There are really boring parts of sommelier-school. Such as polishing glasses and sifting through something called terroir, which is a fancy word for dirt. Then there are the fun parts, like sabering Champagne and carrying a tray-ful of glasses on your head. Actually, the last bit is a fib, it's not something I've been taught when training to be a wine-waiter. (What - you want to know the trick? There are several. 1. Pure physics: the glasses have to be positioned evenly on the tray. It helps if they're filled with something (not the only bottle of bubbly - use water). Don't use long-stemmed glasses unless you're a professional ballerina, keeping the point of gravity low is essential. 2. Don't wear high heels. 3. Being sober helps.)
The latter isn't something I recommend you try at home, and certainly not with crystal glasses. Now that I think of it, I don't recommend that you try sabering at home either. But if you're an adventurous spirit and want to send 2011 to history with a bang (litterally) then tmagazine has an excellent sabering guide for dummies. Have fun, and remember, it tends to put a dampener on your party if a ricocheting champagne cork is taking your guests out one by one.
(image from tmagazine)
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