Services — Glassware, Cutlery and Hotel Table Lines

Service one

Glassware Lines

We work with glassworks that blow stemmed glasses, tumblers and stoppered decanters in the weights that hotel dining rooms actually use. When we take on a glassware line we walk the maker row, watch the pieces come off the mould, and carry a physical example back to the showroom. That example sits on the ledge against the shop wall so that a buyer can judge the rim, the balance and the clarity in daylight rather than from a catalogue photograph.

Each line is recorded with the maker name, the mould reference, the finished weight and the packing format. We hold the record beside the sample so that a reorder matches the first delivery. If a maker changes a profile, we obtain a fresh sample before the change reaches a buyer.

The result is a glassware catalogue that a restaurant can build a full service from: water glasses, wine stems, coupes, highballs and a decanter for the pass.

Service two

Cutlery Sampling

Cutlery is sampled by the piece. We lay spoons, forks, knives, servers and ladles on a felt-lined tray, check the gauge of the metal, feel the polish on the handle and confirm that the pattern will survive a commercial dishwashing cycle. A knife that looks correct in a catalogue can still feel wrong in the hand, so we never recommend a cutlery line without sending the physical piece.

The felt tray keeps each piece from touching its neighbour, which matters when a buyer is judging a mirror finish. We note the tine length, the blade profile, the handle weight and the finish on the tray card so that the sample and the written record agree.

Buyers receive the sampled set before any order is placed, and the approved sample is kept on file for the restaurant account.

Service three

Hotel Table Packs

A hotel table is a set of decisions: the water glass, the wine stem, the coupe, the cutlery pattern, the napkin ring and the rest. We assemble coordinated packs so that a dining room can be laid out from a single order rather than four separate suppliers. Each pack is built around the approved glassware and cutlery lines, then extended with the table extras that complete a cover.

A pack carries one packing list, one sample record and one dispatch note, which keeps the receiving process simple. Where a hotel has several dining rooms, we can build a pack for each room and keep the room names on the account sheet.

Because the pack rests on sampled lines, a replacement piece can be ordered years later and still match the rest of the room.

Service four

Quality Chip Checks

Before anything leaves the showroom we run a chip check. Rims and bases are tapped, weight is compared against the approved sample, and any piece with a nick, a cloudy patch or a wobble is pulled from the run. The check is the reason a buyer can order a glassware line at a distance and trust that the case will arrive in the condition of the sample.

We keep a written record of every batch that passes and every piece that does not. The record names the maker run, the date of the check and the colleague who signed it off. When a question reaches us about a delivery, the record lets us trace the answer in minutes rather than days.

For a line with a history of faults we widen the inspected portion until the maker run proves stable again.

Service five

Wholesale Dispatch

Wholesale orders are case-packed in straw, labelled and dispatched to the buyer address with a packing note that matches the sampled set line for line. Straw is the oldest and still the best bedding for glass: it holds a piece away from the wall of the case and absorbs the shock of a rough handling. Every case is shake-tested before the lid is fixed.

A larger run is staged across several cases so that one damaged carton never holds up a whole delivery. Each case carries its own label and its own portion of the packing list, which lets a receiving depot check the delivery case by case.

We arrange the carrier, prepare the dispatch paperwork and send the tracking detail to the buyer as soon as the case leaves Causeway Bay.

Service six

Restaurant Account Care

Restaurant buyers rarely order once. We keep an account sheet for each dining room, note the lines the buyer has approved and the writing on the felt tray, and arrange a reorder without asking the buyer to sample again. The account sheet is the memory of the trading house, and it is the reason a second order arrives exactly as the first one did.

We also watch the wear pattern of an account. When a line is due for replacement, we tell the buyer before the last piece breaks, and we suggest a short top-up case rather than a full reorder.

Account care covers sizing advice, replacement planning and the seasonal ordering windows that suit a restaurant calendar.

How an order moves through the house

Every order follows the same path, whether it is a single sample or a full hotel table pack. The path keeps the sample, the check and the case tied to one another so that nothing is lost between the maker row and the restaurant door.

Enquiry and sampling. The buyer writes to us and we present the relevant glassware or cutlery lines on a felt tray.
Approval. The buyer approves a line and we record the approval against the account sheet.
Maker order. We place the maker order against the recorded specification.
Chip check. The run is inspected, weighed and tapped before it is accepted.
Case packing. The goods are bedded in straw, label written and the case shake-tested.
Dispatch. The case leaves Causeway Bay with a packing note and tracking detail.
Account care. The approved sample stays on file so a reorder matches the delivery.

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