SITHFAB003 Operate a Bar
Long drinks need large glasses; short cocktails are served in Martini glasses; neat spirits need a freezed shot glass or shooter; dry champagne is served in a fluted glass whilst sweet champagne requires a saucer glass; champagne based drinks are served in flutes or tulip glasses; port and sherry require 3/4 oz stemmed glasses; beer is served in mugs or tall tumblers; hot drinks require 15 or ... ................
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