Before going, find popular brands online and check the prices and the quality. The better cellos should be more expensive, but not necessarily. If you have a private teacher, see if they can come. They will usually know which brands are best. At most stores there will be employees just waiting to help customers like you. Different heights require different size cellos. The employee will probably have you try out a few different cellos. If a cello's C-peg comes to your left ear when you put the end pin out, it is a good size cello for you. Be sure you do not have to put the end pin out more than a foot or so, otherwise you will have to get a new cello very soon. A good case is one that will protect your new cello and have room for a bow, rosin, and a cleaning cloth without having any of them banging up against the cello. Most cases are just made of fabric but there are also harder cases that have wheels. These hard cases are usually more expensive, but are more durable than the fabric ones. Some cellos include a bow, some do not. If yours doesn't, you need to look at the bow selection. A good bow is not too long or too heavy.
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One-sentence summary -- Find a good and reliable music store in your area. Go to the store. Find a helpful and friendly employee. Find out what size cello you need. Get a good case. Find out if your cello comes with a bow. Get some rosin.


Cut your celery into snack-like pieces by slicing each stalk down the middle lengthwise. Then you can chop up the 2 halves into 3–4 inch (7.6–10 cm) pieces, choosing how long you want each celery stick to be. You can also skip the lengthwise cut, leaving the celery in its half moon form. This is perfect for holding your favorite spread, such as peanut butter, in the middle. Using a sharp knife, cut the celery stalks into pieces that are 1 to 1.5 inches (2.5 to 3.8 cm). Stop cutting when you reach the joint that connects to the leaves. Cut the celery into small slices so that they resemble half moons. Most slices will be 1⁄8 to 1⁄4 inch (0.32 to 0.64 cm) thick. If you want larger half moons, you can cut the celery at an angle. This creates slices that are longer but just as thin. Cut the stalk lengthwise into 2 or 3 even strips. Then cut each strip into sections that are 1.5 to 2 inches (3.8 to 5.1 cm) long so that the celery pieces resemble batons, or tiny sticks. Split each stalk into 2-4 sections lengthwise, so that you form long, skinny pieces. Keep one end of the stalk attached to the base/root/end in order to chop faster. Begin cutting up the celery crosswise, finely dicing the stalks to your desired size. Splitting the stalk down the middle before dicing will create fine dice, while splitting the stalk into 4 pieces will form incredibly fine dice.
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One-sentence summary --
Split the celery into long pieces for a snack. Chop the stalks into large chunks for stocks, sauces, and stews. Cut the celery into thin slices for salads or sautées. Create celery batons to use in soups and salads. Dice the stalk finely for the smallest cut. Finished.