Hotel Restaurant Service Training Standards - Modern Hotel Training 3 - Essential for Modern Hotel Restaurant Management

Author: Yang Hongjian
Publisher:
Publish Date: 2006-09-01
Features: Most tableware for Western cuisine is made of glass. Glassware can adorn the dining table and enhance the charm of the restaurant. Currently, there are many glassware series available for catering businesses. Most manufacturers design glass cups for hotel catering according to uniform sizes and standard capacities to facilitate operations and management. The common measurement units are liquid ounces and centiliters (cL). Except for certain specialty restaurants or high-end venues, general restaurants do not typically use colored glass or patterned cups. Hotel restaurant glassware is usually plain and aims to purchase "universal cups" suitable for various beverage services, saving storage space and costs. For serving champagne, tulip-shaped champagne glasses are more suitable than traditional shallow dish champagne glasses because they better retain the bubbles. Good glass cups should be smooth and transparent, making it easy to see the vivid color of the wine. Additionally, the cups should have stems to prevent hand warmth from affecting the taste of the wine. The rim should slightly inward to preserve the aroma of the wine. Glassware is usually stored in the prep area, placed upside down in a single row on shelves to avoid dust. Another method is to use specially designed metal racks with plastic covering to hold the cups. These custom frames are also convenient for transporting and moving cups, reducing damage and breakage. Flat-bottomed, stemless cups should not be placed individually, as this can lead to a high risk of breakage and may cause accidents for waitstaff. When transporting flat-bottomed, stemless wine glasses and handled beer glasses for table setting, they should be placed upside down on trays. A cloth should be placed on a round silver plate to prevent dust from entering the cups. Wine glasses and stemmed glasses can be carried by hand, with the stem inserted between fingers and the flat bottom resting against the palm. However, during service, all glass cups must be transported on silver trays. When setting the table, glasses should always be placed in the upper right corner of the dining set. Glassware comes in various materials, such as:
- Soda-lime glass, also known as ordinary glass, is made from sand, soda ash, and limestone, and is relatively inexpensive.
- Pyrex glass is made from boron oxide, potassium silicate, and silicon dioxide, and is shock-resistant and heat-resistant.
- Lead crystal is made from sand, red lead, and potassium silicate, producing a crisp sound and high transparency.
- Tempered glass cups (Pymceram) are made from clay, silicon dioxide, and rare metals, and are shock-resistant, shatterproof, and heat-resistant.
Below are some names of wine glasses and their reference capacity data:
(1) Stemmed wine glass: 5/6 and 3/8 (liquid ounces);
(2) German wine glass: 6/8 (liquid ounces);
(3) Tulip champagne glass: 6/8 (liquid ounces);
(4) Shallow dish champagne glass: 6/8 (liquid ounces);
(5) Various cocktail glasses: 1/3 (liquid ounces);
(6) Sherry and port glasses: 4.7 (centiliters);
(7) Highball glass: 8/10 (liquid ounces);
(8) Stemmed beer glass: 10/12 (liquid ounces);
(9) Handled beer glass: 10/12 (liquid ounces);
(10) Brandy glass: 8/40 (liquid ounces);
(11) Liquor glass: 2.4 (centiliters);
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