How often should glassware and bar equipment be cleaned?

The best practice for cleaning glassware and bar equipment is to clean them after each use and regularly throughout the working hours. This approach ensures that all equipment remains hygienic, preventing contamination and maintaining the quality of the drinks served. Regular cleaning also helps in preventing the buildup of residues, which can affect the taste and presentation of beverages, thereby ensuring customer satisfaction and adherence to health and safety standards.

Cleaning glassware and equipment only once a day, when busy, or weekly would not provide adequate sanitation in a high-volume environment like a bar, where the risk of contamination can increase rapidly with frequent use. Therefore, the practice of frequent cleaning not only ensures a higher standard of cleanliness but also reflects professionalism and care for the guest experience.