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HOW TO SERVE CHAMPAGNE
Many serious mistakes have been made in serving
champagne, for the simple reason that it is not, as
a rule, ordered often enough, in the average saloon,
for the bartender to become familiar with handling it.
After finding out what brand is desired, place the
glass before the guest, take the bottle from the ice,
twist or cut the wire, cut the string just below the
neck of the botle by which the cork is held in place
in order that no part of it will remain attached to
the bottle, then remove the cork easilj' and neatly.
When the cork has been taken out wipe carefully the
mouth and neck of the bottle with a clean towel or
napkin which has been provided for that purpose.
It is customary and proper when the wine is served,
to a party to pour a few drops first into the glass
of the one who has ordered the wine, and then fill
the glasses of the others,, before filling his. This
rule should be observed in serving all wines, and
should not, under anj' circumstances, be overlooked
Remember that champagne should ahvaj's be un
corked in the presence of the man ordering it
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