Supplied in cases of 24, the packaging supports bulk purchasing and predictable inventory cycles. Procurement staff benefit from standardized case counts that align with service demand and storage planning, ensuring efficiency in operations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe glass with a microfiber cloth and a mild detergent solution; rinse in warm water and air dry or towel-dry to avoid spots. Sanitize high-touch zones—menu covers, salt/pepper shakers, chair backs, bathroom door handles—using EPA-approved sanitizer at label dilution; follow 1-minute contact time. Inspect shelves and under booths weekly and remove crumbs and spills. Regular cleaning prevents contamination, supports health code compliance, deters pests, and preserves furnishings.#@@#Additional Info#@#Libbey’s 4809 5 Oz. clear stemless pub glass has a 5 oz. capacity and a 4" height for high-rotation service. The 24-per-case pack is ideal for restaurants and bars, while the tempered glass enhances break-resistance for daily use.#@@#General Info#@#Description #@#
Supplied in cases of 24, the packaging supports bulk purchasing and predictable inventory cycles. Procurement staff benefit from standardized case counts that align with service demand and storage planning, ensuring efficiency in operations.#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#Upon confirmation of completed payment, Culinary Depot will ship/deliver the Libbey 4809 Pub Glass.#@@#Maintenance Guide#@#Inspect glassware daily for chips or cracks; remove damaged items to prevent injury and loss. Wash with neutral pH detergent at 110–140°F to dissolve oils without etching. Rinse thoroughly with potable water and air dry on a rack to avoid lint. Rotate stock using first-in, first-out and store glasses upside down on padded shelving. Calibrate dish machine chemical feed weekly and verify rinse temperatures. Train staff on proper handling to minimize breakage and maintain CSA safety documentation.
