Care & Handling

For Restaurants:

Please make sure your staff is aware of the fact that the pieces are handmade and that a great deal of work goes into finishing them. Though they are extremely durable, they are not as durable as manufactured restaurant ware and that should be taken into consideration when clearing, serving, stacking, and washing. Please be mindful.

“Mary Mar's ceramics hold up very well. We are open 7 nights a week, and are definitely considered a high volume restaurant serving anywhere from 100-275 people every night… We do get the occasional chipped or cracked ceramic piece, but please again keep in mind that these ceramics are getting a lot of use and are being stacked and washed in large amounts several times a night. The fact that we only get a few casualties every now and then for how much business we do is impressive.”

-General Manager, The Progress Restaurant, San Francisco

• Avoid bus bins, as the impact may chip edges
• Use caution when stacking – avoid stacking more than 6-8 pieces at a time, and be mindful of the pace of stacking. Stacking at too quick a pace may lead to bumping edges of other pieces and chipping the wares
• Always stack the same types of pieces together to distribute weight evenly
• Suggest using a rubber non-skid mat on the surface of dish pits where dirty dishes are placed
• High-temperature dishwashers are safe to use