Post by Admin on May 30, 2016 20:21:53 GMT
Samples of Basic Serves
Vessels
Tankards are used to serve ale, mead
Goblets are used to serve ka-la-na and ta~wine
Footbowls are used to serve paga, sul~paga, and kalda
Clay mugs are used to serve blackwine
Plates are used to serve meals
Storage
Tankards are stored on the top shelves above the counter in the servery
Goblets are stored on the 2nd highest shelf above the counter in the servery
Footbowls are stored underneath the counter in the servery
Clay mugs are stored underneath the counter in the servery
Plates are stored in the cabinet on the lowest shelf above the counter in the servery
The Cooler
Casks of ale with spigots
Casks of Mead with spigots
Bottles of kalana and ta~wine
All other items of food or vegetables that must be kept cool
A crate of icecubes so a room temp drink can be served chilled
The Wine Rack
All drinks served at room temp are stored in bottles
Casks with spigots hold room temp ale and mead
The Hearth
Pot of hot water for the bazi tea serve, has a spout to pour it
Kettle of blackwine, has a spout to pour it
Copper kettle of kalda, with a lid and ladle
Copper kettle of paga, with a lid and ladle
Copper kettle of sul~paga with a lid and ladle
The hearth also keeps the meats, potatos and vegetables warm
Bazi Tea
Bazi Tea is an herbal tea, served hot and heavily sugared, traditionally drank
in 3 tiny tea cups in rapid succession.
in the servery
A tin box where the tea leaves are kept on the counter
Saucers for white and yellow sugars on the bottom shelf
Spoons for each sugar in a drawer below the counter
3 small cups, teapot and lacquered tray from the cabinet which are engraved
with the TsT logo
how to serve bazi tea
Heat the water in the teapot near the firepit. Bring all items and teapot on the
tray to the Free Person's feet. Place 3 leaves (or 3 pinches) into each tiny cup. Add water and let it steep. DO NOT stir the leaves, let them settle at the bottom.
First cup, one spoonful of white sugar, which signifies the first fruits of life or youthfulness.
Second cup, add a spoonful of yellow sugar, which signifies the contentment of adulthood.
Third cup, add a spoonful of each sugar... this signifies the enlightment of age that comes with experience and old age. (again, do NOT stir the teas.)
Offer the first cup in a full serve, state what the white sugar signifies in this serve. Wait til the Free Person finishes the drink and hands the cup back
Offer the second cup in a full serve, state what the yellow sugar signifies in this serve. Wait til the Free Person finishes the drink and hands the cup back
Offer the third cup, tell what the sugars signify in a full serve. wait til the drink is finished.
Blackwine
Blackwine is Earthen coffee smuggled in from a voyage of acquisition and grown in the Thentis mountains. It is served in the style of the desert, in small clay mugs. It is hot, thick and sweet. Blackwine is traditionally served with white and yellow sugars, and fresh bosk milk or cream. Important question to ask while serving blackwine, is if the Free Person wishes it first or second slave. This question should be asked BEFORE you begin to rise and go to the servery. First slave is with sugars/cream/bosk milk. Second slave is plain or black.
in the kitchen
Trays are found stacked under the counter
Clay mugs are on the shelves under the counter
Saucers are under the counter
The small clay jugs of fresh bosk milk and cream are in the cooler
how to serve blackwine
Go to the servery and get all items needed, then go to the hearth and pour the blackwine from a kettle. Fill the drink to almost being full, but leave enough room to add the sugars, milk or cream if requested. kneel at the Person's feet, add the sugars, cream and bosk milk if needed, then offer the drink.
Gorean Ale
Gorean Ale is closer to Honey Lager than ale or beer. it is amber in color and
brewed from the sa~tarna grains of Gor. Be sure to ask whether the Free
Person wants it warm or chilled
in the servery
Tankards are located above the counter on the top shelf
how to serve Gorean ale
Room temp, ale is stored in a cask below the wine rack
Chilled ale is in a cask in the cooler
All casks have a spigot which is opened to fill the tankard
Ka-la-na
Ka-la-na is a very potent dry red wine, made from the fruit of the kalana tree.
