3 weeks of work, white wines and champaigns

this 3 weeks are one of the hardest times of my life i ever experienced, its oso the time where i feel so completely helpless and idiot, where even the simplest tasks like delivering drinks and remembering table numbers are mixed up by me... its oso the time when i felt dat we jc students are too bloody arrogant in our own elitist world of our own, and that there are actually tons of work done by the 'lower' classes... this 3 weeks i learned alot of new stuff, and learnt to be more humble, and learnt that actually a paper qualification is actually nothing without the correct work attitude and inter-personal relationship skills... people respect you by the contributions u have done, and seniors and superiors want humble and fast learning juniors and apprentices rather den quick talking and 'smart' thinking jc students... i guessed i being blur yet willing to learn is a good thing, i got scolded by the seniors and team captain the most, but i oso integrated with the bar the most i guessed... i am satisfied with my job, though the pay is little and hours are long

i dunno wad to write already, so i might as well write something about alcohol... i shall write abt wines today... wines there are 3 types of wines, there are red wines, white wines and rose wines. my wine knowledge is very basic and i seldom taste them myself so dun bank on me for info...

my favourite are white wines, cos they are differentiated very greatly according to the 'flavour' and aftertaste they produce. sweet wines are french or german riesling, dry whites are chardonnay from the french place call chablis (pronounced without the s) and smooth wines are savignon blanc. can be drunk chilled or still temperature

champaigns are sparkling wines, sparkling because they are like soft drinks and haf gases (CO2) in the liquids, and great care must be taken to open the bottle, for if mishandled, the flying cork will hit and injure someone, and can blind someone if hit in the eye... proper and classy way of opening it is wif a soft pop sound and no foam spilling out if the bottle, and to achieve dat requires minimal shaking.

actually the real skill is not in opening wine bottles, but in pouring wine out of their bottle into the tiny little glasses, one haf to use a single hand to grasp the bottle in a weird yet professional looking way which has absurdly little grip, perhaps i had not perfected it, not only dat, but oso the pouring of the liquids cannot spill out and drip out of the glasses, its easy to say, but difficult to master and accomplish, even my seniors fail that sometimes...

wines and their related fields are extremely difficult to accomplish in just 3 weeks, further more i merely tasted the champaigns from leftovers to learn... its not easy, so salutions to all wine connoiseurs and to all waiters and waitresses!!!