The World of George Zaharoff
My Dreams. My Passions. My Life. A Gentleman's Journey.
About Me...George Zaharoff
Life is inspiration.
Be it a flower growing on a sidewalk or climbing the Great Wall of China. Inspiration is everywhere. Since I was a child, I dreamt of one day being a clothing designer. When I was 5 years old, I would be asked, "George what do you want to be when you grow up?" I would respond, "a fashion designer." Little boys don't grow up to be fashion designers, they grow up to be doctors and
lawyers or policemen.
Nonetheless, during my Junior and Senior years at DePaul University (where I received a BS in Operations Management, Manufacturing and Purchasing), I started flying to Milan and Paris to see what I could do to "jump start" my dream. After finishing DePaul, I moved with a small staff to Milan, I was only 21 years old. And that was the beginning
of the beginning.
I've lived in London, Paris, Milan, and Athens. At one time I commuted to all those cities like those taking the bus to work. It was when business started to grow in the States
that I moved back.
Every year I travel between 200,000 to 250,000 miles a year (a plane ride around the globe is 20,000 miles, so figure ten to twelve round the world trips a year!). I love traveling and exploring. I've traveled extensively all over the world - over 100 cities covering about fifty countries.
This is my passion, it's where I seek inspiration, where I get to clear my mind. I love meeting new people and learning about new cultures. I read about the history and peoples before getting on a plane and visiting the area. I love history, and the principles of cause and effect.
This is the mark found on almost everything I create:
Why does one play the violin?
Because they love it.
Why do I do what I do?
Because I love it - and it comes from the inner depths of my heart. Zaharoff isn't a just a label, it's a lifestyle, for the man, woman, and child who go through life being just a little different.
With lots of love,
George
Pictures above from left to right: lunch in the Serengeti; 30,000 miles above the earth; Ankor Wat, Cambodia; another plane pic, where I do most of my dreaming.
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The World of George Zaharoff
The Decisions of Dance
The program or dance card has some undeniable advantages. A girl can give as many dances and dance with whomever she chooses; and a man can be sure of having not many but uninterrupted dances with the one he most wants to be with - if she is willing. But the dance card is unheard of at private balls, probably because the youth of today does not care to take his pleasure on schedule. He likes to dance when the impulse moves him and he likes to be able to stay or to leave when he pleases. In New York, for example, there are often two or three dances given on the same evening, and he likes to drift from one to the other just as he likes to drift from one partner to another - or to maybe not dance if he chooses not to. A man who accepts an invitation must be there on time. And if he does not engage his partners at the opening of the evening, he cannot dance at all - he may not want to, but he hates not being able to.
So again we come back to the problem of the average young girl, whose right it is, because of her youth, to be light-heartedly happy, not terrified, wretched and neglected. The best solution seems to be for her to belong to a group whose members can rely on each other during the evening. Or the problem may be solved for her if her hostess has been thoughtful enough to have efficient ushers at her dance.
Teas and Receptions
Afternoon parties range from the very dignified reception to the more or less formal tea party to the quite casual cocktail party. The reception today has become primarily a state affair, a public gathering in honor of a prominent personage or an important event. Receptions most frequently take place on the diplomatic or civic levels and are handled, as in the case of official dinners, by a competent staff.
The major difference between a reception and a tea is one of atmosphere, like the difference in furnishing twin houses. A reception takes itself seriously while a tea party, no matter how formal it may be, is friendly and inviting. We do not go to be impressed or instructed, but rather to enjoy seeing our friends and be seen by them.
Afternoon teas are given in honor of visiting celebrities, or a new daughter-in-law, new neighbors, to "warm" a new house, or for a house guest from another city, or, as is most often the case, for no reason other than that the hostess feels hospitably inclined. The invitation is a standard visiting card with "Julie. 10, Tea at 4 o'clock" in the lower corner, opposite the address, and, if appropriate, "To meet Mrs. Harvey Montgomery" across the top of it. Or it may be telephoned.
Luncheon Menu
The Menu
1) Fruit, or soup
2) Eggs or shellfish
3) Fowl or meat (not a roast)
4) Salad
5) Dessert
At a luncheon there shouldn't be more than five courses. Usually, four is sufficient for the longest and is the most elaborate luncheon possible. Your first course consists of either fruit or soup. A popular course is melon, grapefruit, or any sort of fruit cut into very small pieces, with sugar and maraschino, rum or a liqueur. It can be served in a special bowl-shaped glasses that fit into long-stemmed and much larger ones, with a space for crushed ice between; or it can be put in champagne glasses, after being kept cold as long as possible in the refrigerator before being sent to the table.
