How To Polish glassware ??

 

Even when glasses have been hygienically washed and sterilized by the high temperature

of the washing cycle in a commercial dishwasher, it is still necessary to polish all glassware

by hand before it is stored or used for service. A lint-free polishing cloth should be used

to polish glasses and make sure that they are spotlessly clear. The following steps should be taken with finished glassware:

1 Dry glasses as soon as possible after washing.

2 Use a lint-free cloth.

3 Do not touch the glasses directly with your hands.

4 Check that sufficient stock of glassware is available for service, and if not, report
it to the supervisor.

5 Make sure that cleaned glasses are clean, free from damage, chips, cracks,
debris, dust, etc. before storing/packing them in the required storage areas.

6 Glasses in storage should be packed correctly according to the different types
and quantity required for use. This also ensures ease of stock taking.

Do not hold the glass with your bare hands; hold it with a cloth to prevent fingerprints on the clean glass.

Storing glassware

The storage of glasses depends on the space available, the design of the bar and the type of glass. Where possible, glasses for a particular drink are kept together, and near to the beverages that they are intended for. Glasses in which the top selling drinks are served should have the most accessible position

Sometimes glasses are stored resting on their rims, sometimes hanging from their handles, or by the stem. When stored resting on their rims, the shelf must be kept very clean, or should be lined with clean disposable paper or clean cloth. The following procedures will help you to store glasses cleanly, safely and minimize damage:

1. When handling glasses for storage, hold them by the base or stem to prevent fingerprints getting on them, and not to contaminate them with bacteria from the hands.

2. Put them in place gently to avoid knocking other glasses or the shelf and breaking the glasses.

1. Preferably store glasses upside-down to prevent dirt falling into them.

2. Make sure the glass is safe before letting it go. 

3. Check that it is hanging securely from its handle, or that it is away from the edge of the shelf, and tall, thin glasses are not likely to topple over.

4. Keep glass storage area clear of rubbish

1. Do not store glasses inside one another

2. Never put glasses upside-down on a surface without a cloth or paper lining.

3. Once clean, only touch glasses by the stem or base.

4. Always check for chips and cracks.

Hand washing glassware

 

Unloading a Tray

• Place tray in safe position.
• Unload carefully. Do not upset balance.
• When unloading in wash-up area, place items in correct place to minimize breakage
(e.g. glasses together, plates together, cutlery sorted).
• Prevent waste by :
• Sorting items correctly;
• Scraping waste food into the swill bin;
• Ensuring cutlery and glasses do not go into the swill bin;
• Separating food items that can be reused (e.g. butter, bread, and milk).

For hand washing, glassware should be washed by a two-stage method with detergent and water at 50 - 60°C in the first sink and water at 80° in the second sink. If the glassware will not stand the rinsing temperature, a chemical disinfectant must be added to the
second sink with water at a lower temperature. It is important to:

1 Use the correct detergent.
2 Use a soft cloth and brush
3 Hand wash glasses one at a time.
4 Watch for lipstick.
5 Do not knock the glasses together.
6 When finished place upside down on a cloth or stable draining rack.

Machine washing glassware

Cleaning equipment or machinery must be clean, free from damage and ready for use:

1. Check the cleaning equipment before it is used to ensure that it is functional
2. operational and clean.
3.  Check that the power is on, and that all necessary equipment such as brushes,
4. baskets and cloths are available and in good repair.
5.  Turn the machine on a little in advance to give it time to heat the washing and
6. rinsing water to the right temperatures. Usually a light will show when the machine
7. is ready for use.
8.  Check and if necessary replace the containers of detergent and rinse aid.
9.  Wear gloves and follow manufacturers’ directions for handling chemicals and
10. detergents.
11.  If a glass breaks in the machine, carefully remove all the pieces.
12.  When operating cleaning equipment the following should be checked:
13.  All plugs are in working order
14.  Machine is switched on and checked that the correct temperature is reached
15.  Cleaning and rinse solutions are correct according to manufacturer’s instructions

How to Handle Broken Glasses

 

 Always be careful when handling broken glassware.

2 Try to collect all the broken pieces.

3 Wrap broken glass in paper or newspaper.

4 Never throw unwrapped glass into the bin.

5 Never put broken glass into plastic waste bags.

6 If a glass is broken in a glass washer, carefully remove all the pieces.

7 Recycle glass if this is part of your establishment’s requirements.

Dispose of damaged or broken glassware

Chipped or cracked glassware must be taken out of service immediately so that it
does not cause any injury or accident to guests or staff. Dispose of damaged or broken
glassware safely in accordance with organizational requirements.

Using a Tray
Using a tray is a quick and safe way to carry items and means less journeys need to
be made to and from the dining area. In the course of your job in food and beverage
service, you will need to be able to use a tray for a variety of different tasks, such as:

• Carrying cutlery
• Carrying glassware
• Serving food orders
• Serving beverage orders
• Clearing tables of glasses, cutlery, crockery etc.
• Carrying/clearing room service orders

Carrying a Tray

There are several different positions for carrying a tray:

Low carrying position
1. This method is usually used for serving hot beverages like tea and coffee.

2. The carrying hand is placed below the surface of the pick-up point.

3. Grip the tray with your non carrying hand and slide the tray onto the flat palm of your carrying hand.

4. The tray is transported at waist level and held close to the body.

5. The low carry can also be used when carrying a salver of small items.

High Carrying Position

1. Grip the side of tray with one hand.

2. Place other hand under center of tray and lift. This method of carrying leaves one hand free to open doors and to protect tray and you.

Hand and Arm Position

1. Position the tray lengthways onto the forearm and support it by holding the tray with the other hand.

2. This is the most suitable way to carry a loaded tray after clearing tables.

3. The tray must be organized so that the heaviest items are nearest to the carrier. This helps to balance the tray.

Tips :
• The hand and arm position is most suitable for clearing tables; both of the other
two methods are ideal for food and beverage service.

• When lifting a loaded tray off the floor, (e.g. room service tray), bend your knees and keep your back straight. This prevents back injury.

• Carry a stack of plates in both hands, not on a tray, where it would be too heavy
to carry safely.