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Out damned spot, and odor: Keeping glassware clean

Experts offer advice on pristine drink service

It’s fascinating to think that one can sit down at a bar or restaurant, open a menu, point, and within minutes, a beverage from halfway around the globe will emerge. From production to transport and storing, there are thousands of touch points before it hits your lips. It’s a beautiful thing, and it’s our job in the hospitality industry to ensure these treasures are served as optimally as possible.

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