Glassware

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)
  • 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)
  • 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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