Quote:
Originally Posted by Wormius
Sorry, how does not using ice to cool down water save water?
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A lot of people and businesses will run the tap to bring in cooler water. If you already have water in the fridge, than you don't need ice to cool it.
On the flip side, restaurants will fill up their ice wells with a lot of ice for the day but a lot of that ends up melting and going down the drain. It would be advisable for filling up the ice well as needed in smaller amounts and then using excess ice at the end of the night to fill up water jugs, which then turns into water available for the next day.
A lot of places will also bring fresh glasses of water/drink or pop for every refill, while dumping the older ice and needing to re-wash a glass. This processes is literally being repeated hundreds of thousands of times a week.
Also given that a reduced ice use results in less ice being made, a lot of places right now might be able to get through the week with the existing reserves in the machine that stay cool.
Shrewd operators may be running an efficient model like I have described as everything costs money like ice, dishwasher chemicals, water, added labour, straws, garbage bags, lemon/limes etc