I-Rimmer Yengilazi

Imikhiqizo ekulolu chungechunge ikusiza kakhulu ukugcina nokuhlanza izitsha zengilazi.

Ngemva kokuxuba, ingilazi yewayini idinga ukuhlanzwa nokugcinwa, futhi idinga ukuba lula ukuyithatha.
Ngalesi sikhathi, kudingeka isibambo se-goblet, esigcina isikhala futhi esihle.

I-Glass Hanger: Amakhona ayindilinga futhi aklanywe ngobunono ukuqinisekisa ubuhle nokuphepha. Izinto zensimbi engagqwali ezingama-201, ubulukhuni obukhulu bokuvimbela ukuguguleka, zingasetshenziswa isikhathi eside.
Udonga lweshubhu lohlaka olujiyile luqine kakhulu futhi luqinile, lunamandla okuthwala aqinile futhi lugcina isikhala.
Idizayini yendebe yokulenga efanelekile, efanelekile kakhulu kwi-stemware evamile, kulula ukuyithatha nokuyibeka.
Kulula ukuyifaka, kulula ukuyigcina, asikho isidingo sokukhathazeka ngokushelela kwezingilazi zewayini.
Sicela ulinganise ubude nobubanzi bekhabhinethi ngaphambi kokuthenga, bese ukhetha usayizi ofanele ngokuya ngolwazi.

Ibhokisi lomngcele kasawoti: Elinye lamathuluzi abalulekile okwenza i-bartender, ukwenza ama-rim kasawoti noshukela we-cocktails.
Amabhokisi kasawoti asetshenziswa kakhulu avame ukuhlukaniswa abe yizingqimba ezintathu.
Beka i-sponge pad (ijusi likalamula) ongqimbeni lokuqala.
Isendlalelo sesibili singabeka usawoti (ohlangothini losawoti, njenge-tequila shot, i-margarita, njll.)
Ushukela ungafakwa ongqimbeni lwesithathu (ngezindandatho zikashukela, njengezinongo ezinambitheka njengezithelo)
Kukhona futhi isembozo phezu kwengqimba ephezulu, esingavalwa uma singasetshenziswa ukuvimbela iphedi yesiponji ukuthi yome ngokushesha.

Ibhulashi lendebe: Hlanza kalula amabala aqongelelene endebeni isikhathi eside. Kukhona indebe yokumunca phansi, engamuncwa udonga uma ingasetshenziswa, okusindisa isikhala setafula, kulula futhi kuyashesha.
Ukuhlanza ngamadigri angu-360 ngaphandle kwemingcele engapheli, kungashiyi zimpawu.