It is a sweet drink and can be served either warm, chilled, or over ice.
in the servery
Goblets are on 2nd high shelf above the counter
Warm bottles of ka-la-na are in the wine rack
Chilled bottles of ka-la-na are in the wine rack of the cooler
how to serve ka-la-na
First, you need to ask if the Free Person wishes cold or warm kalana
Get the bottle from the storage room or cooler
Fill the goblet at the servery and then take it to the Free....then serve
Kalda/Kal-da/Cal-da
Kalda is usually served hot, ladled from a lidded copper kettle on the hearth.
in the servery
Footbowls located under the counter in the servery
how to serve kalda
Get the footbowl go to the copper kettle at the hearth, remove the lid, and ladle out
some hot kalda, then take the bowl to the Free Person's feet and offer to serve
Mead
Mead is an alcoholic drink from fermented honey, thick and sweet. Be sure to
ask whether the Free Person wants it served warm or chilled.
in the servery
Tankards are located above the counter on the top shelf
how to serve mead
Room temp mead is stored in a cask below the wine rack
Chilled mead is in a cask in the cooler
All casks have a spigot which is opened to fill the tankard
Paga
Sa~Tarna~Pagar, commonly called paga, is a heady distilled, grain based drink. It is made from the sa~tarna grains, similar to earthen whiskey and symbolizes love (lust). Sa-Tarna-Pagar means Pleasure of the Life Daughter.
in the servery
Footbowls are located underneath the counter
how to serve paga
Get the footbowl go to the copper kettle at the hearth, remove the lid, and ladle out some warm paga, then take the bowl to the Free Person's feet and offer to serve
Sul~paga
Sul~paga is brewed from sul (like a potato). It is a clear, lumpy, strong drink similar
to earthen vodka, and symbolic to physical love (lust).
in the servery
Footbowls are located under the counter
how to serve sul~paga
Get the footbowl go to the copper kettle at the hearth, remove the lid, and ladle out some warm sul~paga, then take the bowl to the Free Person's feet and offer to serve
Ta~wine ("white ka-la-na)
Ta~wine is a clear red wine made from purple or red grapes from the Island of Cos. Be sure to ask if the Free Person wishes cold or warm ta~wine.
in the servery
Goblets are on 2nd high shelf above the counter
Warm bottles of ta~wine are in the wine rack
Chilled bottles of ta~wine are in the wine rack of the cooler
how to serve ta~wine
Fill the goblet at the servery and then take it to the Free....then serve
Helpful Hints
Since TsT is located high in the Mountains, ice is a year-round commodity. Any drink can be served iced, and most slaves will enjoy the cooling effects upon hot slave flesh....
Never argue with a Free Person's order....serve it the way they want it...room temp, warm, chilled or over ice
Occasionally you may serve a Visitor or a new Gorean that may not know how a drink should normally be ordered...don’t argue, just serve as they wish...One of the Free will alert Them to the ways of Gor after the serve, so They may learn without costing a slave's life...
Although, it may be possible for Some to order a drink that is foolish...in this case, ask for a moment of time to consult with a FP you know and then let the FP explain how the drink should be ordered...
A beverage which is normally not kept in the cooler can be chilled with ice...
If its ordered at room temp, its in a bottle at the wine rack...
If its ordered warm, its in a copper kettle at the hearth...
If the drink is ordered chilled....its in a bottle in the cooler...
If its ordered ice cold....take a bottle from the wine rack and use ice from the
crate in the cooler
Serves
Serving is often the first thing that most slaves learn when they enter Gor. Serving is much more than just satisfying someone’s urge for non existent food and drink. Your serve is your way to show off yourself, to let people see who you are and how you think and act. A serve can be sexy, and leave the Masters panting, it can be as cold as ice, it can be a show of total love and devotion, or it can have them rolling in the aisles laughing.
How you serve is as individual as your fingerprints. No two slaves using the samewords will serve the same way (well one hopes they don’t or Gor would soon get pretty boring). There are the basic elements to a serve which by tradition are always included, what you do with these shapes your serve and how people see you.
Key things to consider
Keep your posts short...this will keep interest focused on you as the Free wait for your next post...trying to "max out" the post limit is wasting your time and that of the Free you serve....this paragraph itself should serve as an example...
Remember...by posting only 2 or 3 or lines, you are posting more often...and the attentions will be on you...try to keep the movement isolated so the next post is not expected, but looked forward to with expectations....
It is very exciting to watch a slave serve with posts that are made more often than any speaking member...it keeps the attentions focused...
