Heat the butter in a wide pan, until there are just a couple small pieces of butter left. Remove from heat so it cools while you move on to the next step. If you're feeling extra fancy, clarify the butter by skimming off some or all of the milk solids. Their removal will make the sauce thicker, but less rich. Alternatively, just let these sink to the bottom of the pan, and decide what to do with them when it comes time to pour. . If you don't have a double boiler, just fill a pan about a full of water and heat until you see a couple thin streams of bubbles. Place a heat-safe metal or glass bowl snugly on top of the pan, without touching the water. This indirect heat reduces the risk of your sauce burning and separating. Add four egg yolks and 1 tbsp (15mL) lemon juice to the double boiler. Whisk constantly and vigorously until the mixture becomes frothy and lighter in color, and the whisk leaves trails in the mixture. An experienced chef can achieve this in a minute or two, but 510 minutes is common for a first try. Scrape down the sides of the bowl occasionally as well. Any egg left sitting in place might scramble. If the egg mixture gets too hot, it will curdle or "split" into solids and liquid. If it starts to feel too hot or steams heavily, pick up the bowl with an oven mitt or towel. Whisk vigorously for 30 seconds to cool the eggs down, then return to heat. The first few times you make hollandaise, it can be difficult to identify the right temperature. To play it safe, do this for a few seconds, once a minute. If the mixture starts to curdle, immediately scrape it into another bowl and whisk rapidly with 1 tbsp (15mL) ice water. Pour the butter in a small, steady stream, whisking constantly and vigorously. The sauce should thicken easily at first, then become more difficult to combine. Pour more slowly as this happens, since too much butter can cause the sauce to split. This step can take anywhere from 25 minutes. Once you're more experienced, you can add the butter ladle by ladle, or even in two large batches. This risks splitting the sauce, but if you succeed you'll have a faster, airier hollandaise. Stir in salt and cayenne pepper to taste. You may also whisk in a little more lemon juice if you want a tangier flavor. If the sauce is thicker than you prefer, whisk in a little hot water. Until you finish the other ingredients, cover the bowl and place in a warm spot. Cool temperatures may split the sauce. If the sauce gets too thick, whisk in a few drops of warm water before serving.
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One-sentence summary -- Melt the butter. Set up a double boiler Whisk egg yolks and lemon juice together. Watch for signs of separating. Add the butter gradually. Adjust the spices and liquids. Keep in a warm place.

If the dance calls for formal attire, rent or buy a suit and wear a button-down shirt and tie underneath. You can opt for an optional vest or cumberbund under the suit, too. Or go without a jacket altogether and stick with nice dress pants and a button-down for more semi-formal dances. If you're going with a date, coordinate with them first to see if part of their outfit can match yours. If your date is a girl, their dress, top, or accessories could match your shirt, tie, or vest/cumberbund. Get dress shoes made of leather or similar material. Match them with the color of belt that you're wearing. Wear a nice leather belt, and choose a watch and a piece of jewelry if you like, such as a ring or a simple necklace. Get cufflinks to fasten the sleeves of your button-down shirt. You can wear a top hat or other dressy hat if you want, but anything like a cap or beanie isn't acceptable for a formal dance. For a prom or other very formal dance, you can follow the tradition of wearing a boutonniere that complements your outfit and a girl's corsage. You can tell your date what color to buy you, or you can just buy or make your own! Wear your boutonniere pinned to the lapel of your suit.
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One-sentence summary -- Pick a suit or button-down shirt. Choose the right shoes. Add a belt and other adornments.

When your choice is either outdoors or inside a car, your car is always the safest option. If caught in a thunderstorm, remain inside your car until the storm passes. Close your windows, and put the top up in your convertible. Open vehicles, like golf carts, ATVs, and riding mowers, are not safe during lightning storms. Seek shelter indoors. Convertibles are less safe than other cars in thunderstorms. If possible, avoid driving them when it's raining. Starting your car is generally safe during a thunderstorm, but do not under any circumstances jump your car until the storm has passed. Most cars are safe from lightning, but the metal exterior or any metal objects are not safe to touch. If lightning strikes your car, the current will flow from the car's outer metal cage and into the ground below. Keep your hands in your lap and avoid leaning on the car doors or touching any exposed metal. Rubber tires will not protect your car from getting struck. Some portions of the current can travel through the wired areas in your car. Don't touch any of the vehicle's electrical systems during the car, including your radio, GPS system, or cell phone charger. In some cases, lightning strikes can damage your car's electric systems. Avoid driving your car during thunderstorms if you have expensive radio or GPS systems installed. If driving in an outage area, pull over and turn on your hazard lights. Areas with outages are dangerous to drive in, especially if the traffic lights have shorted out. If you must continue traveling, treat intersections with shorted traffic signals as a four-way stop and take extra caution.
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One-sentence summary --
Run to your vehicle for safety. Place your hands in your lap. Don't handle the radio or your GPS system. Pull to the side of the road in heavy storms.