Many restaurants are adoping a "serve only when requested" policy for table water. After all, every glass of water served in a restaurant requires two more glasses of water to wash and rinse the glass.

Another issue food establishments face is whether to serve bottled water. Many customers prefer bottled water to tap water, even though the bottled water industry is largely unregulated and the energy required to bottle and transport the water is significant.

One compromise solution we like is the use of commercial restaurant water filters: They remove chlorine, heavy metals and other contaminants from tap water, yielding pure and delicious water with no health concerns or environmental guilt.

FILTRATION SYSTEMS :

Carbon block or granular carbon filters absorb or physically screen out industrial chemicals (including chlorine) and small sediment particles.

Reverse Osmosis (“RO”): RO systems pass water through a synthetic semi-permeable membrane that rejects most contaminants down to the molecular level. Many RO units also have carbon pre or post filters to provide additional treatment.

The combination of a large carbon filter (sometimes called a "whole house filter") on the main water supply and a reverse osmosis filter at faucet locations will provide excellent filtration of local tap water.