Post by adreannaTal{fb} on Nov 21, 2010 8:39:07 GMT -5
Serving the free is one of the most important tasks performed by the kajirae, it is done with attention to the Guest and to details of the serve. Details are important, but it is your style and grace that make the serve uniquely yours, try to "serve" from your heart, not a script or s 'series of steps to be done'.
In all steps, be sure to clarify very clearly who you are talking to, the pronouns Him and Her can get a bit confusing when one is trying to watch a serve and converse in the room. It is your charge to be sure there is no confusion in what you are doing and who you are doing it for.
There are variations of serves found at the different sites, this site does not claim to be the authority and end-all expert on serves and serving. But, girl is Gorean and can tell you what she feels and has learned from others and from doing.
Remember, as a kajira you are a very beautiful and desirable creature. Paint a picture of yourself as that sensuous and lovely kajira. Let the Guest enjoy your "vision" as you serve. Be sensuous but within limits, don't "tease" a Master if you do not plan to back it up.
Once you begin a serve that is where your attention and actions are to be focused. No other distractions should stray you from your course. Only an order from the Ubar or other Master in charge is to be acknowledged. Let the Guest know that He/She is the one your serve exists for.
Serving is often assigned/directed by the Ubar or his Designee.
There are several basic steps to a serve. These include:
1) approaching the guest
2) getting and acknowledging the order to serve
3) listening to, acknowledging the orders/instructions then rising
4) walking to the KITCHEN (may wish to wash hands first)
5) selecting the vessel/dishes
6) cleaning the vessel/dishes
7) preparing the order
8) returning to the Guest
9) kneeling with the order
10) doing the actual serve
11) finishing the serve and departing.
When asked to serve, be prompt, acknowledge the command. Request to approach the Guest, then describe your movements from your rise to the approach and kneel before the Guest.
Kneel at a respectful distance then ask what you may serve or do for the Guest. Do not call to the Guest from across the room, it is lazy and rude to expect the Guest to be calling His/Her order to you.
Acknowledge the request you are given, it is often a good idea to repeat the request so that you and the Guest are sure it is correctly received. If it is something that varies in its serve as in temperature or could be served with additions, make it clear what your orders are before you rise.
Once you are sure of the request describe your rise, turn, and walk to the kitchen - what do you look like, how do you feel, what do you see? Paint a picture for the Guest to "see" you in service to Him/Her. Enjoy this, be this, feel this to your very soul.
Let the Guest know it is He/She you serve only, that He/She has your full and undivided attention. This is the point where you will either keep the Guest's interest or lose it. Do not pout in your serve if the guest seems to be paying little or no attention to you, He/She does not have to acknowledge your existence - but you, you have to serve with the heat of your belly, sister/brother, nothing but your best each time is acceptable.
Enter the KITCHEN, approach the shelves, take down or up whatever vessels/dishes you will need. Polish them with care. Make sure rims are safe. Describe your actions, the vessels, and the testing of them for safety. Use more than the sense of sight, include other senses, the more the better for the "sight" of the Guest - but still, do not bury Him/Her in words.
Move into preparing the order, gathering materials, going to locations where the items are that you need. If you work at the hearth, how does the warmth feel, what does it do to you? If in the cool room, how does the cold air affect you, what is it like to walk on the cold floor? Keep the floor plans in mind so serves are not confusing from one kajira to another.
Gather your items together, check for pleasing arrangements, be sure you have everything you will need at the actual serve. Again, have you included as many senses as you can without over doing the serve? Smells, colors, textures, sounds, don't overdo, but use them to assist the Guest.
Return to the Guest, describe your return, restate your focused attention on Him/Her. If you are carrying several things, how are you holding them? How do you feel at being able to bring Him/Her exactly what it is they ordered?
Kneel once more before the guest, as you slip into your kneel if you have a plate, slip it on the table beside the Guest. Keep the vessel in your hands for the actual serve. Describe your kneel and happiness at being there to serve Him/Her.
Complete the serve. You may need to add sugars, milk, or other parts to what is requested. (Hold the vessel against you to honor the moons of Gor if this is a custom in your channel.) Offer the vessel to the Guest. Utter words of hope for the Guest's enjoyment and pleasure in what you have served. Release the vessel to the Guest, return your hands to your thighs.
(Some channels require the girl to ask to test or prove the drink, this is not a custom in the books and is a type of insult to the Tavern/Inn Owner - that he would be so careless and risk the safety of his guests.)
Acknowledge any words of gratitude and praise, such words are not due you and are awarded only if the Guest feels you have earned them. Await further instructions. When you are dismissed, describe your rise and return to your position either by your Master or to the serving furs.
