Types of Glassware used in Bar's and restaurants

Glassware used in Bar's and restaurants?

         The type of glassware in which a drink is server greatly effects its presentation. Some hotels have begun to use the same style of glassware for several beverages. This can reduce the the number of kinds of glassware that they must maintain inventory. 

Full Service Hotels normally avoid mass produced glassware which is generally thick and many have imperfections even though it is not that expensive when compared to fine, expensive products.

But hotel chains which consider value for money as an important criteria accepts such glassware. Additionally management should consider function as well as form when purchasing glassware for their f&B operations.

! Tips while selecting glassware:

• Glass with Rolled edged and rims reduce problems like chipping and cracking.
• Glass-wares with thick glass and certain shapes can also reduce breakage.
• Stemmed glasses is very likely to breakage, so while selecting stemmed glass choose designs which are harder to tip over.

Types of Glassware used in bars

	Collins / Highball 8oz. – 16oz  ( 230 ml - 473 ml) Used for serving juices, aerated drinks, Gin and tonic etc.
	Rock Glass or Tumbler 6oz. - 10oz. (177ml - 295ml) Used for serving drinks 'On the Rock's'.
	Whisky / Shooter 1oz. – 2oz. (29ml - 59ml) Used for single measures of liquor and ‘shooters’.
	Beer Schooner 12oz. – 14oz. (354ml - 414ml) Used for Pilsner, and bottled beers.
	Beer Mug 12oz. – 14oz. (354ml - 414ml) Used for ½ measure of draft beer.
	Beer / Pint 1 Pint (473ml) Used for serving Draft Beer
	Red Wine / Bordeaux 8oz. – 14oz. (236ml - 414ml) Used for serving Red Wine.
	Wine / All Purpose 8oz. – 14oz. (236ml - 414ml) Used for serving red wine & white wine

	Champagne Tulip / Champagne Flute 6oz. – 8oz. (177ml - 230ml) Used for serving Sours, Champagne and Champagne Cocktails.
	Brandy Snifter 8oz. – 14oz. (236ml - 414ml) Used for serving Brandy and some cocktails.
	Sherry / Port 4oz. – 6oz. (118ml - 177ml) Used for serving sherry or port wine.
	Liqueur / Cordial 1oz. – 3oz. (29ml - 88ml) Used for serving liqueurs and layered shooters.
	Cocktail / Martini 4oz. – 8oz. (118ml - 236ml) Used for serving different varity of  Cocktails
	Coupette / Margarita 6oz. – 10oz. (177ml - 295ml) Used for serving Frozen cocktails such as Margaritas, or daiquiris.
	Hurricane 10oz. – 16oz. (295ml - 473ml) Used for ‘Long’ Drinks such as Long Island Iced Tea, Zombie, and the Hurricane.

Handling Glassware

                               It is very important that you know how to handle glassware. If you don't handle the glassware correctly, you can cut yourself or somebody else (Trust me, I learned the hard way).

•                                  Always use an ice scoop to fill the glasses with ice. Never use the glass to scoop ice. It can break in your ice.
• If you break glass in your ice, throw away all the ice and make sure that there are no pieces of broken glass.
•                                  If a glass is hot, do not put ice in it. The glass can break with the change of temperature.
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• If the glass is cold, do not pour anything hot in it.
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• Do not stack the glasses too high.
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• Do not stack two different glasses together. They can get stuck together and if you try to separate them, they might break.
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• Don't carry more glasses than what you can handle on your hands. Use a tray to carry them.
• Always handle the glass by the stem or base.