Soup at a luncheon is actually never served in soup plates. Instead, soup is served in two handle cups. It is eaten with a teaspoon or a bouillon spoon, or after it has cooled sufficiently it is drunk from the cup, which is lifted to the mouth with both hands. Lifting your pinkies while attempting to drink from the cup will either make you look silly, as it is only done while drinking teas. In the winter a bouillon, turtle soup, or consommé, and in the summer a chilled soup: jellied consommé, madrilene, or vichyssosie.
Vichyssosie Soup
Lunch-party egg dishes must number hundreds of different varieties. Eggs that are substantial and rich like eggs Benedict or eggs stuffed with Pâté de foie gras and a mushroom sauce, should be balanced by a simple meat, such as broiled chicken served with a salad, combining meat and salad courses in one.
Pâté de foie gras, French for "Fat liver", is considered the ultimate culinary delight.
The menu of an informal luncheon, if it does not leave out a course, at least chooses simpler dishes: a bouillon or broth, shirred eggs or an omelette, then chicken or a chop with vegetables, a salad of plain greens with crackers and cheese, and a pudding, ice cream, or mousse or any of the light desserts.
All of the menus suggested above are for lunch parties. If you invite women you know are trying to diet, the menu will obviously be shorter and simpler. In other words, when lunching with intimate friends, you have the kind of food they like.
Invitations to a Ball
It's always permissible for you to ask a hostess if you may bring a man who is a stranger to her. Men who dance are always in demand, and the more the better. But usually it is difficult to ask for an invitation for an extra girl, no matter how pretty she is, unless she is to be looked after by the person asking for the invitation. In that case, the hostess is delighted to invite her. Nor are invitations ever asked for persons whom the hostess may already know. This is definitely an established rule of etiquette, which assumes that she would have sent them an invitation had she care to. It's not at all out of the way, however, for an intimate friend to remind her of someone who, in receiving no invitation, has more than likely been overlooked.
The one who has arranged for the invitation for the stranger should, if possible, accompany him to the ball and introduce him to his hostess. "Mrs. Smith, I would like you to meet John Franklin, my colleague, whom you were kind enough to say I might bring." If the stranger arrives alone he must introduce himself and identify the guest who arranged for his invitation.
Just Cocktails
Many cocktail parties, of course, involve neither a buffet nor a dance afterward, and they may be as large or small, as simple or elaborate as you wish.
The ways of inviting people to such a party are as varied as the parties themselves. If it is a small cocktail party the best form of invitation would be by telephone. For a larger party, they may be written on your own informal, on note paper, or on a visiting card. Or you may buy an attractively printed card with a cocktail glass or other eye-catching drawing made just for the purpose.
When there isn't a cocktail buffet, the time is usually stated, "Cocktails from 5:00 to 7:00" rather than "Cocktails at 5:00." While "R.s.v.p." is often omitted, the polite and thoughtful guests let the host or hostess know whether they are planning to attend the party. If there is an R.s.v.p., the phone number is usually written beside it, as this type of invitation may always be answered by telephone.
At this type of cocktail party, you may serve any type of hors' d'oeuvre or appetizer that you think tastes good and looks tempting as long as it can be eaten with the fingers. Such foods are olives (chilled or wrapped in bacon and broiled) or very tiny broiled sausages; or thin bread rolled around cheese or bacon, skewered and toasted; or crackers spread; crabmeat or lobster in mouthful pieces, or shrimps on wooden picks. When setting up your table don't forget a pile of cocktail napkins, cloth or paper, on your tray. Since most hors' d'oeuvres are a little greasy, and since plates aren't used, the napkin may be used to hold an appetizer which is, for the moment, too hot to eat.
Menu Suggestions
Menus for an informal dinner are not bounded by rules or conventions, but there are certain practical aspects to consider. Try avoiding dishes that require extra condiments or sauces because you probably wish to eliminate extra plates or silver if you are to clean up alone, restrict your courses to two or three. If you decide to have only two, a main course and a dessert, you may serve more substantial hor d'oeuvres beforehand.