A slave who posts rising, strolling, arriving, reaching up, bending over, smoothing, gasping, floating softly, spinning, turning, and gazing all in the text of a single post will have the Free wondering what the hell that looks like....be descriptive, but keep it visual...confusing elements crunched into a single post for the sake of making it "full size" are not only boring, but time consuming as well...you will be much more erotic and appreciated if you keep the moves of each post to a minimum...and the Free wont end up spinning in circles trying to follow your moves...
Basic serve elements
Rising from the furs
This is where your serve starts, so capture attentions from the beginning by showing your movement....Camisks rise high while seated...suddenly you stand....The joys of being asked to serve are enough to moisten the heat of many slaves..
On your way to the servery
This is your opportunity to describe yourself, to paint a mental photograph for all watching, so be descriptive. Unhampered by bras or girdles, a slave's breasts bounce and jiggle with her steps...The firm bottom of a slave will taunt as hips sway gently.....
Selecting the vessel
Again, an opportunity to show the care you take when serving and the joy
with which you serve. The best goblets always happen to be up out of reach...and the platters require bending to retrieve...And remember the darn camisk that just wont stay where it should...
Preparing the drink or food
More descriptions of yourself and your beauty and joyfulness in serving
Many slaves will shine the vessel to a high sheen, and test its rim for any
mars or cracks...a tender breast works well for this purpose....
Return to the One being served
Like the trip to the servery, be descriptive...
Having been cooled or warmed, slaves are much more sensitive to the eyes
watching them, although they remain focused only on the One being served...
Resuming nadu position
Describe how gracefully you move to this position and the beauty of your
body as you display it for the Master/Mistress's pleasure. If you wish to please, nadu is somewhat painful...spreading the thighs is not meant to be comfy....After all the previous movement the camisk will not fit quite right either....
note: white silks owned by a Tavern serve in Tower Position
Touching slave heat (sweetening the drink)
Unless you are sure, always ask the Master/Mistress before sweetening...
whitesilk and bluesilk slaves do not sweeten....they are in training
Only used when serving your own Master/Mistress (yellow or redsilk slaves)
Redsilk tavern slaves may sweeten only if prepared for sexual usage
Touching the slave belly
Shows devotion to serving and draws attention to what else may be there,
if anatomy memory serves well...if you are not ready by now, you may never be...Assume all eyes are watching not just your belly, but above and below as well...
Touching between the breasts
Show further devotion and love in your submission, as well as the ever-present excitement level of a true slaves breasts when touched by a cool goblet...Gasps are almost always an excellent tool....
Testing the drink
To show that the drink is safe ie: contains no poisons or toxins...
Better to die in serve that allow your Master/Mistress to drink a poison you
served....your fate will be determined by those still living...uh oh....
Kissing the rim of the vessel
Display of love and affection and also proof that this food or drink is safe to
be consumed by the Master/Mistress being served
Head and body erect, but eyes lowered
Shows pride in serving, but also displays your submission....
Always a wise choice.....the female breasts will rise nicely when her back is
straight...as a part of nadu, this allows a visual inspection of the slave...
Offering the drink or food
With upraised arms, over head to show your complete submission to the
Master/Mistress being served...Again.....you are being viewed....create an erotic picture...
Remaining in nadu until released
Submission is complete with this move, you merely await either release or further orders...and hope you have served well enough to be asked for further services that your belly may be able to provide...
A wise Gorean maxim says....
the eyes and ears of a slave are meant to be used for learning... the mouth and other areas are meant for obedience and pleasuring....
Yup, it’s that simple, that’s why most shake like a leaf the first time they serve.The hard part is not the serve, the hard part is doing exactly what you have seen your sisters and brothers do, without doing exactly what they do.
This is where your imagination comes in, imagine what you would do...
What happens when you walk to the servery wearing only a camisk, tied at the waist, and its hemline is just below your crotch when standing still?
How would you reach up and grab the out of reach goblet?
Do your breasts accidentally graze the shelves?
Would you stretch up and show lots of leg?
What about all the eyes on you....watching your every move?
Would you grab a stool and climb onto the bench?
Remember the short hemline as you bend over?
Would you crawl under the bench, show your tushie and grab one from under there?
Or would you simply jump up and knock one down?
What happens when you enter a cooler and the 36 degree air hits you?
How do you close the cooler door if your hands are full?
Would you not perspire if you leaned over the hearth to serve something hot?
