Top tips on pub glassware safety

By Poppleston Allen

- Last updated on GMT

Related tags: Licensed premises, Glass, Bottle

Some operators argue that good quality polycarbonate glasses are expensive
Some operators argue that good quality polycarbonate glasses are expensive
Reports of glassing incidents inevitably lead the police, council authorities, judges and politicians calling for a nationwide ban on the use of glassware in licensed premises and promote the use of polycarbonate bottles and drinking vessels. These tips may help reduce the risk of serious injuries and unwanted attention from the authorities.

Operators argue that good quality polycarbonate glasses are still expensive, create a negative perception of a venue, are not stable and have a negative impact on the environment when discarded.

Proper management of licensed premises can defeat the arguments for a nationwide ban on the use of glass advocated by many authorities. Consider the following tips:

  1. The premises operator should ensure that licensed premises have an up to date and detailed written risk assessment. Careful consideration should be given to the nature of events and clientele, especially on busy Thursday, Friday and Saturday nights.
  2. Consider voluntary reductions in the capacity of your premises — overcrowding can often spark an incident.
  3. Special operating procedures should be in place for events in and around the premises, such as football and rugby matches and bank holidays.
  4. Particular attention should be paid to the potential for children to be on the premises and playing in outside areas. 
  5. During busy trading periods consider the voluntary use of polycarbonate glasses and decanting glass bottles into polycarbonate vessels. 
  6. Consider restricting the use of glass in outside areas. 
  7. Employ sufficient members of staff as nominated glass collectors. This removes the temptation to use glasses and glass bottles as weapons and also prevents serious accidents as a result of, for example, customers tripping or children playing. 
  8. Having barstaff and security staff clearly identifiable and notices confirming the use of a CCTV system at the premises are good deterrents.
  9. Train barstaff on how to manage conflict situations effectively.
  10. Have qualified first aid officers and the right equipment on the pub premises.
  11. Use sealed bottle bins around the licensed premises.

Related topics: Training

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