originally posted by Michael Lewis:
originally posted by Pavel Tchichikov:
originally posted by Michael Lewis:
originally posted by robert ames:
as a restaurant employee working the floor as the wine guy, I don't know how many times i've had a distraught server come to me to fix things because the cork had busted off with still some in the neck. in these instances, occasionally it would have more appropriate to use a ah-so, but nearly all the time, when they'd hand me the bottle and the corkscrew, there was another full turn before the corkscrew would have bottomed out, giving the cork a perfect opportunity to break. a habit that I was unable to break them of.
Yes, user error is an exception, of course. But I cannot be responsible for that, and I was assuming the comrades on this bored have long ago mastered the proper technique.
they have, but as i was contemplating the exchange above about occasionally pushing corks in, i couldn't dig up sufficient data either to blame the quality of the specific ah-so in use at the time or the number of bottles consumed up to that point on the same evening :)
It is a little like billiards, I figure. Up to a certain point, more bottles improves performance, and then at a certain later point, more bottles causes performance to fall off a steep cliff. If one is pushing corks in at that stage of the evening, it is a signal that no more bottl
es are required.
