Ibhulashi Lokuhlanza Ingilazi Yewayini
Imikhiqizo ekulolu chungechunge ikusiza kakhulu ukuthi ugcine futhi uhlanze izitsha zengilazi.
Ngemva kokuxuba, ingilazi yewayini idinga ukukhuhlwa futhi igcinwe, futhi idinga kube lula ukuyithatha.
Ngalesi sikhathi, umnikazi we-goblet uyadingeka, ogcina isikhala futhi muhle.
I-Glass Hanger: Amakhona ayindilinga futhi aklanywe ngobunono ukuze kuqinisekiswe ubuhle nokuphepha. Insimbi engagqwali engu-201, ubulukhuni obuphezulu ukuvimbela ukuguquguquka, ingasetshenziswa isikhathi eside.
Udonga lweshubhu lohlaka olujiyile luqine kakhulu futhi luqine, lunamandla okuthwala futhi lulondoloza isikhala.
Idizayini yenkomishi elengayo enengqondo, elungele i-stwaware ejwayelekile, kulula ukuyithatha futhi uyibeke.
Kulula ukuyifaka, kulula ukuyigcina, asikho isidingo sokukhathazeka ngezingilazi zewayini ezishelelayo.
Sicela ulinganise ubude nobubanzi bekhabhinethi ngaphambi kokuthenga, bese ukhetha usayizi ofanele ngokuya ngolwazi.
Ibhokisi le-salt rim: Elinye lamathuluzi abalulekile e-bartending, ukwenza amarimu kasawoti kanye noshukela kuma-cocktails.
Amabhokisi kasawoti asetshenziswa ngokuvamile ahlukaniswe abe izingqimba ezintathu.
Beka i-sponge pad (ijusi ye-lime) kungqimba lokuqala.
Isendlalelo sesibili singabeka usawoti (ohlangothini lukasawoti, njenge-tequila shot, margarita, njll.)
Ushukela ungafakwa kungqimba lwesithathu (amasongo kashukela, njengesinongo esinambitheka izithelo)
Kukhona nesembozo phezu koqweqwe olungaphezulu, olungavalwa uma lungasetshenziswa ukuvimbela iphedi lesipontshi ukuthi lome ngokushesha.
Ibhulashi lenkomishi: Hlanza kalula amabala anqwabelene enkomishini isikhathi eside. Kunenkomishi yokumunca ezansi, engamuncwa udonga uma ingasetshenziswa, yonga indawo ye-countertop, elula futhi esheshayo.
Ukuhlanza okungu-360-degree ngaphandle kweziphetho ezifile, kungashiyi lutho.