Page 41 - Waiter-Learner Manual (ENGLISH).indd

MODULE 3: RESTAURANT, BAR EQUIPMENT AND HANDLING TECHNIQUE

3.7 Handling glassware

Glassware is fragile, and can easily be chipped, cracked or broken. This is why it should
be handled carefully at all times. Following are some of measures that you need to take
care when handling glassware.

1 Avoid banging or crashing glasses together
2 Keep glasses slightly apart on shelves, or trays, or when they are being carried by
hand.
3 Do not stack glasses unless they are designed to be stacked.
4 Allow glasses to cool after washing them before filling then with cold drinks,
otherwise they might crack from the temperature difference.
5 For hot beverages, warm glasses under hot running water before pouring the
drink into the glass.
6 Whenever possible, carry glasses and ashtrays on a tray for the following reasons.
7 It looks professional.
8 It avoids breakage.
9 It makes sure there are no fingerprints on the glasses.
10 Remember.
11 Carry glasses by the stem or foot.
12 Never carry too many at the same time.
13 Avoid knocking them against other things.
14 Be extra careful when glasses are full so you do not spill them.

Carry glasses like this Not like this

Cleaning glassware

Glasses must be cleaned using correct chemicals, equipment and facilities provided by
the establishment. Glassware can be cleaned manually (by hand) or automatically (by
machine).

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