Some hostesses, to make the serving of dinner less complicated, serve soup or a fish course, such as cold salmon or shrimp, in the living room. If this is done, the host may help his wife by removing the empty plates and ash trays quickly while she is seating the guests in the dining room. Or else the hostess must excuse herself while the guests are finishing their dessert in order to have the living room neat when they return there for coffee. If there's a maid, she should do this tidying up while the guests are eating their main course.
Informal Dinner Seating
Tips for Hosts and Guests
At a small party, the hostess may introduce a newcomer to all the guests, but at a large one, after introducing a stranger to two or three people, she leaves him on his own. Unless a guests appears to be completely lost, the hostess may assume that a guest will talk to whomever they wish, either asking the people they already met to introduce them to others or introducing themselves.
There is no need to shake hands. A girl has trouble enough managing her mobile, hors d'oeuvres, cigarette, and cocktail - and hands that have been holding a drink are cold and clammy in any case.
When there is no extra help for the evening, the host is the bartender and the hostess is the waitress. She passes the trays of hors d'oeuvres once or twice, often with a close friend helping her, and leaves the food in a conspicuous spot for the guests to help themselves. The hostess must watch carefully and remove trays or dishes even before they are empty. There is nothing more unappetizing than one remaining cold, limp shrimp, or a mayonnaise-smeared platter.
To avoid embarrassment of having the guest request a drink that is not available, the host-bartender should ask each guest when they arrive, "Will you have a martini or bourbon?" rather than "What would you like?" Also, he may ask the men to refill their own glasses, as well as those of any ladies who wish another. The host-bartender will have more time to mix with the group and perform his other duties as host if he doesn't have to spend the entire evening at the bar.
Luncheon Beverages
Seasons of the year will predict the beverages that should be considered. In the winter, a wine is usually served with lunch such as a Rhine wine or a claret. Although sherry might be served with soup or a liqueur after dessert, one wine is sufficient and should be light. In the summer, a chilled white wine maybe served. Although, it is not as refreshing as iced tea or coffee, and these are the usual choices. Iced tea at lunch is prepared with lemon, sugar, and sometimes with cut-up fresh fruit or a little squeezed fruit juice, and it is poured into glasses ( often decorated with springs of fresh mint ) that are already at each place. Coffee on the other hand should be passed around in a glass pitcher on a tray that also holds a bowl of powdered sugar, a pitcher of cold milk, and another of cream as thick as possible. Guests pour their coffee to suit themselves into tall glasses that are half full of broken ice which are furnished with very long-handled spoons. After lunch, the men, rather than having coffee in the library or at the table, accompany the ladies in the living room and have coffee with them.
Informal Dinners
Every dinner party that varies even slightly from the rules laid down for "formal dinners" can't be described as other than informal. But the degree of informality depends entirely on the circumstances and taste of the host or hostess. A hostess who has several servants may serve a dinner formal in all respects except that she may serve only three courses or choose to have her husband carve the roast or use her linen mats rather than her damask tablecloth, therefore it would be considered an informal dinner.
The hostess who belongs to the great majority of women with no help at all, or with only a maid hired for the evening, should consult with the blogs on formal dinners, too, for many of the suggestions made there will be equally useful as she plans and prepares for a less formal occasion. For example, the consideration given to her guest list can be no less careful than that bestowed on hers by the hostess whose household regularly includes a butler and two footmen. The rules for an informal dinner derive from the rules of a formal dinner, and an acquaintance with both will greatly facilitate every step of the proceedings.
The first consideration of your party should be the size. Eight is the maximum number that can be served comfortably at a sit-down dinner without help. If you plan to invite more than eight, you have a further choice. Should it be possible to seat more than eight at your table, you can chose to have a semi-buffet, with the guests serving themselves from a sideboard, but sitting together at the table. Otherwise you need to plan a buffet dinner.
My Life with Piccolo - 3 Years Later
It's been three years since I brought my little boy home...actually tomorrow will be three years to the day. As I have written in my one year and two year posts, it's unbelievable how quickly time flies, an eye-blink.
Piccolo goes cross-country
Every single day it gets better and better and I can't believe how much happiness one little creature could bring to my life. He has gotten smarter and more mature. What amazes me so much is how he listens and obeys commands; except when it comes to his only weakness - food. Any way he can get his little paws on food he does it. His eyes get glossed over, his pupils dilate, and he becomes this other creature. I once caught him sneaking, slowly, moving towards my plate, ever so carefully and quietly, between my body and my arm and the table. I only caught him because I saw this little nose on the corner of my eye. He is very slick and unbelievably smart.
