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Outclass the Competition
by Harold Almon baesoe.com
Be at Ease School of Etiquette Austin
The Line to Station Three the Bar for Something to Drink
Normally the line to station three, the frugal bar, leads to an area set in the corner of a room used to serve something to drink during an event. This station is to follow station two: the Reception line.
In a polite home, station three is the living room; a sofa table is the bar. A drink is to be served in a real glass and with a napkin when the event is held indoors. In a private home, it can be served without that stirrer. In formal service it may be served from a bare tray.
The bar can be a side credenza, a roll-in cart (get 2), or a raised table. You may raise a table with pieces cut from PVC pipe. Then cover or paint the pipe.*
Equipment for a Frugal Bar
For each bar have two to three bar spoons, bar towels, bottles, bottle stoppers, bottle washers, dishpans, (Turkey roasting pans) dish washing racks, funnels, glasses, glass dispensers, glass trays, jiggers, mixing glasses, pitchers, and strainers.
Make the bar area look pretty; get some large bowls or vases. Give it a centerpiece. Make it functional: have a small ice scoop-plastic pitchers or tongs, and a dump pail for ice that has been used.
Stemmed glassware is to be used for dinner meals. It also can be used for bar-ware. Yes, it may be the same size. It could come from a dollar store. At minimum, each guest will use three glasses in a three hour period.
Get eighteen to thirty 12 oz Ice Tea/Claret glasses. Add Champagne stems when you can. Get something in which you can carry glasses to a table. I use the bottom of an 18″ Granite ware Turkey roasting pan. It can also be used as what you wash them in. The sink can then be the dump pail or any large dish pan will do. Glassed can be collected on a separate tray, a roll-in cart, or in a glass rack.*
In public, extra glasses can be stacked set atop a tray, and one tray set atop another. In a home, glasses are to be hidden as best one can.
Glasses can be washed in a little container of soap and water, rinsed, racked and used again, just like in a bar. You can use the laundry room, or the outside side of the house, as the place for this to be done.
You will still need glasses and two or more dish drying racks and stands. You can keep the racks and stands separated. (I have three racks that stack one inside the other.) Each stand can be replaced by a towel or a cloth. They can be stored in a cold oven, on a shelf under a counter, or between two items that provide a convenient space.
A Signature Napkin
Get cocktail napkins; drinks are to be served with a napkin. Each napkin can be standard size or the size used at luncheons. Each can be made of paper.
A stack of cocktail napkins can be held in the hands, pressed in the center and turned, and the stack will begin to spiral.
This can be done with napkins while they are being pressed and turned in the center on a table.
Cocktail napkins can be folded lengthwise and back down and used for dinner. This is more frugal than etiquette.
Dinner napkins are to be seventeen x seventeen inches square or larger can be folded and used for cocktails. Each dinner napkin can be folded into a signature fold for your event. You may learn four napkin folds at minimum.
In a bar, a pre-dinner drink is considered given when set atop a cocktail napkin center the space for the person for whom it is intended.
A host/ hostess can hand a drink directly to a guest with a napkin, or without a napkin, but why? Avoid wrapping a napkin around a drink glass for yourself or anyone else.
A napkin is considered at rest pending the return of the person drinking when it is set atop a glass.