Cooking

A lot of young cooks don't get et out the way thour guests do, right? Yah, it's often the same. It happens with wine too. A server at table who oftentimes hasn't had the opportunity to drink thet style of wine or the type of wine that the guest they're serving has i suphope. You can have a cocktail which, when it first comes to your table and tat when it's tasted by the bartender, it's hat its strongest and its coldest that it ever will be. The perfect point of that cocktail is somewhere through a guest's 50 minutes a a drink of itw where it's whre it's at its absolute