Piccolo goes with me just about everywhere, he seems to relax me - there's something soothing about having this breathing creature around. His little body emits a tremendous amount of pure energy - imagine a heating pad without the electricity. Esthetically, he looks like he came to life out of a painting or sculpture, so elegant and beautiful.
Looking back, highlights of the year are numerous, from walking miles and miles with him during the summer to the almost monthly jaunts to the vet to his sock monkey beds. Did I mention Piccolo has a very particular stomach even though his mouth will put any kind of food into it? The smallest little thing will upset his g.i. tract; he goes through more Pepcid than anyone I know. Other than that, he's a diamond.
Fat-free whipped cream for his royal highness every morning.
Piccolo goes with me just about everywhere, he seems to relax me - there's something soothing about having this breathing creature around. His little body emits a tremendous amount of pure energy - imagine a heating pad without the electricity. Esthetically, he looks like he came to life out of a painting or sculpture, so elegant and beautiful.
Looking back, highlights of the year are numerous, from walking miles and miles with him during the summer to the almost monthly jaunts to the vet to his sock monkey beds. Did I mention Piccolo has a very particular stomach even though his mouth will put any kind of food into it? The smallest little thing will upset his g.i. tract; he goes through more Pepcid than anyone I know. Other than that, he's a diamond.
Fat-free whipped cream for his royal highness every morning.
Every morning, I take Piccolo to Starbucks I get my iced coffee and Mr. P. gets a small fat-free whipped cream which he woofs down (excuse the pun). He then comes with me to the office or to day camp. Note the monkey bed - I found this one bed at Walgreen's back in July this year and at first he thought it was a giant squeaky toy. Then it became his favourite bed out of all the ten beds strategically located around the house. When I went back to the store, the beds were sold out - then I went to five surrounding stores (and even checked when I traveled to other cities) - the beds were sold out everywhere. In August, Walgreen's had the beds again, this time double the price; I bought the entire inventory of the surrounding stores and replaced his other beds with sock monkey beds. Ten are on reserve.
In September, I took Piccolo with me to a "bark-up" in Seattle - it was great and the people in the Northwest were incredibly gracious. He was even made a cake by The Dining Dog (www.diningdog.com) in celebration of his 3rd birthday - made of oat flour, peanut butter, yogurt, carrots & egg, it was great! The owner made one big cake for all the twenty-some pooches that had showed up to the bark-up (left) and one small one for me to take back (right).
It's twenty minutes before 2011 closes. Piccolo is on his sock monkey bed, which is beside me as I type this. Looking back, I count my blessings for a wonderful year - and look forward to two things, less visits to the vet and many more beautiful experiences with my little pooch.
Guests at a Ball
The Guests Arrive
Guests are announced as they arrive, and after shaking hands with the hostess, they pass into the ballroom.
The Perfect Host and Hostess
The duty of seeing that guests are looked after, that shy youths are introduced to partners, that shyer girls aren't left at the wallflower outposts, and that elderly gentlemen are provided with good cigars falls to the perfect host. Both host and hostess must try their best to make sure that their guests are having a pleasant time.
The Perfect Guest
The guests have responsibilities too. Once they have accepted an invitation, they should be pleasant and act as if they were having a good time, no matter how dull the party may be. Every young man must dance at least once with the hostess, the girl or girls the dance is given for, the hostess of the dinner he went to before the dance, and both girls he sat beside at dinner. At a dance to which he has brought a girl, he must of course dance with her first. He must also watch during the evening to be sure that she is not stuck too long with any partner, and must take her home after the dance.
The Luncheon Table
At your table there shouldn't be candles, they have no place on a lunch or breakfast table. Plain white tablecloth that is correct for dinner is not used for a luncheon, although colored damask is acceptable. Traditionally the lunch table is "bare," which means set with place mats made in literally unrestricted varieties of linen, needlework, or lace. A runner, matching the mats but two or three times as long, may be used in the center of the table.
The decorations are practically the same as for dinner: flowers or an ornament in the center, and two or four dishes of fruit or candy where they look best. If the table is very large and rather too bare without candles, four slim vases with small sprigs of flowers matching those in the centerpiece - or any other glass or silver ornaments - may be added.
The places are set as for dinner, with a place plate, a fork, a knife, or a spoon for each course. The lunch napkin, which should match the table linen, is much smaller than the dinner napkin and is not folded quite the same: it is folded like a handkerchief, in a square of four thicknesses. The square is laid on the plate diagonally, with the monogrammed ( or embroidered ) corner pointing down toward the edge of the table. The upper corner is then turned sharply under in flat crease for about a quarter of its diagonal length; then the two sides are rolled loosely under, with a straight top edge and pointed lower edge, and the monogram displayed in the center. Of course, it can be folded in any simple way if one prefers.
Cocktails before a Dance
In a fantasy world, we can probably have a cocktail party before any type of venue. However, a popular venue, such as going to a dance, club, or lounge enables us the pleasantries of having a group of friends for cocktails before a dinner dance. Invitations are sent out on visiting cards, not paper or any printed cocktail party invitation card and must state the location, date, and time. It is necessary to add "R.s.v.p," because the hostess or host usually makes the reservations for those of her guests who wish to go on to the next venue afterwards. The invitations should be extended by telephone that that the hostess or host can know immediately the headcount who will be attending the dinner dance or club so that the host or hostess can make the reservations sooner. In all practicality, this will make everything convenient for all individuals of the party.
From the guests perspective, you must pay the cost of admission, dinner, drinks and anything else at the later party unless your hostess or host specifically says or writes that he or she expects you as her guest. If you are not a member of the of the club involved, you must find out in advance whether or not you should sign as a member of another club or pay in cash. If either isn't permitted, then you must ask your host if you sign his or her name and add your initials in order to be able to pay him or her for your share when he or she leaves their bill. Be courteous and understanding to your host or hostess so that there is no confusion financially speaking. Overall, when avoiding minor troubles you make everyone else's time more enjoyable.
Decorations at a Ball
What Drinks to Serve ?
The most important thing about "what to serve" in which drinks you decide on relies on having enough drinks for everyone. The host or hostess should approximate that each guest will have between two to three drinks which is the general rule for drinks.
In the winter, martinis, whiskey "on the rocks" or in a tall glass with water or soda are the most popular. In warm weather a cocktail mixed with fruit juice and gin or rum or tall drinks made from these same ingredients are more often served. But there is an infinite number of other drinks that are offered in different localities, and the host may choose according to his own taste or that of his guests.
Make sure that you have non-alcoholic drinks as well unless you know for certain that each guests will be drinking alcoholic beverages. Tomato juice, other fruit juices, Coca Cola, and ginger ale are all popular substitutes for alcoholic drinks. To avoid remarks that me be embarrassing to a "nondrinker," ginger ale, which looks exactly like a whiskey and soda, is very satisfactory.
Never urge any of your guests to have a drink - or another drink - if he has once refused. Why anyone should find it harder to say, "No thank you" to a cocktail than to shellfish or strawberries makes very little sense, but some people do, to their grief and yours. If someone should answer to you "Certainly not!" in a disapproving tone of voice then it would be extremely rude, but a polite "No, thank you!" is a courteous way of refusing. If you are a guest and others are pressure you to drink just simply and seriously say "No - really, I can't," or as one member of Alcoholics Anonymous says smilingly but firmly, "No can take." In his case, the censure of everyone who knows his situation would rise against anyone so unthinking as to urge him.
Cocktail Buffets
For those of us that don't know a cocktail buffet is a hybrid of a cocktail party and a buffet dinner party. A cocktail buffet is the choice of many hostesses for entertaining all except the smallest and informal groups. Because there is usually enough food presented so that the guests need not have dinner afterward and therefore are expected to linger longer and makes the invitation frequently stats only the hour of arrival. The host or hostess should make it very clear to their guests that the gathering is a "cocktail buffet" so that the guests realize there will be served substantial food and need not make other plans for dinner.
The menu will of course vary but even the simplest must provide more than just hors d'oeuvres. The menu will either be elaborate or simple. Just be sure that your dishes are appetizing and are set properly before the arrival of your guests. The least that one can expect is a platter of cold meat, ham, chicken, or roast beef, slices of buttered bread, accompanying dishes such as sliced carrots, celery, olives, raw cauliflower, and possibly some sandwiches already made are the typical dishes that are served at cocktail buffets. Try to spice things up a bit so that your guests can feel as if they are trying something new and unique. A more elaborate cocktail buffet would include a dish that would require to sit down and enjoy versus standing near the table without a plate for the dishes mentioned earlier. If you are serving a elaborate buffet, one or two hot dishes should be used such as casseroles that can be kept warm on an electric hot plate. If you don't wish to go into the added complication of plates and silver, you may choose a hot dish such as bite-sized meat balls or frank-furters, tiny hot potatoes dipped in salt or hot bread or rolls with a cheese fondue, all of which may be speared with a toothpick.
