A common system of ordering cards uses the consonants from the word “chased" to order the suits.  This code stands for: Clubs, Hearts, Spades and Diamonds. There are five hash marks in the pinwheel under the man at the top corner of each card.  Using a fine tipped red or blue sharpie, depending on the color of the deck, color in the hash mark within the pinwheel on the right side which represents the suit of the card according to the “chased” order.  If the card is a Club you would color in the first hash tag, for Hearts the second, Spades the third and Diamonds the fourth. Mark the right side of the card because when they are fanned in your opponents hand in a game like Poker, it is most often the right corner of the card which is showing. The fan is the flower shape being held by the man at the top corner of the card.  If the flower is completely unmarked, it is an Ace.  Use a red or blue pen to mark out the petals on the fan.  Start marking with the petal to the right of the top/center of the fan, or what could be considered “one o'clock.”  Color in this petal to signify a 2.  Continue around the flower with 9 being the petal on top of the fan. Color in the circle at the center of the fan to identify it as 10.  Any face cards should also have this center circle colored in.  The circle plus the top/center petal colored in will be a Jack, the circle and the next petal to the right would be a Queen.  The center circle plus the third, or horizontal petal would be the King. Each card has the value flipped on the face of the card, meaning that it can be held in your opponent's hand “upside down” from where you made the mark.  Repeat your marks on the opposite corner of the card to be sure it is visible regardless of which way your opponent holds the card.  This also makes the card look consistent, making it less obvious that the deck is marked. Make your marks on a new deck.  The color of the deck will fade and you want your marks to fade with it and not be darker than the color on the deck.
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One-sentence summary -- Arrange an order for the suits to be marked on the card. Use the cluster method to identify the suit. Mark the numerical value in the fan. Repeat the marks on the opposite corner.


When you place the ginger on the cooling rack to dry, the baking sheet below will catch any excess syrup that drips off. Similarly, when you toss the ginger in sugar, any excess sugar will collect at the bottom of the bowl. Both ginger syrup and sugar can be used in drinks, baking, and other recipes.  Collect the syrup when the ginger cools and no more excess is dripping off. Remove the baking tray from under the cooling rack and transfer the syrup to an airtight container. After you transfer the sugared ginger slices back to the cooling rack, transfer any leftover sugar from the bottom of the bowl to an airtight container. Ginger sugar can be substituted for regular sugar in any recipe you like. Because the ginger sugar has been in contact with real ginger, it will have a spicy tang to it that will flavor other products.  Ginger sugar can be used in hot drinks like tea and cold drinks like lemonade. You can also use ginger sugar to coat the rim of glasses when you make cocktails. Ginger sugar makes a great addition to baked goods as well. Simply sprinkle the ginger sugar on top of cookies or muffins in place of regular sugar. While true ginger ale is made with fermented ginger, you can make your own quick version by combining ginger syrup and soda water. Fill a tall glass with ice, pour in some soda water, and stir in some ginger syrup, to taste. If you have your own drink carbonator, you can also make your own ginger flavored soda water from scratch. Ginger syrup is a delicious and spicy substitute for maple syrup or honey. You can drizzle ginger syrup on pancakes, waffles, ice cream, fruit, and other breakfast and dessert favorites. A homemade cough syrup won’t get rid of your cold, but it will help to soothe your throat. Next time you're whipping up a batch, use ginger sugar in place of the sugar, or add a drizzle of syrup to the batch for some extra spice.
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One-sentence summary -- Collect the ginger syrup and sugar. Use ginger syrup as a spicy substitute for white sugar. Make a quick ginger ale. Drizzle it on breakfast items and desserts. Create a DIY cough syrup.


This may work better if you tuck in your shirt beforehand, so that it does not seem odd that you are lifting up your shirt.
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One-sentence summary -- Make sure you have a belt, and cut out a piece of paper slightly shorter than the height and width of the belt, and about 6-10 inches (16-26 centimeters) long. Write out all of your notes on the piece of paper (one side only), then attach it to the inside of your belt. On the day of the test, make sure you are wearing the belt, and that it is relatively loose. When you want to read the notes, simply suck in your stomach, and read from the inside of your belt.


The United States style of dining uses the same starting grips as the European style. Hold the fork facing downward with your index finger on the back of the handle and the knife with your index finger along the back of the handle as well. The United States style of eating with a fork and knife is also referred to as the zig-zag method. Use your fork’s tines to hold the food stable while you cut a piece. Place the knife at about a 45-degree angle on the top right edge of your plate, with the blade facing in, when you are done cutting. Placing the knife on the edge of the plate is known as the resting position. You should still not place the knife on the table in this method to avoid getting the table dirty. Transfer the fork from one hand to the other and reverse the position so you are holding it like a spoon. The index finger of your dominant hand will now be below the handle and your thumb will be on top.  For example, if you are right-handed then you started with the fork in your left hand facing down towards the table. You should now have the fork in your right hand with the tines facing up towards the ceiling. This method of switching the fork and knife back and forth is where the United States style of using cutlery gets it’s zig-zag name. If you are eating something that doesn’t require a knife, then you would just keep your fork in your dominant hand, face up, the whole course. Eat with your fork as if it was a spoon. Don’t use your fork to spear food like in the European method of using cutlery unless it is absolutely necessary. You should never hold your fork with your fist completely wrapped around it. Always keep it with your thumb on top and your index finger underneath the handle. Place the fork with the tines up and put the knife right next to it. Angle the handles down and to the right of the plate. Remember to put any unused cutlery that was meant for that course on the plate as well. If you’re at a restaurant and you don’t do this, the waiter will still do it for you and bring you new cutlery for the next course. It’s proper etiquette to do this yourself.
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One-sentence summary --
Hold the fork in your non-dominant hand and the knife in your dominant hand. Cut a piece of your food and place the knife down on the top edge of your plate. Switch the fork to your dominant hand and flip it so the points face up. Use your fork to scoop up the food and bring it to your mouth. Put the fork and knife side-by-side on the plate when you finish at an angle.