It is very important that the glassware be cleaned, washed, and sanitized properly.  After all, this particular kitchen item is going to touch your guests' lips, and if they are dirty and contaminated, then you could put your guests' health at risk.  Not only have you compromised their health, but you have also compromised the integrity of your restaurant.  For this reason, the kitchen stewards should be taught how to properly clean and wash glassware.  They should also be taught proper maintenance and storage of glassware.

Cleaning and Washing Glassware

If the kitchen makes use of a glass washer, then it should be made sure that the glass washer has a water softener.  The so-called "water hardness" can damage glassware, so if there is none installed, then the restaurant can get in touch with the local water authority to know the area's water hardness.  If it is above 6 degrees, then a water softener should be installed in the glass washer.

Glassware is also very sensitive to extreme temperature changes.  It can be damaged by thermal shock if it underwent a sudden cooling.  Not only can this damage the glassware, but this can also make the restaurant lose money since the restaurant has to replace the item.

For this reason, here are some important things that the kitchen steward should keep in mind when it comes to washing glassware.

1. When picking up used glassware to transfer to the trolley or from the glass washer to its appropriate storage area, never pick them up in a bouquet fashion as this can increase its chances of getting chipped.
2. The kitchen steward should be very careful when it comes to transporting glassware.  He should make sure that the glass never comes into contact with overhead racks or any hard surface, lest it breaks.
3. When washing glassware, the kitchen steward should never wash it together with other kitchen items such as dinnerware or silverware.  This will increase its likelihood of getting chipped or damaged.  Furthermore, he should never place any silverware into the glasses, especially when transporting them from the dining area to the kitchen for washing.
4. The kitchen steward should not stack glasses, especially when transporting them.  Plus, he should always handle them gently as well as quietly, making sure that the glasses do not strike against each other.
5. There are washer baskets for glass washers, so the kitchen steward should know to use one when it comes to washing glassware.  Not only can these washer baskets prevent mechanical damages, but this will also aid in draining water off the glasses.  Furthermore, the kitchen steward should know how to properly load the dishwashing machine or glass washer.  Incorrect loading of the basket may lead to damage and breakage.  He should make sure that it is properly loaded and that there are no spaces for the glassware to move around.
6. The kitchen steward is to use special glassware detergent or solution when cleaning glassware, especially since there are some solutions or detergents that can damage the glass' surface.  Plus, he should only use the recommended amount for proper washing and easier rinsing.
7. The kitchen steward should also mind the time that the glassware stays inside a closed glass washer for more than 150 seconds so as to prevent unnecessary damage.  He should also mind the water pressure, making sure that the pressure is no more than three to six bars.  The water jets' force can do damage to the glassware.  Lastly, the kitchen steward also has to mind the water temperature, making sure that it is no more than 55 degree Celsius.

Glassware Maintenance

To avoid buying replacements for glassware, here are some things to consider:

1. It is better if the glassware is washed right after use to prevent staining.
2. A newly washed glassware should be allowed to cool down first to room temperature before pouring in any cold liquids.  As stated above, extreme changes in temperature can damage glassware, particularly the fragile ones like wine glasses.
3. It is better to preheat glassware with hot water first before pouring in any other hot drinks.
4. Never use the glass as a scoop for ice.  Instead, use a plastic scooper in placing ice into glasses.

With proper cleaning and washing of glassware as well as proper maintenance, the restaurant can better protect the health of its guests.  Furthermore, they can also save some money.