Suppose you were excited....or sweating....would that affect your camisk?
Vessels
Tankards are used to serve ale, mead
Goblets are used to serve ka-la-na and ta~wine
Footbowls are used to serve paga, sul~paga, and kalda
Clay mugs are used to serve blackwine
Plates are used to serve meals
Storage
Tankards are stored on the top shelves above the counter in the servery
Goblets are stored on the 2nd highest shelf above the counter in the servery
Footbowls are stored underneath the counter in the servery
Clay mugs are stored underneath the counter in the servery
Plates are stored in the cabinet on the lowest shelf above the counter in the servery
The Cooler
Casks of ale with spigots
Casks of Mead with spigots
Bottles of kalana and ta~wine
All other items of food or vegetables that must be kept cool
A crate of icecubes so a room temp drink can be served chilled
The Wine Rack
All drinks served at room temp are stored in bottles
Casks with spigots hold room temp ale and mead
The Hearth
Pot of hot water for the bazi tea serve, has a spout to pour it
Kettle of blackwine, has a spout to pour it
Copper kettle of kalda, with a lid and ladle
Copper kettle of paga, with a lid and ladle
Copper kettle of sul~paga with a lid and ladle
The hearth also keeps the meats, potatos and vegetables warm
Bazi Tea
Bazi Tea is an herbal tea, served hot and heavily sugared, traditionally drank
in 3 tiny tea cups in rapid succession.
in the servery
A tin box where the tea leaves are kept on the counter
Saucers for white and yellow sugars on the bottom shelf
Spoons for each sugar in a drawer below the counter
3 small cups, teapot and lacquered tray from the cabinet which are engraved
with the TsT logo
how to serve bazi tea
Heat the water in the teapot near the firepit. Bring all items and teapot on the
tray to the Free Person's feet. Place 3 leaves (or 3 pinches) into each tiny cup. Add water and let it steep. DO NOT stir the leaves, let them settle at the bottom.
First cup, one spoonful of white sugar, which signifies the first fruits of life or youthfulness.
Second cup, add a spoonful of yellow sugar, which signifies the contentment of adulthood.
Third cup, add a spoonful of each sugar... this signifies the enlightment of age that comes with experience and old age. (again, do NOT stir the teas.)
Offer the first cup in a full serve, state what the white sugar signifies in this serve. Wait til the Free Person finishes the drink and hands the cup back
Offer the second cup in a full serve, state what the yellow sugar signifies in this serve. Wait til the Free Person finishes the drink and hands the cup back
Offer the third cup, tell what the sugars signify in a full serve. wait til the drink is finished.
Blackwine
Blackwine is Earthen coffee smuggled in from a voyage of acquisition and grown in the Thentis mountains. It is served in the style of the desert, in small clay mugs. It is hot, thick and sweet. Blackwine is traditionally served with white and yellow sugars, and fresh bosk milk or cream. Important question to ask while serving blackwine, is if the Free Person wishes it first or second slave. This question should be asked BEFORE you begin to rise and go to the servery. First slave is with sugars/cream/bosk milk. Second slave is plain or black.
in the kitchen
Trays are found stacked under the counter
Clay mugs are on the shelves under the counter
Saucers are under the counter
The small clay jugs of fresh bosk milk and cream are in the cooler
how to serve blackwine
Go to the servery and get all items needed, then go to the hearth and pour the blackwine from a kettle. Fill the drink to almost being full, but leave enough room to add the sugars, milk or cream if requested. kneel at the Person's feet, add the sugars, cream and bosk milk if needed, then offer the drink.
Gorean Ale
Gorean Ale is closer to Honey Lager than ale or beer. it is amber in color and
brewed from the sa~tarna grains of Gor. Be sure to ask whether the Free
Person wants it warm or chilled
in the servery
Tankards are located above the counter on the top shelf
how to serve Gorean ale
Room temp, ale is stored in a cask below the wine rack
Chilled ale is in a cask in the cooler
All casks have a spigot which is opened to fill the tankard
Ka-la-na
Ka-la-na is a very potent dry red wine, made from the fruit of the kalana tree.
