GLASS TERMS

AND
TYPES
Three Characteristic Features of
Glasses:
1.Bowl
2.Base or foot
3.Stem

Three major Types of Glasses:

4.Tumblers
5.Footed ware and
6.stemware
Tumbler – is a flat-bottomed,
cylindrical glass that is basically
a bowl without a stem or foot.
Its sides may be straight,
flared, or curved. It is used for
shorter drinks, drinks served on
the rocks, and generally for
drinks that are stirred rather
than shaken

Footed ware- refers to a style

of glass whose bowl sits directly
on a base or foot. The bowl and
base may have variety of
shape. Todays footed ware is
also popular for on-the-rocks
drinks and highballs.
Stem ware- includes any glass
having all three features; a
bowl, foot, and stem. It comes
from variety of shapes.
Stemware for obvious reasons,
is the type of glass most easily
broken.
Mug- is the fourth type of
glass, this is usually used for
serving beer, and smaller mugs
are used for coffee drinks.
When used to serve beer, mugs
are sometimes called steins.
Mugs are appropriate for
serving ales, that requires
different types of glass which is
called pilsner glass
How Glass is made
Glass is made of very fined sand, called silica, that is
mixed with soda, lime, and cullet, which is reused broken
glass bits, and heated temperatures of nearly 1,500ºF.
When it is in this pliable, super-hot form, the molten glass
is either blown into its final shape by introducing air into it
or press into a mould to shape it. Most commercial glasses
are pressed and are known as press ware. after shaping
the glass, put into a warm oven to cool slowly, which is
called annealing. The slow cooling stabilizes and
strengthens the glass and removes any stress points that
may have develop during shaping. Another step called
tempering. The cooled glass is reheated, almost to its
original high temperature, then blasted with cold air.
Glass Names and Sizes
In bar terminology glasses are typically
named after the drink most commonly
served in them, and that drinks is
related to glass size. Thus, a highball
glass is typically 8 to 10 ounces, and a
Collins glass is typically 10-12 ounces.
When mixing the drink the bartender
relies to a certain extend on the glass
size. Example: the glass is measures of
the amount of ice to be used and the
amount of mix to be added. If the
bartender uses wrong size glass, the
drink might too weak or too strong.
Tips on Glass Purchase
 When you select glasses, size is a better guide than
the name of the glass since a glass with a specific
name will come in many sizes.
 Buy a glass size that you will never have to fill to the
brim, to avoid spill.
 No matter how big the glass only 1-2 ounces of
brandy is served, so the customer can savour the
aroma.
 Most bars buy only a few of the different types and
sizes of glass.
 How many glasses should you buy? For each type of
drink, you may want two to four times as many
glasses as the number of drinks you expect to serve.
 When making your glass selection, remember that
glass ware is among the most fragile equipment you
will be using.
 If your bar is in trendy neighbourhood or tourist area,
you may also consider take-home glassware.
Glassware Care
Glasses breaks for two main reasons:
 Mechanical impact- when glass hits another object,
causing it to crack or shatter
 Thermal shock- when a quick, intense temperature
change cracks or shatter the glass.

Common sense handling practice;

• Train your staff members to never stack, or nest,
glasses one side the other, and not to pick up
multiple glasses at the same time, for ex. putting one
on each finger.
• Do not mix glasses with plates and silverware, either
in buss tubs or on dish racks to be washed in a dish
machine.
• Never use a glass for scooping ice. Always use a
plastic scoop in the ice bin;
• Be aware of sudden temperature changes and their
impact on the glass. Do not pour hot water into an
ice-cold glass, or vice versa.
 Cash Registers
• In a small enterprise a single register at the bar maybe
all that necessary, although its date processing capability
and its storage capacity, memory, will be limited. In a
large system the POS terminal at the bar feeds the date
it gathers into a central processing unit (CPU) which
runs the entire system.
• A computerized system can also make the bar more
efficient by sending drinks orders electronically. An order
can be transmitted from the station in the dinning room
to a screen at the bar so the drinks can be ready by the
time the server reaches the bar.
• Orders can even be transmitted to the bar from an order
pad held in the server’s hand.
• In some places the bar’s cash register does not always
handled cash; instead, the customer pays a cashier
rather than the bartender or cocktail waitress, and credit
cards have become as common, if not so as cash.
• Cash registers have always performed two basic
functions; to record sales and to add and total on a
report that becomes a master records.
 Cash Registers
• Some registers are designed to prerecord each order on
the guest check. This pre-check system acts as a
double control against losses when the printed order is
check against the sale, then both total are checked
against receipts at the end of the serving period.
• A more elaborate register may have single keys
representing specific drinks with their prices. These keys
are known as pre-sets.
• POS terminals can also gather and tabulate sales-related
data in many other useful ways.
• No matter the complexity of your cash register system,
you might be surprised to learn how easily it can be
outwitted.
• The time-honoured saying, “Make a drink, enter a sale”
should be a mandatory part of bar employee training.
Each and every sale must be counted for. Each and
every drink must be counted for.
• This is the only way that “free drinks” and the resulting
cost problems can be avoided.
Cash Registers
Cash Registers
Cash Registers
 General Equipment
Guidelines
 Durability- quality equipment will last longer
and will better withstand the wear and tear of a
high-speed operation.
 Function- high quality products are less likely
to breakdown. Breakdowns of any kind of
hamper service and give a poor impression of
your operation.
 Appearance- high-quality products are usually
more pleasing to the eye and are likely to
maintain their good looks longer.
 Ease of care- high-quality equipment is likely
to be better designed, as well as better made.
This means smooth corners, no dirt-catching
crevices, and dent-resistant surface that clean
easily.
 Keep it Simple
The wise buyer will measure his or her
purchase by the following criteria;
 Does it save time or money or do a better
job?
 Is it worth the time and money it saves?
 Is it maintenance free? If not, how
upsetting will it be to the operation if it
malfunction? If it needs repairs, is local
service available?

It is easy to go overboard on hand tools;

there is a gadget on the market for every
little thing you do.
 THANK
YOU!!
PREPARED BY:
CONTREDAS, CHRISTINE G.
BTVTED-FSM 3C