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  C:Don't you have T-bone steak?

  Cap:No,sir. (来源:英语杂志 http://www.EnglishCN.com)

  Cap:Why don't you take chateaubriand steak?That is for two people as you see on the menu.It’s very big.

  C:Okay,we'll take it.
  Cap:How would you like your steak,sir?

  C:Medium rare,please.

  Cap:Medium rare.All right,sir.

  C:Oh,Idaho potatoes.Good.

  Cap:And also tossed green salad for the side dish.

  C:All right.Could we have some celery sticks for two on the same plate now?

  Cap:Certainly,sir.

  Cap:Would you please wait for about fifteen minutes to cook the steak,sir?

  C:Okay.We don't care.No hurry.

  Cap:Thank you,sir.

  Cap:Chateaubriand steak,sir.

  C:Oh,it's very big!It seems very nice.

  Cap:Thank you,sir.

  C:This French fries are very good taste.Idaho potatoes!

  Cap:Thank you,sir.Now,in Japan,many Idaho potatoes are imported from the United States.

  C:Is that right?

  Cap:Enjoy your meal.

  C:Thank you.

  C:Excuse me,waiter.Could I have steak sauce?

  Waiter:Yes,right away,sir.

  W:This is A-1 sauce,sir.

  C:Okay,thank you.

  Manager:This is grill room manager speaking.May I ask your name,please?

  Colleague:Mr.P.E.Anderson.P.F.a,n,d,e,r,s,o,n.P.F.Anderson.

  Mgr:Mr.P.F.Anderson.P.F.a,n,d,e,r,s,o,n.Just a moment,please.

  Mgr:Excuse me,are you Mr.Anderson?

  C:Yes.

  Mgr:You have a phone call from your office,sir.

  C:Thank you.

  Mgr:I'll show you,sir.

  C:Thank you.

  C:I haven't finished yet,waiter.I’ll be back.

  Waiter:Yes,sir.

  C:Well,I've got to go back to my office.

  C:Waiter,check,please.

  W:Would you please pay at the cashier's counter?

  C:Okay.

  C:Captain.We enjoyed the meal.Japanese steak is good,and also potatoes are good.Thanks a lot.

  Cap:Thank you,sir.Come again,sir.

  9.The Service of Roast Beef

  Head Waiter:Good evening,ma'am.Just one?

  Customer:Yes,just one.Please.

  H.W:Yes,this way,please.

  C:Thank you.

  H.W:Please be seated.

  C:Thank you.

  Captain:Would you like anything to drink before your meal?

  C:Yes,I'd like to have to lemonade.And put just a little bit of port wine in it,please.

  Cap:Certainly,ma'am?

  Waiter:May I have your order,ma'am?

  C:What is good on the menu today?

  W:Roast beef is very good today,ma'am?

  C:Is that right?I'll try it.

  C:What cooked vegetables come with it?

  W:Yorkshine pudding,a baked potato and green peas.

  C:Very good.Thank you.

  W:Would you like any hors-d'oeuvre or soup?

  C:No,I'll take some green salad with my roast beef.And French bread.

  W:Yes,ma'am.Just a moment,please.

  C:Oh,trolley service!Fine.

  W:how would you like your beef cut?

  C:I would like to have it medium.

  W:Medium.Certainly,ma'am?

  C:All right.Very good,thank you.

  C:This beef is very tender.I live in London.In London,there are very good restaurants specializing in roast beef.

  W:Yes,I have heard of it.I've never been to England.But several years ago,I went to America.And I remember that I had very good roast beef in Los Angeles.

  C:Do you remember the name of the restaurant?

  W:Yes,I do.Lawry's.

  C:Yes,that's right.I have been there once.Very good restaurant.

  W:Yes,very good.I went to the restaurant by myself at night.At the entrance,I said to the manger that I came from Japan.The manager gave me a good seat.

  As soon as a waitress showed me the menu,the manager put the small Japanese flag on my table-the rising flag.I was surprised.

  C:Is that right?

  W:Your roast beef is ready.Enjoy our roast beef,please.

  C:Thank you.

  W:Just a moment,please.I'll be back.I’ve to take care of another customer.One moment,please.

  C:Yes,I'll wait.Thank you.

  W:How do you find our roast beef,ma'am?

  C:Hurm,very good.It's very good as well as I have ever had in London.

  W:Thank you,ma'am.I’m very glad to hear it.

  W:Well,I will tell you about the Lawry's in Los Angeles again.A gracious waitress spins the bowl of coud,crisp greens on a bed of crushed ice

  and seasons it with a flourish-salt and pepper,and she dramatically pours French dressing from high over the mixing bow,tosses and dishes up the salad on chilled plate.

  Then a gleaming stainless steel cart appears at my table and the chef-carver rolls back the lid to display three beautiful sevenbone prime ribs.

 
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