It is a sweet drink and can be served either warm, chilled, or over ice.
in the servery
Goblets are on 2nd high shelf above the counter
Warm bottles of ka-la-na are in the wine rack
Chilled bottles of ka-la-na are in the wine rack of the cooler
how to serve ka-la-na
First, you need to ask if the Free Person wishes cold or warm kalana
Get the bottle from the storage room or cooler
Fill the goblet at the servery and then take it to the Free....then serve
Kalda/Kal-da/Cal-da
Kalda is usually served hot, ladled from a lidded copper kettle on the hearth.
in the servery
Footbowls located under the counter in the servery
how to serve kalda
Get the footbowl go to the copper kettle at the hearth, remove the lid, and ladle out
some hot kalda, then take the bowl to the Free Person's feet and offer to serve
Mead
Mead is an alcoholic drink from fermented honey, thick and sweet. Be sure to
ask whether the Free Person wants it served warm or chilled.
in the servery
Tankards are located above the counter on the top shelf
how to serve mead
Room temp mead is stored in a cask below the wine rack
Chilled mead is in a cask in the cooler
All casks have a spigot which is opened to fill the tankard
Paga
Sa~Tarna~Pagar, commonly called paga, is a heady distilled, grain based drink. It is made from the sa~tarna grains, similar to earthen whiskey and symbolizes love (lust). Sa-Tarna-Pagar means Pleasure of the Life Daughter.
in the servery
Footbowls are located underneath the counter
how to serve paga
Get the footbowl go to the copper kettle at the hearth, remove the lid, and ladle out some warm paga, then take the bowl to the Free Person's feet and offer to serve
Sul~paga
Sul~paga is brewed from sul (like a potato). It is a clear, lumpy, strong drink similar
to earthen vodka, and symbolic to physical love (lust).
in the servery
Footbowls are located under the counter
how to serve sul~paga
Get the footbowl go to the copper kettle at the hearth, remove the lid, and ladle out some warm sul~paga, then take the bowl to the Free Person's feet and offer to serve
Ta~wine ("white ka-la-na)
Ta~wine is a clear red wine made from purple or red grapes from the Island of Cos. Be sure to ask if the Free Person wishes cold or warm ta~wine.
in the servery
Goblets are on 2nd high shelf above the counter
Warm bottles of ta~wine are in the wine rack
Chilled bottles of ta~wine are in the wine rack of the cooler
how to serve ta~wine
Fill the goblet at the servery and then take it to the Free....then serve
Helpful Hints
Since TsT is located high in the Mountains, ice is a year-round commodity. Any drink can be served iced, and most slaves will enjoy the cooling effects upon hot slave flesh....
Never argue with a Free Person's order....serve it the way they want it...room temp, warm, chilled or over ice
Occasionally you may serve a Visitor or a new Gorean that may not know how a drink should normally be ordered...don’t argue, just serve as they wish...One of the Free will alert Them to the ways of Gor after the serve, so They may learn without costing a slave's life...
Although, it may be possible for Some to order a drink that is foolish...in this case, ask for a moment of time to consult with a FP you know and then let the FP explain how the drink should be ordered...
A beverage which is normally not kept in the cooler can be chilled with ice...
If its ordered at room temp, its in a bottle at the wine rack...
If its ordered warm, its in a copper kettle at the hearth...
If the drink is ordered chilled....its in a bottle in the cooler...
If its ordered ice cold....take a bottle from the wine rack and use ice from the
crate in the cooler
Serves
Serving is often the first thing that most slaves learn when they enter Gor. Serving is much more than just satisfying someone’s urge for non existent food and drink. Your serve is your way to show off yourself, to let people see who you are and how you think and act. A serve can be sexy, and leave the Masters panting, it can be as cold as ice, it can be a show of total love and devotion, or it can have them rolling in the aisles laughing.
How you serve is as individual as your fingerprints. No two slaves using the samewords will serve the same way (well one hopes they don’t or Gor would soon get pretty boring). There are the basic elements to a serve which by tradition are always included, what you do with these shapes your serve and how people see you.
Key things to consider
Keep your posts short...this will keep interest focused on you as the Free wait for your next post...trying to "max out" the post limit is wasting your time and that of the Free you serve....this paragraph itself should serve as an example...
Remember...by posting only 2 or 3 or lines, you are posting more often...and the attentions will be on you...try to keep the movement isolated so the next post is not expected, but looked forward to with expectations....
It is very exciting to watch a slave serve with posts that are made more often than any speaking member...it keeps the attentions focused...
