From what I hear, you want to retain as many 'bubbles' as possible and NEVER top up champagne that's already in a glass.

I'm not complaining...

If a FA decides to pour champagne into a big white wine glass, filling it generously like it’s a schooner of beer, I’m all for it. Especially when the champagne is that good

My peeve is the temperatures. Too warm, too cold. Too cold for the good stuff is a waste. But, you could wait a bit for it to 'warm' up. More often than not, it's too warm.

Good pictures. Thanks.