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Product specification Body garment Cottelli Collection Waitress body XL – black, size XL, 86% polyester/14% spandex, removable suspenders

Description

This Cottelli Collection Waitress body is a black, size XL body garment with included apron and removable adjustable suspenders. Made of 86% polyester and 14% spandex, it features white lace ruffles around the neckline, short sleeves, high-cut legs, two decorative front buttons and press-stud crotch fasteners for easy wear. Apron: 95% polyester, 5% spandex. Designed for costume use and intimate role play.

Black waitress-style body with detachable adjustable suspenders and a matching white apron. The elastic body features white lace ruffles along the neckline, short sleeves and high-cut legs, plus two small decorative white buttons at the front. The crotch has press-stud fastenings for convenience. Body material: 86% polyester, 14% spandex. Apron material: 95% polyester, 5% spandex.

Advantages

Complete set including body and apron; removable suspenders allow styling variations; elastic fabric provides a close, comfortable fit; press-stud crotch fastenings simplify dressing and undressing; lace details create a classic waitress look.

Key specifications

  • Set includes: body with suspenders and white apron
  • Body composition: 86% polyester, 14% spandex
  • Apron composition: 95% polyester, 5% spandex
  • Fastening: press studs at the crotch
  • Design elements: white lace ruffles, two decorative front buttons, short sleeves, high-cut legs
  • Suspenders: adjustable and removable

How to use

Put on the body, adjust or attach the suspenders as desired and tie the apron at the back. Use the press studs at the crotch to open or close when dressing or undressing. Remove the suspenders for an alternative look or reattach them for added support.

Recommendations

Follow garment care instructions on the label: wash with similar colors at low temperature and avoid harsh bleaching agents. Check fit before first use and handle lace details gently to preserve appearance.

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