Those are the basics, you fill them in with your own style. Remember, you are painting a word picture for the Guest, the more complete your word picture, the more clearly the Guest can "see" what you are doing and enjoy the serve. Keep in mind the five senses, use them to help find words to paint your picture for the Guest.
Another thought here - use a vocabulary that does not distract and require a great deal of attention, after a few posts, some stop trying to decipher large words or overdone descriptions and analogies. You are there to please the Guest, not overwhelm with your ability to communicate with "five dollar words".
Enjoy serving, if you are not happy with what you are doing, it will show in your serve.
If a Guest is present that you are very uncomfortable serving, let the Master in charge become aware of this, you will not be required to make the serve if it is at all possible.
Serving Paga
In order to serve something well, it is a good idea to know about what it is you are serving.
Paga is a grain-based, fermented liquor which has not been distilled. It is an extremely high powered brewed beverage similar to a stout or sour mash wheat beer, very high in alcohol content. It has a strong beer scent. It can be served cold in the Camp which is not usual, then warm to hot, warm being more often preferred.
Sul Paga is similar to paga but it has been distilled, it is Gor's version of "moonshine", it can be served lumpy as it comes or strained. It is colorless and nearly odorless.
Paga is considered symbolic of physical love, lust.
Things you will need: *footed bowl*, *bota* if served warm (if served hot, ladle from the kettle on the fire, if cold, pour from the bota in the cool room before serving). Serving with a bota for warm paga, take the bota and fill the bowl at the Guest's feet.
Serving Ka-la-na
This is a wine made from the grapes of the Ka-la-na plants, the best coming from the City of Ar. It is a sweet strong wine. It can be served cold or warm. It comes as a red or blush pink wine, red usually served at room temperature, blush pink chilled. (There are white wines on Gor, however ka la na comes in shades of red).
This drink symbolizes romantic love.
Things you will need: *goblet*, *bota* if served at room temperature (if served hot, ladle at the fire; if served cold, fill in the cool room). When serving warm, take the bota and fill the goblet during the serve at the Guest's feet.
Serving Kal-da
This is a fairly inexpensive drink made from Ka-la-na mixed with fruits and spices. The fruit would be of the citrus variety with the "stinging" spices consisting of cinnamon, pepper extracts, etc. It is served hot, the kettle always bubbling over the hearth.
Kal-da is kept hot in the copper kettle over the hearth. Use the ladle to fill the *footed bowl* or *mug*.
Do not stir or dip the ladle deeply, the settlings at the bottom are too strong and bitter.
Serving Blackwine
Similar to Urth coffee, the beans were originally smuggled from Urth on early Voyages of Acquisition. The best are now grown on the slopes of the Thentis Mountains. It is very strong and thick. Blackwine is kept bubbling over the fire, always hot and aromatic.
Blackwine is prepared at the Camp in such a way that one does not need to strain it.
Blackwine can be served as 1st slave - with sugars and cream or, 2nd slave - black.
Things you will need include *mug*, *tray*, white and yellow *sugar bowls*, *spoon* , *vessel* of bosk cream or milk.
Ladle it from the kettle at the fire, remember, it has a strong aromatic odor.
Serving Gorean Ale
Ale is a deep gold honey lager, brewed from grains and hops from Urth.
You will need *goblet*, fill from *keg* in cool room.
Serving Mead
Mead is an alcohol fermented from honey. Use a *drinking horn* and fill from *cask* in cool room.
Serving Saiahalayb
This is a very potent brew made from fermenting the milk of the kaiila. It may contain lumps or be strained free of them.
Made by the desert peoples, it is kept in a wooden cask - lift the lid to ladle it out. Serve in bowl, goblet, or horn.
Serving Bazi Tea - the "Heif"
This serve is not the bazi tea celebration serve.
The bazi tea is a rich aromatic tea. It has a pure dark color and its aroma is rich and full. The taste is smooth yet strong, never bitter.
You will need a *tray, the *tea - ground or leaves, the three small *cups, the shiny copper *teapot, boiling *water, the small yellow and white *sugar bowls, and *spoon.
You may make the tea by placing the leaves/ground tea and sugars into the tea pot at the hearth and adding the hot water, it will seep as you bring it to the serve.
Set the tray between the Masters you are serving, then pour the first cup half full. This one you offer to your Ubar, to prove it safe for the guest, in your wishes to him be sure to speak of this.
When he has tasted it and found it satisfactory (and proved its safety to His Guest), set the cup he used on the tray upside down.
Then pour a mouthful of tea in the second cup, offer it to the guest to see if it pleases his palate. If he approves, take the cup from him, place it upside down. Pour the third cup full and serve it to him.
