Preferably, use a perforating wheel to cut,
but in lack of such, you can cut along lines with a scalpel,
taking care to not cut all the way to the edge.
The British pub, the Scottish pub, the Irish pub, the Welsh pub. Pubs pubs pubs, turn around in the UK; you'll be facing one. And you have pints and half-pints, lots of them, for a shandy or a lager or a Guinness. All those pints on display, shinning and gliding, whetting your whistle. The pub can't keep enough of them. Filled and refilled. Coming out of the wash, broken a one or a two. Dried and put back up again for another customer, another day. Things go around and around, yes they do.