Return glassware and crockery unwashed. We clean everything at the depot.
Return glassware and crockery unwashed. We clean everything at the depot.
Cleaning hundreds of plates at the end of a long service drains your catering team. Our Send It Back Dirty service removes this burden. You return the equipment straight from the dining tables.
When you hire from our catering and bar ranges, you pack the items away in their original state. You scrape the excess food into the bins. You stack the plates into their transport crates. You pack the glasses back into their division boxes. You seal the crates and hand them to our driver. Our warehouse team wash, sanitise, and polish every item before it returns to our active inventory.
The Send It Back Dirty policy applies exclusively to our crockery and glassware ranges. You must return all linen items in a dry condition. Tablecloths and napkins must remain free of food debris before you pack them into their return bags. Wet linen grows mould within hours.
At the close of a large banquet, your staff want to go home. The venue manager wants the room clear. Washing five hundred wine glasses takes a kitchen porter hours of manual labour. Packing those same glasses into their transport crates takes minutes.
Caterers operating multiple weekend events save entire shifts of wage costs across a summer season. You reassign your kitchen team to food preparation instead of the sink.
We include the Send It Back Dirty facility within your standard item hire charge. We never add a separate cleaning fee to your basket. We operate industrial washing facilities at all our regional depots. We prefer to wash the stock ourselves to ensure it meets our strict hygiene standards.
A 300 person dinner creates a mountain of washing up. Your team can finish with 300 plates, 600 glasses, and 300 sets of cutlery spread across tables, bars, and back of house. Washing that volume on site can swallow two to three hours after the guests leave.
Packing the same stock dirty takes about 20 minutes when the crates are ready by the pass. Staff can scrape the food waste, sort the items into the right boxes, and move on to the rest of the clear down. Caterers save labour, venues free the kitchen sooner, and nobody needs to keep a chef on shift to stand over the sink.
Pack the stock in the transit boxes it arrived in. Stack plates in their original divider trays so the weight stays even in the crate. Pack glasses in their division boxes with the open end facing up. Shake excess food from cutlery before you place it back in the cutlery trays. Seal the crates once each box is sorted.
Linen needs one extra step. If tablecloths or napkins are wet, leave them out to dry before packing them up. Damp linen can mildew in a sealed bag. Dry linen can go back in the return sack with the rest of the dirty hire. Our team handles the laundering at the depot.
We wash every item at our depot to commercial catering standards. Our warehouse team cleans, sanitises, and inspects each plate, glass, fork, and gastronorm pan before it goes back into live stock. We do not send an item out on another hire until the depot team signs it off.
You do not need to meet a cleaning standard before collection. Your job is to scrape, sort, and pack the hire so it travels back without avoidable breakages. We take care of the washing cycle because we control the process and the quality check at the same site.
No. We include Send It Back Dirty in the standard hire rate for the relevant catering, crockery, cutlery, and glassware lines. We do not add a separate cleaning fee for normal returns.
Yes. Cutlery can go back dirty as long as you shake off excess food before packing it into the trays. That keeps the boxes manageable for transport and helps the depot team process the stock faster.
That is fine. We still inspect and rewash the stock at the depot before the next hire. If your team has time to wash some items, you can return them clean, but you do not need to.
