The glasses will be classified by their capacity, in ounces or grams, the most common measurements being between 6 and 12 ounces. These capacities are the ones that will be used the most in the restaurant. In the bar more varied measures will be used.
The glasses to be used in the service are made of glass. The delicacy or beauty that they may have depends on the type of tableware they form part, standing out those of smooth glass to avoid accumulation of dirt. The glasses used commercially will be made of a glass strong enough to withstand constant handling and a certain abruptness. The transparency of the glass with which the glasses are made is important, since they can alter the appearance or color of what is served in them. The glasses as previously explained, will vary from 6 ounces to 12 in the services of the restaurant.
Location and manipulation of the vessels
The glasses when used for serving juices, yogurt, milk, ice creams, smoothies, tea or cold coffee will be placed on a base plate, not when serving drinks from the bar. (Cocktails)
If they are transported using the tray, they will be placed directly on it, carrying the plates separate from the glasses, placing the glass on the plate at the time of present it to the customer.
When used to serve water, wine, beer, malts, or soft drinks, you don't need to add the base plate.
The reason for this difference in service is that the former (juices, yogurt, milk, etc.) need further handling by the customer, adding sugar, stirring, spoon-eating, etc., which could lead to partial spillage. of its content, not so in the seconds (water, wine, beer, etc.) that do not require such manipulation.
If a glass with additional liquid to that of water is served at the same time as a plate with food, said glass will be placed to the right of the customer and near the glass of water. When serving a liquid without any food, the glass will be placed in front of the customer.
When scrubbing the glasses they will drain immediately to avoid that the water stains them, and once polished they will be placed in the places destined for them.
When placing the glasses in the designated places for them, they will be turned upside down, to avoid that their interior gets dusty. The surfaces of this furniture will be made of material that does not transmit any odor. If it is not possible to obtain such materials, they will be covered such surfaces with paper or cloth.
For the transportation of the glasses, you can take three with the left hand and one with the right. When they are transported in the tray, this should be covered with a cloth to prevent them from slipping, if they are going to be used face up at the moment and if not face down.
The manipulation, both to pick it up and to place it, will be done by the lower part of it, never inserting the fingers, in addition to constituting a bad habit, it would be unsanitary.
Glasses that are broken or chipped will be removed from service.
They are service utensils, of transparent glass, of different capacities and are manufactured in different models. The delicacy or beauty that they may have is in dependence on the type of tableware of which they are part. The cups for commercial use will be smooth and without figures or engravings where dust or dirt can lodge, as this makes cleaning difficult. The glass used in its manufacture must have the required consistency to withstand the manipulation to which they are subjected.
CUP FOR WATER: It will have a minimum capacity of 8 ounces and the short size for greater resistance and stability. The cups will always be composed of base, stem and bell.
RED WINE GLASS: With an approximate capacity of 8 ounces and the same characteristics as the previous ones.
WHITE WINE GLASS: About 6 ounces capacity and equal characteristics than the previous ones.
BEER CUP: Tall conical cup with a capacity of not less than 10 ounces. Its extremely short size contrasts with its height, it will have the same characteristics as the previous ones.
CHAMPAGNE CUP: There are two variants of this glass. The first is said to be that of the wide bell and the second in the shape of a “flute”, whichever of the two is used must meet the requirements of the previous ones.
LOW COCKTAIL AND HIGH COCKTAIL GLASS: They differ in their bell, the first with its smallest bell and its longest size and the second, the longest bell and its smallest size. His main job is at the bar.
CUP OF JEREZ OR SWEET WINES: About 2 ounces, its characteristics being the same as the previous ones. They are used in the bar and in the restaurant For aperitif drinks such as, Jerez, Oporto, Martini, etc.
GLASSES FOR LIQUOR OR CREAMS: For use and service of liqueurs or creams characteristics are the same as above.
CUP OF BALL: It is used for the service of Brandy or Cognac, its characteristics being the same as the previous ones. There are some of a larger size and they consist of an infiernillo to heat the cognac when drinking it.
There are other types of glasses but they belong to the soda source, that is, for combining or preparing ice creams.
Cup handling and location
All will be handled with great care, taking into account that the finer the dishes, the more delicate and fragile the pieces will be. Their placement on the table will depend on the type of service performed, the category of the establishment and the rules or regulations established therein.
The cups once scrubbed will be dried immediately to avoid being stained by the water, since they are clean and polished they will be placed in the places designated for each type and size. For their correct polishing there are standards and jobs that we will do later. The cups can be transported in trays face up if they are going to be used at the moment and if not, it will be done face down, always placing a service cloth on the tray to prevent them from slipping and breaking.
When carried by hand, it will be done as follows:
Turning the palm of the left hand upwards and inserting the size of the cups through the fingers. This manipulation can be applied during assembly with the dining room closed, never in sight of the client.