John really wants to impress Jane. He has chosen Fabio’s Ristorante, a new Italian restaurant in a nice part of town. Unfortunately, John does not know a lot about Italian food. He decides to call the restaurant ahead and ask for the definition of pasta and types of steak, as well as how they are cooked. He really wants to impress Jane.
Pasta is a wheat-based carbohydrate that is usually made with flour, eggs and water. It is made into different shapes for different purposes, and forms the basis of most Italian dishes. Fabio told John about the basic types of pasta:
Linguine: Long strips of pasta that are about half a centimetre wide.
Macaroni: Tubes of pasta that are bent, like an elbow.
Manicotti: Short tubes of pasta, cut at an angle.
Spaghetti: Long thin pieces of pasta, like portions of string.
Vermicelli: Spaghetti that is half as thick, usually serves in bundles.
There are many more variations, but restaurants seldom serve more than what John has written down.
Types of Steaks
There are different cuts of steak that offer different things – for example, a T-bone steak offers both fillet and sirloin. Fillet is very tender and lean, but sirloin is very juicy and flavourful. The texture of the meat is different in different cuts of meat, which is why people have preferences. The fat content also affects people’s choices.
Fillet steak: a boneless steak cut from the tenderloin of beef.
Oyster blade/flat iron:This cut of steak is from the shoulder.
The way in which steak is served also has an impact on the flavour of the meat. Generally, the better quality the meat is, the less it should be cooked. Fabio tells John that there are six ways of having your steak.
1.Place the napkin on your lap as soon as you begin eating. Your waiter might want to do this for you.
2. The small plate to your left is your bread plate. Upon it is a butter knife. Restaurants usually serve some bread and butter, or bread sticks and dip, while you are waiting for the starter to arrive. The waiter will take this plate away once you are finished with it.
3. No matter how many sets of cutlery are alongside your plate, begin at the outside and work your way towards your plate.
4. A dessert spoon is oval, and a soup spoon is rounded. Therefore, the round spoon to your right is for your soup, and the oval spoon at the top of your plate is for your dessert.
5. Usually, any cutlery (knives, forks, spoons ) above your plate is for your dessert.
一般情况下，在你碟上方的所有餐具 ( 刀、叉、匙 ) 都是为甜品而设的。
6. A fish fork has shorter tines than a normal fork, and a fish knife is not serrated. It is more like a butter spreader, but with a sharper point.
7. When you order steak, the waiter will usually bring a steak knife for you. When you order pasta, a spoon is provided. When eating the pasta, twirl some pasta onto your fork and create a neat bundle by twirling your forkful of pasta against the spoon.
8. The larger wine glass is for red wine, and the smaller one is for white wine. Sometimes, a white wine glass is used to serve water. Separate glasses are provided if you order water, juice or cold drinks.
9. If you have ordered a table salad, your waiter will place another small plate to your left. Dish some salad onto this plate for yourself.
10. When are you are finished eating, place your cutlery parallel and close together. This signals to the waiter that he can take your plate away.
John also planned to watch his manners. This meant that:
·He would not burp or pass gas at the table. If he needed to do these things, he would excuse himself to the bathroom and do it in private.
·He would not wave or click his fingers at the waiter. Generally, just catching their eye is enough. In most restaurants, one waiter will serve you, but if you cannot see him and catch a different waiter’s eye, that is fine too.
·Even if he did not plan on ordering any of the specials, John would not interrupt the waiter when he was telling the table about them. It is more polite to wait for the waiter to finish and then to thank him. It is part of his job to tell you about these.
Jane: Perfect, thank you very much. Just one more thing – I noticed that my fork is dirty. Could I please have another?
Waiter: Certainly, Ma’am. I’m so sorry about that.
Jane: Not at all. Also, could I have my salad dressing on the side, please?
Waiter: Of course, ma’am.
After they had enjoyed their starter, John and Jane received their main courses. However, John’s steak was very overdone. When the waiter came to make sure that everything was fine, this is what happened:
John: I ordered this steak medium rare and it is well done. Could I please have one that is medium rare?
Waiter: Certainly sir, my mistake. It will just take a moment.
John: Thank you.
John’s steak was brought back and this time it was perfect. Everything on his plate was hot and sizzling, and he found the entire meal to be so wonderful that the waiter’s prior mistake was immediately forgotten. When the waiter returned to take their plates and their dessert orders, this is what happened:
John: Yes, would you please send our compliments to the chef? The Béarnaise sauce was some of the best I’ve ever eaten.
Waiter: My pleasure, sir. I’m sure the chef will be very pleased to hear that. Would you like to order dessert?
Jane: I’ll just have a coffee, please.
John: I’ll have the ice-cream and chocolate sauce, please.
Waiter: Right away.
John and Jane have enjoyed their meal very much, and have managed to chat about their interests during the meal. It has been a lovely evening. When the waiter comes to clear away the dessert plates, this is what happens:
John looks at the total amount. Usually, waiters are tipped between 10% and 15% of the total, depending on the quality of their service. John decides to tip 13% because the waiter was very helpful but made a mistake with John’s main. John writes the amount that he is tipping the waiter beneath the cost of the meal, and totals the two amounts below that. He hands the waiter his credit card, signs the slip, and he and Jane take a walk around the neighbourhood.