@markanstead: You’re pouring bubbly, and the foam creeps up to the rim while everyone is watching. You either rush and overspill or fill each glass soooo sloooowly. But you can use ‘priming’ - a technique bartenders employ. Just two or three quick passes down the line. Nobody waits too long and you look like you've done it hundreds of times. This works for Champagne, Prosecco and Cava too. Which way have you been pouring?