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Let's continue about our Paris waiter. Like every working class the Paris waiter uses an original vocabulary, slang that enables him to classify his new customer in the category of "good guy " or "lamer".
So pay attention: before sitting down you'll have to now that a Pernod with mint taste is called a "perroquet", a "feuille morte (dead leave) is a Pernod with grenadine. A "tomate" indicates a Ricard with grenadine and a "tango" a beer with grenadine. If you like beer with mint ( beurk!)-tastes are beyond discussion!-order a "valse (waltz). And don't expect that the person you are ordering explains you the origin of all these names, since you're the only one surprised about. Do you ask to the usherette of the Theatre Francais the origin of the names "baignoire" and or "parterre"?
Despite tax and service are included in the price, don't forget a small tip, it is always a little plus for the waiter. And a last advise: if you had too much liquor or booze last night and you feel your head tolling and your stomach ready to surrender, ask for a "rince-cochon": a third white whine, a third lemonade, a third Vichy water. A radical solution.
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