Hospitality Hints: Looking After your Glassware

Improving the treatment of your glassware will reduce costs incurred through breakages, mechanical impact, thermal shock and carelessness. The two main areas of misuse that will contribute to these costs are:

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Mechanical Impact

This basically means contact with other objects such as beer taps, glasses or cutlery. The result can be costly in breakages, chips and cracks and can cause minor, virtually invisible abrasions, which will weaken the glass, making them far more susceptible to breakage due to impact or thermal shock. All products showing signs of damage should be removed from service

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Thermal Shock

Due to the fact that the glass retains temperature, any sudden change can cause breakage. An example is putting glasses that have had ice in them directly into the dishwasher. The sudden change in temperature will cause breakages. Similarly, glasses from a hot dishwasher should never be filled immediately with ice or cold water. They should be allowed to return to room temperature before being used.

Top tips for reducing breakages:

• Use a proper ice scoop – never use the glass to scoop ice


• Never pick up with glass to glass contact


• Have a backup supply of glasses for rush periods


• Avoid glass contact with beer taps


• Stack glasses into divider racks


• Never put cutlery into glasses


• Sort all items in glass trays according to similar shape


• Never stack glasses (except specifically stackable glasses)

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For further hospitality department advice visit our showroom and see our friendly “Hospitality” crew:,
Justin Gorn (Showroom Manager)
Pia Klymiuk
Shane D’Souza
Ken McGovern
Ben Coyne

or Email sales@hisco.com.au with a brief description of your thirst for knowledge!

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