There are three main types of glassware used in restaurants: tumblers without stems or feet, footed ware with bowls sitting on bases, and stemware with bases, bowls, and stems connecting them. Different types of glassware are used for specific drinks like wine goblets for chilled wine, champagne flutes and tulips for sparkling wines, cocktail glasses for mixed drinks, and high balls, beer jugs, and lager glasses for various beers. Proper glassware is important for restaurants to portray their image and serve drinks appropriately.

1. TYPESOFGLASSWARE
USEDINRESTAURANT
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2. TYPESOFGLASSWAREANDTHEIRCAPACITIES…
Food and beverage service use variety of glasses for
different types of drinks which call for a huge
investment in delicate and fragile equipment.
The style, quality and sparkle of glassware selected
portray the profile of the restaurant.
Glasses are named by the drinks served in them
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3. Glasses have any or all of the following parts:
Bowl
Base or foot
Stem
Glassware is classified into the following three
types according to their parts
 Tumbler: it is basically a bowl without stem or
foot.its sides may be straight,widened,or curved.
o Eg:rock glass,old fashioned,highball,collins,juice
glass and so on
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4. Footed ware: In this type, the bowl sits directly on a
base or foot without the stem.
Bowl and base may come in a variety of shapes.
o Example: Brandy balloon, beer goblet.
Stem ware: it refers to glasses that have all three
parts base,bowl,stem
The stem connects the bowl with the base or foot
o e:g: red wine glass,white wine glass,champgne
saucer, champagne flute,cocktail glass,etc.,
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5. • There are different types of
glassware they are as
follows:
Wine goblet (10 oz)
Champagne tulip (6-8 oz)
Champagne saucer (6-8 oz)
Champagne flute (6-8 oz)
Cocktail glass (2-3 oz)
Sherry (1.75 oz)
Worthington (10-12 oz)
High ball (9-10 oz)
Lager glass (10-12 oz)
Brandy balloon (8-12 oz)
Liqueur (0.88 oz)or (25 ml)
Slim Jim (1/2 pint)
Beer jug (1/2-1 pint)
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6. WINE GOBLET
It is used especially when
drinking chilled wine.
It is to grasp it by the stem
In order to prevent the
temperature of wine being
affected by body heat
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7. CHAMPAGNE TULIP
It is used to drink
champagne and sparkling
wines which stays longer
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8. CHAMPAGNE SAUCER(coupe)
• It is used for
champagne, not
preferred as it goes
off soon due to wider
surface area
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9. CHAMPAGNE FLUTE
Champagne and
sparkling wines stays
longer time
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10. COCKTAIL GLASS
It is used for all types of
cocktails
Eg:kir royale, mint julep,
long island iced tea etc..
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11. SHERRY
A sherry glass is a type of
drinkware generally used
for serving aromatic
alcoholic beverages such
as sherry,port, aperitifs,
and liqueurs and layered
shooters
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12. WORTHINGTON
It is used for bottled
beers, soft drinks,
juices, coolers, and
long drinks.
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13. HIGH BALL
It is used to serve
spirits and mixers,
highballs, john Collins,
tom Collins, mint julep
and water.
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14. LAGER GLASS
It is used to serve
bottled and draught
lager beers
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15. BRANDY BALLOON
It is used to serve
brandies, b&b, brandy
and liqueur based
cocktails, frappes, and
liqueurs.
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16. LIQUEUR GLASS
• It is used to serve a
small amount of
liqueur (typically
after dinner)
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17. SLIM JIM GLASS
It is used to serve
spirits, mixers, and
sours. Alternative to
high ball glass
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18. BEER JUG
It is used to serve
beers and beer based
mixed drinks.
It is available in
different sizes.
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19. THANK YOU
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