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When I was working behind the bar, both at M&D and at various other restaurants, I used to get a ton of questions about which glasses were used for which drinks. What’s a highball glass compared to a rocks glass? What’s the difference between a martini glass and an old fashioned glass? Why are champagne flutes shaped differently than standard wine glasses? Whether you’ve asked these questions out loud or not, I’m willing to bet you’ve thought about them. Either way, I’m going to answer those questions today, right now, in this post.

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There are only a handful of glasses that you really need to know about (this is especially helpful if you like to host dinner parties or cocktail parties like I do). Here’s a short breakdown for ya:

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1. Martini Glass: A stemmed glass with a 6 to 8 ounce V-shaped bowl; used for martinis and mixed drinks
2. Wine Glass: You guessed it. A 8 to 14 ounce stemmed tulip shaped glass used for either red or white wine.
3. Champagne Flute: A tall, 6 to 9 ounce stemmed tapered glass that is shaped this way to trap the bubbles in sparkling wine (fun fact)
4. Highball Glass: A tall, 8 to 12 ounce glass with straight sides; used for mixed or blended drinks
5. Old Fashioned Glass: A 5 to 10 ounce tumbler, used for cocktails served over ice and mixed drinks

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Drinks are obviously the star at any cocktail party so if you’re planning on hosting one, be sure the plan ahead. You can bet on using at least two glasses per person. Always buy more ice than you think you will need (about 1.5 pounds per person) and more if you need extra to chill glasses or bottles.

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There you have it friends, a very short lesson on glassware. Use it wisely.

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Rebecca McKinney

I was born a foodie. My dad is a chef, baker, and restaurant owner and my mom might as well be because she owns whatever kitchen she walks into. I grew up working in my family’s restaurant and bakery in Pawling, New York – McKinney and Doyle. I started behind the bakery counter at 12 years old after begging my parents to let me start working. At 16 I worked as a hostess. By 18 I was serving tables and training behind the bar where I then worked every other weekend throughout my college career. Even now, when I am visiting my family in New York, I help out where I’m needed. To make a long story short, the food and restaurant industry has been my life for as long as I can remember.

I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.

So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!

Eat well & travel often,

Becky McKinney

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