Loosen grapefruit segments with a sharp paring knife by delicately following the membranes. We generally don't bother to cut of a thin slice of the pole in order to stabilize the fruit, because that just makes it easier to pierce the skin and loose the wonderful juice.
Grapefruit goes very well with champagne (or any sparkling white wine), vodka (dark Starka is excellent here), tequila or rum. Obviously you can also try classic associations like Campari or Grand Marnier.
To get a dry Wiener schnitzel fry it in at least 1 inch of oil at 350°F (175°C) and don't stop shaking that skillet in a circular motion (or if you are scared to use a ladle to pour hot oil over the top).