In one sentence, describe what the following article is about: Once your tree is bearing fruit, you will notice that its main lateral branches get weighed down by fruit. These are branches you’ll want to keep at the next pruning time. You will see other branches that are growing vertically, or some that look old or weak.  Make notes of these vertical, old or weak branches that you should prune the following year.  Your tree may take a year off from fruiting every other year. Light annual pruning is still a best practice for encouraging new growth. Branches growing straight up, especially those near the top that are thin and weak, should be removed. You also want the inside of your martini-glass shape to not be dense with vertical branches, so remove those as well.  A rule of thumb is that a bird should be able to fly through your olive tree. If your tree is too dense with vertical branches in the middle, a bird would not be able to do that, and you should remove more vertical branches. Fruit only grows on lateral branches, so another reason to prune these vertical branches is to give your tree more energy to put toward fruit-bearing branches. As your tree ages, some of the lateral branches growing off your main branches may become old. When you observed your tree at picking time, these are the old branches that maybe bore fruit at one time, but they have stopped. Cut these branches to encourage your tree to grow more fruitful branches. Any growth below the main fork of the tree, going down the trunk to its base, should be removed. These branches are usually small, grow vertically or downward, or otherwise look out of place to your tree’s main shape. You can remove these suckers any time of the year, whether its your annual pruning time or not.
Summary: Observe your tree at picking time. Remove vertical branches. Cut lateral branches that have become exhausted and weak. Remove suckers from the trunk’s base any time.

Depending on the amount of built-up hair and congealed shampoo and soap clogging your drain, it may take a couple of tries to press the business end of the snake down into your drain. Keep feeding the snake down into the drain pipe until you begin to feel some resistance. Once the snake is at least a few inches down your drain and you can feel resistance, gently crank the snake handle. This will turn the tip of the snake and cause it to snare whatever hair is clogging your drain. Cranking the snake handle clockwise will also press the drain snake further into the shower pipe. As the end of the snake moves deeper into the shower drain and collects more and more built-up hair, you’ll notice that the handle becomes more difficult to turn. This is a good sign, as it means that the snake is cleaning out the drain.  The snake may also become more difficult to turn as it rounds any corners or bends in your shower drainpipe. If you experience resistance, pull the snake back 2 inches (5.1 cm) and then gently press it back down into the drain while turning it.
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One-sentence summary -- Feed the end of the snake into the drain. Slowly crank the snake handle clockwise. Continue to turn the snake handle.

Q: The ultimate setting you provide your guests with will depend on which courses you decide to serve; a five or seven course meal is typical for a formal dinner. Decide on your menu, keeping in mind that the typical courses are served in the following order:  First course: Appetizer/shellfish Second course: Soup Third course: Fish Fourth course: Roast Fifth course: Game (for a 5 course meal, the fourth/fifth courses are combined as the entrée of choice). Sixth course: Salad (yes, salad really does come after the entrée) Seventh course: Dessert Eighth course: Fruit, cheese, and coffee (optional) Ninth Course: Nuts and raisins (optional). Prior to setting your table, you’ll need to make sure you have the proper utensils and dishes prepared. You’ll need one fork for each of the meat dishes (a seafood fork should be used for a seafood appetizer), a spoon for the soup and dessert, knives for the entrée, butter, and fish (if served), a charger, a dish for the butter/bread, and a selection of glasses (a water goblet, glass for white wine, glass for red wine, and a champagne flute are all options).  Each course is brought out of the kitchen on its own dish, so don’t worry about providing the dishes in the setting. Prepare cloth napkins with napkin rings as an additional decorative element on the table. The centerpiece of the place setting is the charger. This is a large dish that goes beneath each of the plates the courses are brought out on. The charger will remain on the table until after the entrée has been consumed, and then it should be removed along with the entrée plate. Place the charger in the center of each setting. The second dish that you should have is the butter/bread dish. This will be placed up and to the left of the charger.  When you remove plates before the entrée, leave the charger and take just the empty plates. You should have an assortment of bread for your guests to eat, which is the purpose of the bread/butter dish. Your cloth napkin should be placed on top of the charger. Although having three forks, two knives, and two spoons may seem like a frightening prospect, their placement is actually quite simple. With you utensils, you use them from the outside in. So, on the left side of the charger, you should have your fish fork > salad fork > entrée fork. On the right side of your charger, you will place your dinner knife > fish knife > soup spoon. Above your plate aligned horizontally, you should place your dessert spoon and optional dessert fork. The butter knife should be placed diagonally across the butter/bread dish.  Each utensil will be removed from the table once it has been used. If you’re not serving fish, then there is no need to place a fish fork and fish knife on the table. If you serve shellfish as an appetizer, a shellfish fork should be placed to the right side of the soup spoon. This is the only fork that may be placed on the right side of the table. Each of the utensils should be evenly spaced from each other and the charger. The glasses you choose to use will vary on what you are serving with dinner. Traditionally, there is at least a water goblet and a glass for wine, but this may vary. Place the water goblet directly above the knife, level with the bread/butter dish. Add your wine glass to the right of that, typically above the soup spoon. If you add a third wine glass (for a different kind of wine), place it above and between the water glass and the first wine glass. An optional champagne flute can be included as well, and should be placed above and to the right of the first wine glass.  Similar to the utensils, your glasses should be placed in order of use. Water is often served already in the glass, while wine and champagne are poured during the courses. If you choose to serve coffee (as in a nine course meal), the coffee should be brought out in a demi-tasse (a type of espresso cup) at the end, and removed with the fruit/cheese plates.
A: Decide what courses you’re going to serve. Select your utensils and dishes. Set the dishes. Set your utensils. Set your glasses.

Problem: Article: Place the hoodie on a table and lay it with the back facing upward and the hoodie facing down. If your hoodie has a zipper or front pocket, for example, both should be facing down at this stage. If you can't find a clear table, most stable surfaces will do.
Summary:
Flip the hoodie backwards and upside down.