I prefer using proper glassware but it depends on a couple of things. If it is appropriate to the program and if the operation can support it both financially and operationally. I was able to use smaller sherry and grappa glasses at Peacock Alley, especially in the earlier, fine-dining days only because we had our own dishwasher behind the bar and the floor team made it a point of returning the specialty glassware to the bar. If the fragile glassware ever went back to the kitchen for cleaning, it was all but over causing a financial strain to replace.
In a different operation, with limited storage space for instance, you’re probably forced down the multi-use road whether you like it or not.
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