1953 The U K B G Guide to Drinks

GLASSES

Fine glasses materially add to the enjo3mient of all good drinks and particularly offine wines. It has been suggested that wine will never taste well in {a) coloured glasses, because one is unable to enjoy the beautiful ruby or gold of the wine; {b) thick glasses; (c) small glasses, because there must be a fair volume of wine for the bouquet to show off; {d) glasses filled to the brim. The accompanying photographs in this section give a good idea of the main types of glasses for the Hotel or Restaurant Cocktail Bar. An important item to remember in these days of high costs is the avoidance of breakages. This can be achieved to a great extent by (1) Care in the collection of glasses. Fingersshould never be placed inside the glasses, butshould be handled by the base or stem. (2) Care in washing up. Glasses should not be placed in the sink all together where they can break easily, but should be dipped and washed one at a time and placed on the draining board. (3) By handling glasses with care when serving and when removing in order to dust. Never sacrifice good service for speed. It is appreciated that these two quaUties are synonymous but one should carefully look what one is doing and where one is placing glasses. Washing of glasses also requires some care and it should be remembered that glasses dislike a sudden change of temperature. They should be washed in reasonably hot water, followed by a rinse and a polish with a clean glass cloth, preferably while still warm from the water. Finally they should be given a few seconds airing before returning to their allotted place on the coimter or shelves. One of the main difficulties with glasses has been to make them completely sterile, i.e., free from bacterial infection. In these days this can be achieved by use of a new detergent, which if added to the water at the rate of

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