I manage a highly regarded web community for corporate flight attendants and the subjects we discuss on our forum include: how to get hired, appropriate business attire, taxes and accounting, safety issues, and food service. The latter category can, at times, be a real hot button issue with opinions divurging and colliding frequently, even on the simplest matters. You see, corporate flight attendants really want to do everything perfectly -- the first time and every time -- as their passengers [clientele] include some of the most influential people in the world.

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[1] titled, Opening the Bottle. To give full credit to Mr. Saltzstein his tips are shared verbatim: