A server was pouring two glasses of beer from a large bottle at the customers' table. To reduce foam in the second glass, what should the server do differently?

Pouring more of the beer down the side of the glass is the correct approach to reduce foam when filling a second glass. This technique allows for a controlled pour, minimizing the agitation of the beer as it enters the glass. When beer is poured directly into the center of the glass, it can create turbulence and lead to excessive foaming. By pouring down the side, the beer flows more gently, which helps maintain a stable flow and minimizes the production of carbon dioxide bubbles, resulting in less foam.

Choosing to pour faster would likely create more agitation and increase the amount of foam produced, while leaving the bottle upright could limit the beer's natural flow and also contribute to foaming due to the turbulence created as the beer is poured. Using a larger glass might not necessarily reduce foam, and it could lead to more opportunities for foam to develop if the pour is not carefully managed. Thus, the technique of pouring down the side is the most effective way to control foam in the second glass.