Glassware is one of the most fragile supplies in a foodservice establishment. Through everyday use and common mishandling practices, large amounts of glassware end up broken and can cause a significant safety hazard at your establishment. Plus, constant replacement costs can start eating at your bottom line. However, with the proper safe handling practices for glassware, you can keep your budget and your business on track.
Maintain the life of your glassware investment by reducing the two main causes of breakage; thermal shock and mechanical shock. Thermal shock occurs when the glassware experiences a sudden, drastic change in temperature, like putting a cold glass that has held ice immediately in the warm dishwasher. Mechanical shock occurs when the fragile glassware comes in contact with another object and then creates micro-abrasions on the surface, weakening the glass. Mechanical shock can occur through everyday mishandling, like rough handling when clearing tables or in the washroom.
Plus, use these extra tips to protect your investment and conserve your supply of glassware:
- Stock adequate supplies of glassware at the ready
- Check your dishwater temperature twice daily for overheating
- Color code glass racks to accomodate different types of glassware
- Remove aged or chipped glassware from service
- Place glass handling guides near the busboy station