Dirty glassware at the restaurant: a frequent problem
Residual soap, shoddy washings, dust …these are the most frequents problems with dirty glassware in restaurants , and the reasons why clients flee
97% of British clients interviewed by Restaurant Show in London for a survey by the Classeq, declared that they would stop eating immediately if they discovered that they were using dirty glassware.
And the the British are not as fussy as the Japanese! Yet the idea of drinking out of dirty glasses blocks them, and how can one criticize them! The problem is more widespread than one thinks in the Cask beer report it says that one out of three glasses, among those where beer is served, is dirty, and that however 40% of them have defects (opaqueness, ruined rims etc)
Soap residue , or those of other chemical products left on glasses also by the glass makers can ruin the aroma and the taste of beer and wine.
Sommeliers have often underlined the necessity of “fresh” glasses to be able to offer an excellent experience to clients, and complain that this aspect is often underestimated because of bad washing equipment. To the hygienic problem the other problem is often added, smell from the detergents or of food in the case of dishwashers used for dishes, cutlery as well as for glasses.
Going back to hygiene, it is quite surprising to read the list of “the germiest things in a restaurant” taken from an ABC News report divulged by Huffington Post Usa and then by the blog cantello.it . In decreasing order the most contaminated things result being: seats, menus, lemon wedges, Salt and Pepper shakers salt and pepper cellars tables, glass rims, bathroom faucets, bathroom door knobs, ketchup bottles and salad bar tongs.
A list that makes one think, and that has the same origin: have you noticed how many people leave the bathroom without washing their hands? And should be well soave, and massaged for a few seconds. Whilst the majority just rinse under the tap, which is useless. That is why the most contaminated things are those touched and that don’t get disinfected frequently., seats, menus etc. Regarding the lemon I imagine it jets taken to tables without having previously been washed.
Unfortunately, however the critical aspect of dirty glasses also immerges form this survey.