In restaurant settings they often use a chemical sanitizer. Rinsing before serving gets it out. I believe rinsing may even be required by "code" especially if the glassware is displayed in open air. I've also heard wetting the glass helps head retention and lacing.
Recalling from the BC years, (Before Craft) I remember the upper tier of dive bars would freeze and frost the glasses. This helped numb your taste buds so you could actually drink Miller High Life.