In many restaurants, space is at a premium. Despite the open and spacious layout that is the norm in most eateries, behind the scenes is often a different story. Pots and pans are stacked haphazardly anywhere they can fit, utensils are piled in bins, and spare dishes and glasses line the walls. It’s important to have a fully stocked storeroom with extra glasses, plates, and many of the other items needed to serve food. If these dishes were indestructible, there wouldn’t be an issue. They are not, however, and this can lead to problems.
It is quite routine for a customer to drop a glass, the bus boy to lose a plate, or the dishwasher to break a bowl. These eventualities are almost certain, it’s the price that must be paid to use nice dining ware. Continue reading