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Kotto Glass Industrial Co ltd. We are a 13-year supplier of soda lime glassware Free samples offered | Exporting to the Middle East, Europe and the US | This Verified Supplier's Business Registration profile has been independently verified with relevant government agencies View BR Profile Cup & saucer sets > 2oz Korea soju glass promotional mini wine cup Ms Wang, IRISManagerMs Yama, WuSales Avg Response Time: More than 72h Bar tool sets(11)Beer glasses(34)Beverage dispensers(5)Cake stands(3)Cup & saucer sets(28)Decanters(2)Dessert cups(13)Glass ashtrays(21)Glass candle holders(18)Glass candy jars(27)Glass dinner bowls(35)Glass dinner plates(23)Glass food jars(19)Glass milk bottles(9)Glass mugs(83)Glass tumblers(97)Glass vases(24)Ice buckets(7) See all categories >> Bar tool sets(11)Beer glasses(34)Beverage dispensers(5)Cake stands(3)Cup & saucer sets(28)Decanters(2)Dessert cups(13)Glass ashtrays(21)Glass candle holders(18)Glass candy jars(27)Glass dinner bowls(35)Glass dinner plates(23)Glass food jars(19)Glass milk bottles(9)Glass mugs(83)Glass tumblers(97)Glass vases(24)Ice buckets(7)Mason jar mugs(12)Water pitchers(30)Whisky glasses(46)Wine accessory sets(3)Wine bottles(35)Wine glasses(
Interested on this supplier’s products? Click here to request for invitation to Private Showroom. More products from this category Glass dish and mug set 40mL Korea Shot Glass 36mL soju glass cup Customized design shot glass 220ml square on the rock glass shot glass I love New York ... 350 ml decals beer glass hi... 25oz mason glass jar 275mL long drink cup 45mL trumpet shape shot glass 315mL decals beer glass mug 230mL thickness bottom cup 280mL Glass Hiball 220mL Gl... 280mL Bubble Hiball Glass 280-280mL Mosanic Hiball Gl... US$ 0.09 - 0.18 / Piece 45 - 60 days Brand Name: LA KOTTO Country of Origin: China (mainland) AsiaAustralasiaCentral/South AmericaEastern EuropeMid East/AfricaNorth AmericaWestern Europe Experienced StaffBrand-name PartsCountry of OriginForm AGuarantee/WarrantyPackagingPriceProduct FeaturesPrompt DeliveryQuality ApprovalsServiceSmall Orders Accepted
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new world wine labels are easier to read because Wholesale Paper CupWholesale Durable GoodsWholesale Coffee CupWholesale Drinking GlassWholesale Tea Cups saucers FactoriesPaper Cup FactoriesDurable Goods FactoriesCoffee Cup Factoriescup & saucer sets FactoriesTipsThere are many little things that restaurants at all levels could do to improve their wine service such as ask the customer if they want their wine decanted before doing it.Most states now allow diners to take home unfinished bottles of wine. Restaurateurs need to make sure patrons know they can do this.If you are going to pour for a customer, remember that there should just be a small amount of wine in a glass, to allow the wine to breathe and the drinker to swirl and sniff.Related How-Tos10 Ways to Save Money When Ordering WineGet More Out of the Wine Bar Experience7 Ways to Help You Order Wine Like an Expert
There are many little things that restaurants at all levels could do to improve their wine service. To be sure, wine service in restaurants has come a long way in our lifetimes, with many restaurants offering outstanding selections and knowledgeable servers. More of them are making wine a fun and integral part of the dining experience, with cleverly designed wine lists and interesting wine-tasting menus to pair with the food. Still, we figured the time was right for 10 suggestions of how restaurants could make life even better for wine drinkers. Of course, the top item on any wish list like this would be “lower your markups.” But we also want world peace. Let’s stick here to some small, easy-to-attain goals. 1. Ask us if we want our wine decanted before you do it. Our guess is that restaurants often decant wine because many diners want the whole show, and those decanters are often beautiful to look at. If a sommelier simply said, “I think your wine would benefit from decanting.
Shall I?” we’re sure most people would say yes. But we prefer to taste a wine before it’s decanted to see if we think it really needs it. If you taste first and then decant, you’ve lost nothing; if you decant first and then taste and suspect that the wine may have lost something to the air, you can’t go back. (Of course, sometimes very old wines are throwing a lot of sediment and simply need to be decanted for that reason, but that’s another matter.)Many white wines continue to be served so cold they hurt our teeth (and, of course, too many reds are served at room temperature, which is too warm). This should be easy to fix. 3. Offer more half bottles. More good wines now are available in half bottles and they are fun to have at restaurants, but many restaurants have a small, tired selection of them. These days, there’s no reason not to do better. Offering well-priced, interesting halves encourages experimentation and adds to the enjoyment of the meal. It also solves the problem of tables at which some diners prefer whites and some reds.
4. Keep open bottles well. If you’re going to offer several wines by the glass, invest in a system to keep the wines in good shape overnight or offer a day-old glass gratis to good customers, or just pour them out. This should be a common practice, especially at any place that calls itself a “wine bar.” Paying wine-by-the-glass prices for a glass of wine from a bottle that has been opened and uncared-for for who-knows-how-long is infuriating. 5. Show me the bottle. We understand this isn’t always possible, but when we order a wine by the glass, how about bringing over the bottle and then pouring the wine into the glass? We like to see what we’re getting, and this also allows us to make sure that we’re not getting the bottom of the bottle, which could be a problem if you haven’t kept it well since opening it. 6. Offer “wine doggie bags” and know the laws. Restaurateurs need to make sure patrons know they can do this, and they need to know the relevant laws in their state (for instance, many states require a sealed, tamper-evident bag).
Wine doggie bags are a good thing for many reasons. Restaurants need to promote this trend. 7. Stop abusing the wine. While fancy restaurants these days generally seem to keep their wine well, we’re really talking here to all of those thousands of friendly, marvelous neighborhood places where wine is, unfortunately, too much of an afterthought. It’s amazing how often we see their wine displayed, standing up, high on the walls of the dining room or even in the kitchen. It’s always astonishing to us when we order a bottle of wine and see the waiter grab it right off a shelf near the ceiling of the dining room, where it has been slowly cooking for weeks or months. If you want to display wine bottles, put out some empty bottles, or wines you never plan to open. But keep the real wine someplace cool. Wine refrigerators now are more and more affordable. 8. Offer more-interesting stuff. Yes, fine restaurants are providing fascinating wine lists from across the globe. But too many everyday restaurants, the kind of places where most of us are more likely to eat on a regular basis, still offer the same-old, same-old.
Americans are increasingly comfortable experimenting with unusual wines from around the world, and you’d better keep up with us. We were at a little Indian place recently that offered a wine from Lebanon (and at a good price). Just last week, at another Indian restaurant, we had a tasty Sauvignon Blanc from India. There’s no reason, these days, why all restaurants can’t have something interesting.Wow, here’s a really easy one. If you want to leave the bottle on the table and let us pour the wine ourselves, we’d be delighted. But if you are going to pour for us, remember that there should just be a small amount of wine in a glass, to allow the wine to breathe and the drinker to swirl and sniff. Too many places fill it up like a glass of water, which makes us think they’re trying to empty the bottle so they can sell us another. On the other hand, don’t clear away wine glasses with wine in them unless you’ve asked if we’re finished. We tend to linger over wine and, if it’s a good one, we enjoy smelling the glass with the very last sip in the bottom.