Bartending is a craft that goes beyond mixing drinks. It involves a series of crucial tasks before, during, and after each shift, including the meticulous care of your glassware. Start by pre-cleaning each glass with a dedicated rag, napkin, or an alcohol-saturated sanitizer wipe—this is key for removing stubborn residues like lipstick and grease. Only then should the glasses go into the glass washing machine.
Here’s a pro tip: To prevent buildup in polishing machines, always manually remove any residues before washing. After the wash, while the glasses are still hot and damp, immediately begin polishing. This method has proven reliable over the years.
For an effective polish, use two cloths: one to secure the glass’s base and exterior, and another to clean and dry the interior. Remember, standard glass polishing machines fall short with certain glass types like champagne flutes. Instead, I recommend using a thin muddler wrapped in a polishing cloth, gently inserted and rotated inside the glass to avoid breakage and ensure a sparkling finish.
In our training video, I demonstrate these techniques using two sets of glasses—one dirty set for initial cleaning demonstrations, and another freshly washed set ready for polishing. This approach ensures clarity and maintains hygiene, as the sanitizer used on the dirty glasses prevents any cross-contamination.
Master these steps to keep your glassware pristine and your bartending skills sharp!
Site Author, David Jonathan Curtis: David Jonathan Curtis, a seasoned professional with decades of experience in bartending and bar management, began his career in Midtown Manhattan, NY, tending and managing bars before diving into Manhattan’s bustling nightlife scene. Over the years, he has mastered high-volume, high-pressure speed bartending as the lead bartender in both iconic Midtown clubs generating over $1,350,000.00 annually in personal drink sales. He has since extended his expertise to establishments in Georgia and now Tampa, Florida. David’s roles as a Bartending Instructor at the American Bartending School in Tampa, while maintaining a second job bartending, and his years experience of managing bars, and working as a Brand Ambassador along with his extensive professional library of over 1,000 bartending, bar management, and related industry books, highlight his dedication to continually refining his craft. He holds a diploma in Bar Management, is BarSmarts certified by Pernod Ricard, and holds a valid NYC Food Handlers management certification.
