Answer to Question 1
The server should present the bottle on a clean white side towel, held at an angle with the label facing the guest, as shown in Figure 6.3 . The server should recite the producer's name, the type of wine, including either grape varietal or place of origin and vintage, in a soft but clear voice, making eye contact with the guest. Once the bottle has been approved, generally with a nod from the host, it can be opened according to the steps in Figures 6.4.
The cork should be removed by following the procedure shown in Figure 6.4 . Hold the neck of the bottle in one hand, pointing the bottle away from the guest, and with the other hand insert the tip of the corkscrew into the center of the cork, as shown in Step 4 (Note: many prefer to rest the bottle on a side-stand or on the corner of the table). Twist the corkscrew into the cork for a firm grip, hold the corkscrew straight, and twist into the cork without pushing down on the cork; place the edge of the bottle opener on the lip of the bottle, holding it in place with your finger, and with a firm grip slowly pull out the cork, as shown in Steps 5 and 6 . Unscrew the cork from the corkscrew; wipe off fingerprints or cork dust from the neck of the bottle with the side towel or a clean linen napkin.
Answer to Question 2
B
The surgical nurse assists the client into the correct position
Air, bottle
An orange-red biohazard symbol indicates that bloodborne pathogens may be present, and items should ...
Port-wine stain (nevus flammeus)
Port Wine Stain
How many Cl atoms are present in 2.16 moles of NCl3?