A lot of people know one or more foreign languages. However, the level of knowledge can be very different from one person to another. If you need to be guided or to carry out purchases in a foreign country it is one thing. If you need documents to be translated or negotiations to be carried out with a foreign partner, then it is another thing. An incorrect translation, accidentally or due to lack of knowledge, can lead to failure. That is why people tend to employ professional translators who can guarantee the quality of their services.
A professional translator has, as a rule, a special linguistic education with a comprehensive knowledge of both source and target languages. He/she masters not only foreign language, but also the skills of translation. The professional translator is someone who provides an exact transfer of information, including preservation of the style. He/she should be familiar with the culture, customs, and social settings of the source and target language speakers, as well as with different registers, styles of speaking, and social stratification of both languages. This socio-cultural awareness, can improve quality of the translations to a great extent.
It is important to know that it takes much more than a dictionary to be a good translator, and translators are not made overnight. To be a good translator requires a sizeable investment in both source and target languages. It is one of the most challenging tasks to switch safely and faithfully between two universes of discourse. Only a sophisticated and systematic treatment of translation education can lead to the development of successful translators. And the most arduous part of the journey starts when translation trainees leave their universities. 🙂
Champagne flute – Tall and very thin stemmed glass used for champagne and sparkling wines; because the air bubbles break more slowly, the wine retains its effervescence longer.
White wine glass – Somewhat narrow stemmed glass usually used for white wines.
Bordeaux glass – Tulip-shaped stemmed glass, mainly used for Bordeaux; tapering slightly at the top, it concentrates the aroma.
Burgundy glass – Stemmed glass whose wide mouth ensures maximum oxygenation of the wine; it is used mainly for Burgundies.
Port glass – Small rounded stemmed glass used to serve port and dessert wines.
Alsace glass – Glass with a long stem, usually green, used to serve Alsatian white wines.
Water goblet – Large stemmed glass used to serve water at the table; taller and wider than wine glasses.
Highball glass – Tall narrow straight glass used for serving liquor such as gin, often over ice or sometimes mixed with water, soda, etc.
Pilsner glass – A footed, tall glass that tapers from the mouth to the base. It’s generally used to serve beer.
Liqueur glass -Very small stemmed glass used for drinking liqueurs with a high alcohol content.
Old-fashioned glass – Wide short straight glass with a thick bottom primarily used for serving whiskey.
Brandy snifter – Short-stemmed glass whose pear shape allows the cognac to warm up, and whose narrow lip concentrates the aroma.
Sparkling wine glass – Stemmed glass, wider than it is tall, used to serve champagne and sparkling wines.
Cocktail glass – Conical stemmed glass used to serve certain cocktails; before serving, the rim of the glass can be frosted or decorated with fruit.
Shot glass – A small glass adequate to hold a single swallow of whiskey.
Decanter – Glass or crystal carafe with a wide base and a narrow neck used to serve water or wine.
Small decanter – Small carafe used in restaurants to serve wine.
Beer mug – Large cylindrical vessel with a handle used to serve beer; it is usually made of thick glass, ceramic or stoneware.