Mr. Soames, who's very "British", once asked for some extra tartare sauce for his fish, at a Red Lobster in FL. The young waitress looked at him with a blank stare; then repeated "ta-ta sauce? what's that?"

Another time, at a semi upmarket restaurant in Boston, the daily special was
Braised Lamb shank, which I love. The server asked me, how I'd like it done.