Breakability, among others, I suspect. I've never cooked commercially, but I did work at Cinnabon long enough ago that we made the rolls out of things that were identifiably ingredients. All the staff cups were plastic because things get moving pretty quick on a busy day.

The one Christmas Eve I worked in college was bananas. We had both ovens running (doesn't happen outside the holiday season) and were putting pans in and taking them out about as fast as we could make rolls and proof them.

Well I don't think residential kitchens are as chaotic as a commercial kitchen, so sure drinking out of a non breaking container is probably a good idea (glass breakage is a pita there).

However most people (I assume on HN) are not line cooks and do not work in commercial kitchens. I drink out of glass (don't want plasticy taste) and use glass to store leftover food.

Here's one: "There's a reason most line cooks drink out a deli rather than read NIH" [0] :)

As previously mentioned, whether one thinks using glass is worth it is a personal preference.

[0]: https://pmc.ncbi.nlm.nih.gov/articles/PMC11193405/

[0] TLDR: Guidance

Avoid plastic containers as much as possible. My ranking (and only if food-grade) of probability of leaching chemicals into the foods they contain...