Horeca glasses

Start with beer, since that is where most of the volume is. The 19 cl fluitje is the small glass for a quick drink and for guests who would rather have two cold beers than one lukewarm pilsner. The vaasje is the standard and comes in two sizes: 29 cl for a 25 cl pour with foam, and 34 cl if you want to pour more generously. Anyone who has both can offer a small and a large pilsner without buying a third shape. The full overview is in the beer glasses section, and you can find the straight models in the pilsner glasses.

section. You also need two glasses for everything that is not beer. The 21 cl spatje is the Dutch glass for genever with water and for a small soft drink. For cola, tonic and mixed drinks, use a highball glass of 27 cl, and for spirits served in one go, a 3.5 cl Boston shot from the shot glasses. Pay attention to tempered glass: it is thicker around the rim and can withstand tapping against the beer tap.

You pour a pilsner into a cold, wet glass. Rinse the glass under the tap, hold it at an angle beneath the tap, and only straighten it when it is three-quarters full, so the approximately two-centimeter head forms in one go. A glass with greasy residue from a fully loaded dishwasher will make the foam collapse within half a minute, so it is better to rinse it once too often.

The kopstoot is why the small pilsner and the shot glass stand next to each other on the bar: a small pilsner with a shot glass of jonge jenever beside it, filled to the brim and drunk with your hands behind your back. For mixed drinks, you use the same long drink and tumbler glasses as at home, but with a bar set within reach all evening instead of in a drawer.

Hospitality glasses go into a glasswasher on a short two to three minute programme with a hot final rinse, so they can go onto the bar dry without polishing. Use a glass cleaner without rinse aid, because that leaves a film on which beer foam collapses. Descale the machine regularly, because limescale eventually makes glass dull and that cannot be undone.

Breakage happens mostly in the basket and in the cupboard, not while serving. Place glasses apart from each other, stack only what is made for it and keep half a box of every size in reserve. Because these are fixed, continuing ranges, you can reorder without the shape on the table changing.

If your menu goes beyond beer and soft drinks, the glassware for those drinks is elsewhere in the store. For mixed drinks, look under the cocktail glasses, where coupes, tumblers, and hurricane glasses are available in sets. If you offer a cocktail menu, you need tools that can withstand a busy shift: the cocktail shakers are grouped together with bar spoons, jiggers, and strainers. If you're looking for wine glasses, coffee glasses, or small appetizer glasses in the same quality, you'll find them by glass type in the menu alongside, with the capacity measurements listed for each type. And if you work with fixed boxes per size, a business account is useful because your order history will be saved, allowing you to reorder a size in one go.