Difference between Red Wine Glass and White Wine Glass

Red Wine Glasses (8-14 oz)

Glasses for red wine are characterized by their rounder, wider bowl, which gives the wine a chance to breathe. Since most reds are meant to be consumed at room temperature, the wider bowl also allows the wine to cool more quickly after hand contact has warmed it. Red wine glasses can have particular styles of their own, such as:

· Bordeaux glass: Tall with a wide bowl, and is designed for full bodied red wines like Cabernet and Merlot as it directs wine to the back of the mouth. 

· Burgundy glass: Larger than the Bordeaux glass, it has a larger bowl to accumulate aromas of more delicate red wines such as Pinot Noir. This style of glass directs wine to the tip of the tongue.

White Wine Glass (8-14 oz)

White wine glasses are generally narrower, although not as narrow as champagne flutes, with somewhat straight or tulip-shaped sides. The narrowness of the white wine glass allows the chilled wine to retain its temperature for two reasons;

· The reduced surface area of the glass (in comparison to red wine glasses) means less air circulating around the glass and warming the wine. 

· The smaller bowl of the glass means less contact between the hand and the glass, and so body heat does not transfer as easily or as fast to the wine.

UNDESIRABLE QUALITIES OF A WAITER

i) Forgetting to great the arriving customer pleasantly.

ii) Letting guests seat themselves, in spite of being present near the table and not otherwise engaged.

iii) Refusing to assist a guest or seating a guest at a dirty table.

iv) Serving from the wrong side, when it is possible to serve from the correct side 

v) Not setting tables properly and placing empty sugar bowls / cruet sets on the table.

vi) Forgetting to say 'Pardon me', or 'Excuse me, sir / madam, if a mistake has been made.

vii) Being too familiar with guests. This could lead to embarrassing situations.

viii) Gathering in groups in operational areas and talking loudly and showing signs of irritability with other members of the staff.

ix) Leaving fingerprints on crockery / glassware or making a noise by clattering the service equipment.

x) Keeping the side station dirty or using torn or stained linen.

xi) Forgetting a dish that has been ordered, or serving wrong accompaniments.

xii) Overfilling water glasses or leaving them empty or leaving dirty ashtrays on an occupied table.

xiii) Being inattentive to a guest's needs, for example, forgetting special instructions from the guest, such as less chillies or no onions in the food

xiv) Using cold plates for hot food and hot plates for cold food.

xv) Touching food with one's hands.                               

xvi) Not following the rules of quality waiting at table.

xvii) Soliciting tips or questioning the amount of tips.  

Handling of Glassware and Storage

Handling of Glassware

1. Glassware is highly breakable and most delicate and expensive: hence most care has to be taken while handling glass equipment’s.

2. Glasses are normally stored in a glass pantry and should be placed upside down in single rows on paper-lined shelves, to prevent dust settling in them.

3. Tumblers should not be stacked inside one another as this may result in heavy breakages and accidents.

4. The appearance of the drink mainly depends on the glass and therefore, the glass should be sparkling clean and attractive in shape and style.

5. When glassware is machine or hand washed, each individual item must be polished and dried with a glass cloth made of linen, as water leaves stains on the glasses.

6. Glasses whether clean or dirty have to be handled by the base or stem, since the finger prints left on the glass necessitates polishing.

                         

STORAGE

Glassware is normally stored in a glass pantry and should be placed in single rows on paper lined shelves, upside down to prevent dust settling in them. for the purpose of stacking and storing glassware. Such racks are also a convenient method of transporting glassware from one point to another which prevents breakage. Tumblers should not be stacked inside one another as this may result in breakage.

Do's and Dont's of Equipment Handling

Do's and Dot's of Equipment Handling 

1. Dump ice out of the glass; preheat the glass before pouring hot water.  Don't pour hot drinks in chilled or cold glasses.

 

2. Stack dishes according to size and kind.  Never stack too high. 

3. Handle stemmed glasses by the stem and tumblers by the base.  Never handle glasses in bouquet. 

4. Remove glass / china from buspan one at a time.  Don't unload china, glasses at random.

 

5. Use ice scooper for scooping ice.  Never use the glass for scooping ice. 

6. Never put cutlery into glasses, put them in appropriate containers. 

7. Make sure of an adequate back-up supply of glassware for rush periods. 

8. Always be on the lookout for cracked or chipped glassware and remove them. 

9. Never allow glass-to-glass contact on overhead racks, keep distant from each other. 

10. Never overload the tray / buspan. Load only what it can conveniently accommodate. 

11. Never buss glasses in the sink. Buss them directly onto divider racks. 

12. Never stack glasses.  Use trays and avoid over crowding them to prevent breakage.

HANDLING OF TABLEWARE

HANDLING OF TABLEWARE

i) Storage of cutlery and flatware is very important.  Each item has to be stored in the boxes or drawers lined with baize to prevent the items being scratched  

ii) They should be stored in cupboard or room which can be locked. 

iii) Cutlery and flatware may be stored in cutlery trollies.  

HANDLING OF CHINAWARE

HANDLING OF CHINAWARE

                Whatever quality of china or crockery is used, the most important thing to ensure is that it is washed, rinsed and dried correctly to ensure that no dirt, stains or streaks appear. 

1) Chinaware has a high breakage rate and, therefore, needs careful handling. 

2) They should be stored on shelves in piles or stakes of approximately two dozen each. Any higher may result in their toppling down.  

3) They should be stored at a convenient height for placing on, and removing from the shelves to avoid accidents. 

4) Chinaware should be kept covered to prevent dust and germs settling on it. 

5) Chipped and cracked items harbor germs and should, therefore, not be used and disposed off carefully. 

HANDLING OF GLASSWARE

HANDLING OF GLASSWARE 

1. Glassware is highly fragile and most delicate and expensive: hence at most care has to be taken while handling glass equipments. 

2. Glasses are normally stored in a glass pantry and should be placed upside down in single rows on paper-lined shelves, to prevent dust settling in them. 

3. Tumblers should not be stacked inside one another as this may result in heavy breakages and accidents. 

4. The appearance of the drink mainly depends on the glass and therefore, the glass should be sparkling clean and attractive in shape and style. 

5. When glassware is machine or hand washed, each individual item must be polished and dried with a glass cloth made of linen, as water leaves stains on the glasses.

 

6. Glasses whether clean or dirty have to be handled by the base or stem, since the finger prints left on the glass necessitates polishing.