((girl thinks the friendship and sharing of this time should be brought into the serve, the acknowledgement that you know this is a special time when two or more Free share a beverage in relaxed comfort.
Bring honor to your Master with your insight of the meaning of this time and your respect of it.))
In all steps, be sure to clarify very clearly who you are talking to, the pronouns Him and Her can get a bit confusing when one is trying to watch a serve and converse in the room. It is your charge to be sure there is no confusion in what you are doing and who you are doing it for.
There are variations of serves found at the different sites, this site does not claim to be the authority and end-all expert on serves and serving. But, girl is Gorean and can tell you what she feels and has learned from others and from doing.
Remember, as a kajira you are a very beautiful and desirable creature. Paint a picture of yourself as that sensuous and lovely kajira. Let the Guest enjoy your "vision" as you serve. Be sensuous but within limits, don't "tease" a Master if you do not plan to back it up.
Once you begin a serve that is where your attention and actions are to be focused. No other distractions should stray you from your course. Only an order from the Ubar or other Master in charge is to be acknowledged. Let the Guest know that He/She is the one your serve exists for.
Serving is often assigned/directed by the Ubar or his Designee.
There are several basic steps to a serve. These include:
1) approaching the guest
2) getting and acknowledging the order to serve
3) listening to, acknowledging the orders/instructions then rising
4) walking to the KITCHEN (may wish to wash hands first)
5) selecting the vessel/dishes
6) cleaning the vessel/dishes
7) preparing the order
8) returning to the Guest
9) kneeling with the order
10) doing the actual serve
11) finishing the serve and departing.
When asked to serve, be prompt, acknowledge the command. Request to approach the Guest, then describe your movements from your rise to the approach and kneel before the Guest.
Kneel at a respectful distance then ask what you may serve or do for the Guest. Do not call to the Guest from across the room, it is lazy and rude to expect the Guest to be calling His/Her order to you.
Acknowledge the request you are given, it is often a good idea to repeat the request so that you and the Guest are sure it is correctly received. If it is something that varies in its serve as in temperature or could be served with additions, make it clear what your orders are before you rise.
Once you are sure of the request describe your rise, turn, and walk to the kitchen - what do you look like, how do you feel, what do you see? Paint a picture for the Guest to "see" you in service to Him/Her. Enjoy this, be this, feel this to your very soul.
Let the Guest know it is He/She you serve only, that He/She has your full and undivided attention. This is the point where you will either keep the Guest's interest or lose it. Do not pout in your serve if the guest seems to be paying little or no attention to you, He/She does not have to acknowledge your existence - but you, you have to serve with the heat of your belly, sister/brother, nothing but your best each time is acceptable.
Enter the KITCHEN, approach the shelves, take down or up whatever vessels/dishes you will need. Polish them with care. Make sure rims are safe. Describe your actions, the vessels, and the testing of them for safety. Use more than the sense of sight, include other senses, the more the better for the "sight" of the Guest - but still, do not bury Him/Her in words.
Move into preparing the order, gathering materials, going to locations where the items are that you need. If you work at the hearth, how does the warmth feel, what does it do to you? If in the cool room, how does the cold air affect you, what is it like to walk on the cold floor? Keep the floor plans in mind so serves are not confusing from one kajira to another.
Gather your items together, check for pleasing arrangements, be sure you have everything you will need at the actual serve. Again, have you included as many senses as you can without over doing the serve? Smells, colors, textures, sounds, don't overdo, but use them to assist the Guest.
Return to the Guest, describe your return, restate your focused attention on Him/Her. If you are carrying several things, how are you holding them? How do you feel at being able to bring Him/Her exactly what it is they ordered?
Kneel once more before the guest, as you slip into your kneel if you have a plate, slip it on the table beside the Guest. Keep the vessel in your hands for the actual serve. Describe your kneel and happiness at being there to serve Him/Her.
Complete the serve. You may need to add sugars, milk, or other parts to what is requested. (Hold the vessel against you to honor the moons of Gor if this is a custom in your channel.) Offer the vessel to the Guest. Utter words of hope for the Guest's enjoyment and pleasure in what you have served. Release the vessel to the Guest, return your hands to your thighs.
(Some channels require the girl to ask to test or prove the drink, this is not a custom in the books and is a type of insult to the Tavern/Inn Owner - that he would be so careless and risk the safety of his guests.)
Acknowledge any words of gratitude and praise, such words are not due you and are awarded only if the Guest feels you have earned them. Await further instructions. When you are dismissed, describe your rise and return to your position either by your Master or to the serving furs.
Those are the basics, you fill them in with your own style. Remember, you are painting a word picture for the Guest, the more complete your word picture, the more clearly the Guest can "see" what you are doing and enjoy the serve. Keep in mind the five senses, use them to help find words to paint your picture for the Guest.
