While flatware, glassware, and dinnerware may not be the most expensive items in your kitchen, any restaurateur knows that the continuous replacement of these items will leave you with a hefty price tag each year. Simple and small steps will ensure the long term performance of your smallware.
Flatware: Dingy, spotty, and dirty flatware will definitely drive away customers.
- Keep stainless steel flatware shiny by hand washing with warm water and mild soap and dry immediately.
Non-stainless utensils should be washed in a dishwasher on high temperature/sanitary cycle. Placing them in a separate flatware carrier will protect dinnerware from getting cracked during the wash cycle and ensure a thorough cleaning.
- Do not presoak for more than 10 minutes and never use acidic detergents like lemon scented dish soap on stainless steel flatware to prevent discoloration. Never use chlorine on your flatware.
- To remove excess water, thoroughly dry your flatware even if your dishwasher has a dry setting.
Glassware: Cracked and chipped glasses are dangers to your employees and customers!
Stacking glasses will cause tension and easier breakage. Use a glassware carrier to store and carry glasses in your restaurant or bar.
- Restaurant kitchens are a busy place and all though many of us are guilty of doing this, do not add ice to a hot glass as it will cause the glass to crack or break.
- Protect yourself, your customers, and your business. Inspect glassware for chipped rims and cracks that can injure your customers. If you see any damage to the glass, throw it away immediately.
- Remind bussers to carefully clean the table and lay down glasses in bus tubs as opposed to staking them up. If possible use a separate tub for glassware.
Dinnerware: Chipped and cracked plates are a turn off to customers.
- Let’s face it, chipped dinnerware looks bad. Really bad. Before serving a delicious quality meal, make sure the plate that you will be using to serve is clean and free of chips and crack.
- Do not pre-soak in water over 160 degrees, use hard water, or leave china unwashed after use. This will leave unattractive discolorations and stains.
- When bussing tables, stack dishes and bowls in separate stacks. Large piles or carelessly place dishes in bus tubs will cause unsightly chips and cracks.
- To ensure proper dishwasher loading and cleaning, wash one type of dishes (plates, salad plates or bowls) on each dishwasher rack.
- Do not serve cold food in a hot dish- this can cause the dish to crack. If you require hot plates, keep them in a heated dish dispenser.
- Short stacks: Keep plates stacked low to keep dishes from falling and breaking. For that reason, never stack more than 15” high.
Taking these extra steps means you won’t have to replace your smallware so often and will help you save money.
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