With a few simple precautions, your foodservice china will provide years of attractive, durable service.

Proper Handling
If you are experiencing increased china usage as a result of breakage, rather than volume increases, this can be resolved by proper handling techniques.

When busing, consider using separate bus boxes for china, glass and metal items. This will reduce chipping and breakage of both glass and china. After use, immediately scrape and rack soiled china. Avoid stacking soiled china. However, if a backlog of soiled ware occurs, stack by item not more than 12 pieces high on the back of the counter. Pre-rinse with 110* to 120*F water. (Higher temperatures tend to cause food particles and greases to bake onto china.) Wash soiled china within 30 to 45 minutes after use. Coffee, tea, and certain food acids can cause staining if soiled china is allowed to stand for extended periods. Never try to remove stains with scouring powders or pads. They will permanently scratch the china's surface, making staining even more likely.

Ware Washing
Automatic dishwashers do not normally contribute to breakage. However, an improperly operating machine can result in stained and soiled ware being returned to the food preparation area. Ask your dealer to help you determine if your machine is adequate for the dishwashing demand during peak periods. Establish cycle times and temperatures in the pre-wash, wash, power rinse and final rinse sections. Water temperatures in the wash and rinse cycles must be checked to ensure that ware is sanitized and that spotting is minimized. It is also necessary to check water pressure and water condition for proper cleaning. Your dealer can help here, too.

Storage
Adequate storage space must be provided for china. This is critical in the soiled dish area especially during peak periods. American Restaurant China Council studies show that 75%-80% of all china breakage occurs in the soiled dish area.

Before moving china to the storage area, racks of clean china taken from the dishwasher should be allowed to air dry. For china in active use, store at or below the food preparation surface. When china is not easily accessible, such as in overhead storage, more breakage can result.

All china should be stored on high grade, non-magnetic stainless shelves. High grade stainless materials are recommended because china will pick up dark, unsightly metal marks, especially from aluminum and low grade stainless.