One such issue we've tackled over our forum's history has been the proper way to open champagne. Fortunately, we found the following tips by Dan Saltzstein in his piece titled, Opening the Bottle. To give full credit to Mr. Saltzstein his tips are shared verbatim:
? Cut the foil (or "capsule") covering the cork, just below the bottom lip of the bottle's neck, and peel it off. Wipe the lip of the bottle.
? Insert the point of the screw into the cork, slightly off-center.
? Twist the screw all the way into the cork (don't go half-way or you're likely to end up with half a cork).
? Anchor the cork screw's lever (the little notch at the tip of the bottle opener) on the lip of the bottle, hold the neck of the bottle with one hand and lift the corkscrew with the other.
? Pull the cork, twisting gently.
Mr. Saltzstein also stressed that "having a towel handy in order to wipe off any accumulated moisture" was a good idea.
Thus, the veil of secrecy surrounding the methodology of opening champagne has been successfully demystified. Our community of corporate flight attendants can now turn our attention to other weighty matters.
 Saltzstein, Dan. Opening The Bottle, (The New York Times, September 30, 2002)
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