Tips for Handling Glassware, China, and Flatware

Please Note: The proper handling of glassware, china, and flatware results in less breakage and damage, which translates into higher productivity and lower incidences of injury accidents.

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Glassware

The following two reasons are the most common causes of glassware damage:

• Thermal Shock
  Thermal shock is the result of glass experiencing a sudden temperature change. Glass holds temperature, and a rapid change in temperature can cause enough stress to result in breakage. For example, a glass that has held ice cannot go directly into the dishwasher; a glass warm from the dishwasher should not go directly into service; and cold water or ice should not be put into a warm or hot glass or cup. In all cases, the glass needs to reach room temperature before being taken to the other extreme, and the thicker or heavier the item, the more time is needed.
• Mechanical Shock
  Mechanical shock in glassware is the direct result of contact with another object, such as a spoon, a beer tap, another glass, or a piece of china. This kind of contact can cause a minute abrasion, invisible to the eye, but a source of weakness in the glass, making it more susceptible to breakage from impact or thermal shock.

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China

The following three reasons are the most common problems encountered with dinnerware:

• Breakage or Chipping
  Breakage and chipping are the result of mechanical shock caused by improper use. Take care to avoid using metal trays and improper racks. Overloading of bus boxes and dish racks, as well as piling heavy items on lighter items, stacking china too high, nesting cups, and using other china or metal utensils to scrape dishes can all cause strain on commercial dinnerware. Other causes of breakage include high water pressure in dish machine, lack of rubber guards on disposal unit or dish machine, lack of protective matting on floor of dishwashing area, and hand washing operations.
• Scratches or metal marking and excessive glaze wear
  Scratches and metal marking can result from many of the same causes as breakage and chipping, especially the use of improper metal trays, boxes, and racks. Scratches and excessive glaze wear can also occur by scouring china with metal pads, steel wool or abrasive cleansers; stacking hot, wet china; infrequent cleaning of stainless steel dish tables; and overworking china because of inadequate inventory.
• Stains or Discoloration
  Unattractive stains and discolorations can be caused by inattention to cleaning procedures such as allowing china to remain unwashed after use, pre-soaking in water over 160 degrees, improper detergent concentrations, hard water or iron content, lime content in old equipment, and clogged or eroded spray nozzles.

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Flatware

The following two reasons are the most common problems encountered with flatware:

• Corrosion
  Corrosion in flatware occurs when chlorides in food soils dissolve and attack silver plating and stainless steel, permanently damaging their surfaces. Corrosion can result from several factors- the use of improper containers and compounds used for cleaning and storage, dirty presoak solutions, extra-long presoak times, and incorrect washing and drying procedures. Water and cleaning solutions can break down the flatware's protective oxide layer, and extended exposure to moisture increases the risk of rust. Tableware should never remain soiled overnight. Presoaking is recommended, after which it should be immediately washed in high temperatures- low temperatures or chlorine baths will attack silver and metal. To prevent corrosion and film build-up, flatware must be rinsed thoroughly and dried immediately after rinsing.
• Tarnishing and buildups
  To keep flatware looking new, a regular detarnishing and burnishing schedule must be established. In silver plated flatware, silver sulfide deposits can cause surface discolorations. In stainless steel, buildup of foreign material such as food soils or hard water deposits can cause a black, blue, or grey discoloration.

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Compiled from Libbey Glass, Inc. 7/02