemish might seem minute, it’s only a matter of time before the glass actually breaks. You certainly wouldn’t want a glass to break while in service, such as, while someone is taking a sip of a fine wine.
