Improper racks, hand washing, stacking of glassware, or contact with other objects can cause damage. Glassware also is affected by fast temperature changes. When a cold glass is put in hot dishwater or when ice is put into a hot glass, the sudden temperature change can cause cracks. Glasses used for hot drinks should be tempered with hot water before adding hot coffee or other liquid. An adequate supply of glassware is important because it eliminates the need for service personnel to hurriedly clean soiled glasses - haste can lead to more chipping and breaking.
Glasses fall into a number of natural groups, for example.
There is no end to the number of shapes and sizes available but bars should be equipped with glassware that is suitable for the type of bar and the clientele that the bar caters for. It must be remembered though that no matter what type of bar the glasses is in, to serve a drink properly the glasses should be crystal clear and free of any cracks or chips. In fact to serve drinks in glasses with chips or cracks are not only dangerous to the guest but it is also illegal. Practical To some extent a simple question of right size for the drink. The shape can also be the important for example a champagne flute maintains the bubbles and concentrates the aroma or Bouquet better than the old style champagne saucer.