:57:02
I guess so.
:57:05
Oh. Ladies first.
:57:07
Thank you.
:57:16
- Hey, are you sure they got chicken?
- Mm-hmm.
:57:23
May I tell you a little
about this evening's specials?
:57:26
The chef is featuring foie gras
with smoked duck and figs
on a hill of bulgar.
:57:31
Uh, salmon tartar
in potato gaufrette...
:57:35
over wild mushrooms,
and fennel salad.
:57:37
Uh, for the entree
we're featuring...
:57:40
a complex shellfish
pan roast with orso,
:57:43
a touch of comfit and a broth
thickened with lobster shell oil.
:57:47
All very, very good.
:57:53
- Could we have a few minutes, please?
- Ah, yes.
:57:55
Thank you.
:57:57
- Are you sure they got chicken?
- Yes.
:57:59
Here. See, it's right there,
sweetie. You see? Poulet.
:58:02
And when the waiter comes back,
you may as well talk to him.
:58:07
lt'll be good practice
for your summer job interviews.
:58:11
I can't talk to that guy. He probably
thinks I'm weird or something.
:58:13
He does not. He can't help
but notice your natural charm.
:58:18
You just look him straight
in the eye and you talk to him
like you would anyone else.
:58:23
Now, go ahead and call him over.
:58:27
Go ahead. Just give him
a little nod.
:58:36
- Are we ready?
- Okay, I'll have the chicken.
:58:42
A whole one.
:58:46
And I'll have the same.
:58:49
And one to go, please.
:58:52
One to go. Thank you.