A slave who posts rising, strolling, arriving, reaching up, bending over, smoothing, gasping, floating softly, spinning, turning, and gazing all in the text of a single post will have the Free wondering what the hell that looks like....be descriptive, but keep it visual...confusing elements crunched into a single post for the sake of making it "full size" are not only boring, but time consuming as well...you will be much more erotic and appreciated if you keep the moves of each post to a minimum...and the Free wont end up spinning in circles trying to follow your moves...
Basic serve elements
Rising from the furs
This is where your serve starts, so capture attentions from the beginning by showing your movement....Camisks rise high while seated...suddenly you stand....The joys of being asked to serve are enough to moisten the heat of many slaves..
On your way to the servery
This is your opportunity to describe yourself, to paint a mental photograph for all watching, so be descriptive. Unhampered by bras or girdles, a slave's breasts bounce and jiggle with her steps...The firm bottom of a slave will taunt as hips sway gently.....
Selecting the vessel
Again, an opportunity to show the care you take when serving and the joy
with which you serve. The best goblets always happen to be up out of reach...and the platters require bending to retrieve...And remember the darn camisk that just wont stay where it should...
Preparing the drink or food
More descriptions of yourself and your beauty and joyfulness in serving
Many slaves will shine the vessel to a high sheen, and test its rim for any
mars or cracks...a tender breast works well for this purpose....
Return to the One being served
Like the trip to the servery, be descriptive...
Having been cooled or warmed, slaves are much more sensitive to the eyes
watching them, although they remain focused only on the One being served...
Resuming nadu position
Describe how gracefully you move to this position and the beauty of your
body as you display it for the Master/Mistress's pleasure. If you wish to please, nadu is somewhat painful...spreading the thighs is not meant to be comfy....After all the previous movement the camisk will not fit quite right either....
note: white silks owned by a Tavern serve in Tower Position
Touching slave heat (sweetening the drink)
Unless you are sure, always ask the Master/Mistress before sweetening...
whitesilk and bluesilk slaves do not sweeten....they are in training
Only used when serving your own Master/Mistress (yellow or redsilk slaves)
Redsilk tavern slaves may sweeten only if prepared for sexual usage
Touching the slave belly
Shows devotion to serving and draws attention to what else may be there,
if anatomy memory serves well...if you are not ready by now, you may never be...Assume all eyes are watching not just your belly, but above and below as well...
Touching between the breasts
Show further devotion and love in your submission, as well as the ever-present excitement level of a true slaves breasts when touched by a cool goblet...Gasps are almost always an excellent tool....
Testing the drink
To show that the drink is safe ie: contains no poisons or toxins...
Better to die in serve that allow your Master/Mistress to drink a poison you
served....your fate will be determined by those still living...uh oh....
Kissing the rim of the vessel
Display of love and affection and also proof that this food or drink is safe to
be consumed by the Master/Mistress being served
Head and body erect, but eyes lowered
Shows pride in serving, but also displays your submission....
Always a wise choice.....the female breasts will rise nicely when her back is
straight...as a part of nadu, this allows a visual inspection of the slave...
Offering the drink or food
With upraised arms, over head to show your complete submission to the
Master/Mistress being served...Again.....you are being viewed....create an erotic picture...
Remaining in nadu until released
Submission is complete with this move, you merely await either release or further orders...and hope you have served well enough to be asked for further services that your belly may be able to provide...
A wise Gorean maxim says....
the eyes and ears of a slave are meant to be used for learning... the mouth and other areas are meant for obedience and pleasuring....
Yup, it’s that simple, that’s why most shake like a leaf the first time they serve.The hard part is not the serve, the hard part is doing exactly what you have seen your sisters and brothers do, without doing exactly what they do.
This is where your imagination comes in, imagine what you would do...
What happens when you walk to the servery wearing only a camisk, tied at the waist, and its hemline is just below your crotch when standing still?
How would you reach up and grab the out of reach goblet?
Do your breasts accidentally graze the shelves?
Would you stretch up and show lots of leg?
What about all the eyes on you....watching your every move?
Would you grab a stool and climb onto the bench?
Remember the short hemline as you bend over?
Would you crawl under the bench, show your tushie and grab one from under there?
Or would you simply jump up and knock one down?
What happens when you enter a cooler and the 36 degree air hits you?
How do you close the cooler door if your hands are full?
Would you not perspire if you leaned over the hearth to serve something hot?
Suppose you were excited....or sweating....would that affect your camisk?