When purchasing GLASSWARE, what should you consider? There are five things to consider when buying new glassware.
- Menu – consider what types of drinks your operation will be serving. Full menu restaurants and bars will need a complete line of glassware with everything from water goblets to cordials.
- Décor – your glassware should complement the appearance of the tabletop. It should blend with the décor and be suitable for any special style.
- Durability – high volume restaurants with heavy breakage should buy strong, heat-treated glassware.
- Comfort – the glassware should feel comfortable in your hand
- Transportability – short, stout tumbles with heavily shammed bottoms are the most stable for tray service use.
Typical Glass Inventory for Selected Commercial Operations
- Red Wine
- Teardrop (Libbey)
- White Wine
- Excalibur (Cardinal)
- Tall Wine
- Cabernet (Cardinal)
- Mendocino (Cardinal)
- Prestige (Cardinal)
- All Purpose wine
- Hi Ball
- Lancer (Cardinal)
- Shot Glass
- Mixing Glass
- Old Fashioned
- Champagne
- Tulip (Libbey)
- Beverage
- Gibraltar (Libbey)
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- Dakota (Libbey)
- Margarita
- Goblet
- Prestige (Cardinal)
- Rocks
- Gibraltar (Libbey)
- Everest (Libbey)
- Dakota (Libbey)
- Endeavor (Libbey)
- Perception (Libbey)
- Clarisse (Anchor Hocking)
- Cordial
- Embassy (Libbey)
- Brandy
- Embassy (Libbey)
- Flute
- Cabernet (Cardinal)
- Mendocino (Cardinal)
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- Prestige (Cardinal)
- Pilsner
- Hourglass (Libbey)
- Flare (Libbey)
- Citation (Libbey)
- Footed Beer
- Coffee
- Optic (Libbey)
- Irish Coffee
- Black (Libbey)
- Specialty
- Martini-Bravura (Libbey)
- Banana Split (Libbey)
- Carafe (Anchor Hocking)
- Sherbet (Anchor Hocking)
- Sherry-Artic (Cardinal)
- Port-Cabernet (Cardinal)
- Beer Stein (Libbey)
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