The table should be covered with a table cloth, and napkins must be available. If there is enough room, a centerpiece of flowers or fruit would be attractive.
A Private Ball
Although great private balls have become almost unheard of, this blog would be incomplete if a description of it was omitted. The two types of balls that have replaced private ones all over the country - the charity ball and the debutantes ball - are almost identical in terms of customs, rules, and procedures.
There is also the dance which differs from the ball. The two fundamental differences between a ball and a dance however both are very similar. First, while only those of approximately one age are asked to a dance, ball invitations are sent to all the personal friends of the hostess, not matter what their ages. Second is the fact that fewer people are asked to a dance and so the decorations and refreshments may be but do not have to be simpler.
A public ball is run by a committee, whose chairman is in some ways comparable to the hostess, but without the full burden of responsibility. Each member of the committee has certain duties: one is in charge of decorations, one of invitations; others are appointed to be responsible for the orchestra, the food, ticket money, etc.
The hostess of a private ball must, of course, assume the final responsibility for every aspect of the evening. She may enlist the aid of many and various people. The club or hotel where it is to be held will provide the servants, the food, and the drinks; if the ball is to be held in her home, a caterer will provide the same services. A great florist would be needed for the decorations and there are social secretaries available who can help her with the lists and invitations. But no matter how much help she is able to amass, the hostess giving a private ball must make the final decisions on all the details that are so important to the success of the party.
Preparation and Planning an Informal Dinner
The careful planning and preparation of the meal are of utmost importance to the success of your dinner. If your a hostess and wish to enjoy the company of your guests then you must choose dishes that can be prepared in advance and served with a minimum of last-minute fuss. You need not worry about fancy hors d'oeuvres - some salted nuts or "niblets" available in packages are preferable to elaborate spreads if you don't wish to ruin your guests' appetites for dinner. 
Since there is a normal routine of housework that must go along with the added work of preparing for your party, try to spread it over several days. Cigarette boxes may filled, flowers arranged (being sure to choose those that will last several days), silver polished, and ever your table set in advance. Ofcourse, your husband must agree to eat in the kitchen, and the children must be asked to play in other parts of the house, but any chores that can be attended to will make the day of the party much more enjoyable. Be prepared in advance for any dishes that can be frozen to be put in the freezer.
Invitations may be written on visiting cards of note paper, but they are usually telephoned. They are extended between ten days and two weeks ahead of time, and the person invited must answer promptly, either by mail or by telephone. Be respectful by answering to invitations so that the hostess has an easier time preparing and planning for the dinner.
Bartenders and Waiters
If you are planning a cocktail party of more than twelve people and are planning a party in your home and you don't have a maid, it is most likely wise to hire a bartender for the evening. It it's a very large party, the services of a waiter or waitress will make the evening much pleasanter for the hostess. She may prepare the hors d' oeuvres herself in advance, even days if there is a freezer, or she may hire a waitress or caterer who prepares and serves food.
The bartender can attend to guests, to the drinks in any one of various ways, or may combine several means of serving. He may stand behind a large table loaded with every sort of cocktail glass, ice, and bottles of each type of liquor and soft drink to be served. Guests request what type of drinks they prefer and the bartender makes the appropriate drink requested. A gentlemen usually asks the lady accompanying him what she would like, and she waits at a little distance from the bar while he gives the order to the bartender and brings her the cocktail. If there are a group of ladies, it is perfectly correct for one of them who wishes another drink to go to the bar herself and ask the bartender to mix her a cocktail or another type of drink. This would be more appropriate rather than interrupting a conversation that her husband or escort might be engaged in.
Another method of serving drinks for the bartender is to have ready made drinks on a tray and as guests come in to offer one. He may continue to do this, but it involves an enormous number of glasses because a fresh one must be passed each time. After the first serving, therefore, it is more practical for him to watch carefully for empty glasses and, when he sees one approach the guest and ask, "May I bring you another drink?" The guests replies with which drink they had to be refilled or simply says "No, thank you."
One important thing to take note of is to be sure you instruct the bartender in advance exactly how you like your cocktails mixed, and insist he use a measure. If you aren't familiar with the way he mixes drinks and let him measure "by eye", you may find that your liquor supply is about to run out long before you had planned. Or you may have some unexpectedly boisterous guests on your hands !