Another thought here - use a vocabulary that does not distract and require a great deal of attention, after a few posts, some stop trying to decipher large words or overdone descriptions and analogies. You are there to please the Guest, not overwhelm with your ability to communicate with "five dollar words".
Enjoy serving, if you are not happy with what you are doing, it will show in your serve.
If a Guest is present that you are very uncomfortable serving, let the Master in charge become aware of this, you will not be required to make the serve if it is at all possible.
Serving Paga
In order to serve something well, it is a good idea to know about what it is you are serving.
Paga is a grain-based, fermented liquor which has not been distilled. It is an extremely high powered brewed beverage similar to a stout or sour mash wheat beer, very high in alcohol content. It has a strong beer scent. It can be served cold in the Camp which is not usual, then warm to hot, warm being more often preferred.
Sul Paga is similar to paga but it has been distilled, it is Gor's version of "moonshine", it can be served lumpy as it comes or strained. It is colorless and nearly odorless.
Paga is considered symbolic of physical love, lust.
Things you will need: *footed bowl*, *bota* if served warm (if served hot, ladle from the kettle on the fire, if cold, pour from the bota in the cool room before serving). Serving with a bota for warm paga, take the bota and fill the bowl at the Guest's feet.
Serving Ka-la-na
This is a wine made from the grapes of the Ka-la-na plants, the best coming from the City of Ar. It is a sweet strong wine. It can be served cold or warm. It comes as a red or blush pink wine, red usually served at room temperature, blush pink chilled. (There are white wines on Gor, however ka la na comes in shades of red).
This drink symbolizes romantic love.
Things you will need: *goblet*, *bota* if served at room temperature (if served hot, ladle at the fire; if served cold, fill in the cool room). When serving warm, take the bota and fill the goblet during the serve at the Guest's feet.
Serving Kal-da
This is a fairly inexpensive drink made from Ka-la-na mixed with fruits and spices. The fruit would be of the citrus variety with the "stinging" spices consisting of cinnamon, pepper extracts, etc. It is served hot, the kettle always bubbling over the hearth.
Kal-da is kept hot in the copper kettle over the hearth. Use the ladle to fill the *footed bowl* or *mug*.
Do not stir or dip the ladle deeply, the settlings at the bottom are too strong and bitter.
Serving Blackwine
Similar to Urth coffee, the beans were originally smuggled from Urth on early Voyages of Acquisition. The best are now grown on the slopes of the Thentis Mountains. It is very strong and thick. Blackwine is kept bubbling over the fire, always hot and aromatic.
Blackwine is prepared at the Camp in such a way that one does not need to strain it.
Blackwine can be served as 1st slave - with sugars and cream or, 2nd slave - black.
Things you will need include *mug*, *tray*, white and yellow *sugar bowls*, *spoon* , *vessel* of bosk cream or milk.
Ladle it from the kettle at the fire, remember, it has a strong aromatic odor.
Serving Gorean Ale
Ale is a deep gold honey lager, brewed from grains and hops from Urth.
You will need *goblet*, fill from *keg* in cool room.
Serving Mead
Mead is an alcohol fermented from honey. Use a *drinking horn* and fill from *cask* in cool room.
Serving Saiahalayb
This is a very potent brew made from fermenting the milk of the kaiila. It may contain lumps or be strained free of them.
Made by the desert peoples, it is kept in a wooden cask - lift the lid to ladle it out. Serve in bowl, goblet, or horn.
Serving Bazi Tea - the "Heif"
This serve is not the bazi tea celebration serve.
The bazi tea is a rich aromatic tea. It has a pure dark color and its aroma is rich and full. The taste is smooth yet strong, never bitter.
You will need a *tray, the *tea - ground or leaves, the three small *cups, the shiny copper *teapot, boiling *water, the small yellow and white *sugar bowls, and *spoon.
You may make the tea by placing the leaves/ground tea and sugars into the tea pot at the hearth and adding the hot water, it will seep as you bring it to the serve.
Set the tray between the Masters you are serving, then pour the first cup half full. This one you offer to your Ubar, to prove it safe for the guest, in your wishes to him be sure to speak of this.
When he has tasted it and found it satisfactory (and proved its safety to His Guest), set the cup he used on the tray upside down.
Then pour a mouthful of tea in the second cup, offer it to the guest to see if it pleases his palate. If he approves, take the cup from him, place it upside down. Pour the third cup full and serve it to him.
((girl thinks the friendship and sharing of this time should be brought into the serve, the acknowledgement that you know this is a special time when two or more Free share a beverage in relaxed comfort.
Bring honor to your Master with your insight of the meaning of this time and your respect of it.))
