I wouldn't Google "patat oorlog" if I were you, then...

With foie gras ? Salivating....

http://www.restaurantaupieddecochon.ca/#

Gluten free

...especially international.

I can't stand mayo, whether on fries or not. That said, if it weren't for a general revulsion of the stuff, I don't see how it would be any worse than cheese or gravy or ranch dressing on french fries.

Now, fries dipped in tzatziki(*) is really good :)

(* or other national variants like cacik or lebanese yoghurt salad.)

"espresso doppio macchiato" is an order that confuses loads of waiters/baristas in Italian cafes outside Italy.
Lemon to squeeze on steak/meat also causes a bit of confusion. In VIE, I was brought a tiny slice (off the bar that used lemon slices for drinks) on top of my massive Schnitzel, and in England I was once asked to pay an extra 70p for the lemon!
Plenty of drinks orders confuse bartenders, because I tend to know their drinks better than themselves! I am having a lot of trouble explaining what Krupnik is to barpersons at bars that evidently stock it and I can see the bottle... :rolleyes:

Surprisingly, a fair number of people seem to give me a blank stare when I ask what single malt scotch they have. Some of the answers arent good either.

Please pass me some MSG.

I love MSG.
Eat it with my popcorn, we have premixed salt and MSG shaker. Anytime we pass the salt, MSG is included.

Most servers are insulted that I want MSG and they insist they do not use it.

Mmmmm, MSG :) I'm quite fond of it, too, especially when cooking. Rarely a savory dish goes by without reaching for the bag of Ajinomoto. It's also one of my secret ingredients in chocolate chip cookies.

Have no tried it on popcorn, though, and will have to one of these days - although the microwave stuff I usually have is so flavored-up with the fake butter that it probably doesn't need it.

I really love the free refill hot chocolates at places like Bob Evans, I always ask for a mug of the whipped cream on the side and eat it by itself :p

maybe you should have asked for kava instead

cava = underrated
kava = overrated

I think the biggest one would be drinks. The server often will write it down and then come back and ask how to make it. I was not impressed last weekend when I went out to dinner with my sister and the server came back and said the bartender didn't know how to make a "Love Potion" so did I want something else? Usually they will ask what's in it and the bartender will attempt to make it- and usually do it right! I'm hoping this isn't a sign of things to come.

I too like a blue steak. I find that when I order one in France the waiter often looks surprised (as if to say, "What? an Anglo-Saxon ordering a steak cooked blue!), but I get what I want. In the USA and the UK, about half the time the steak comes medium—rare (if you ask for it blue or rare) or medium (if you ask for it medium or well-done) anyway.

I agree that any bartender worth his or her job ought to know what a whisky sour is. Even if not, a good bartender always has a good book of mixed drinks and cocktails to hand and ought to be able to look it up. (After all, no one can remember everything, I guess.) I was surprised on a recent visit to Seattle that the bartender in the main bar of one of the top-line hotels didn't know what a champagne cocktail was. One of the waitresses knew, though...

I love fries with mayo. Ketchup just makes everything taste like corn syrup. The French got that right. ;)

To be fair to them, there are literally thousands of cocktails and cocktail names the world over, and even the supposedly "classic" ones have many different versions, so, unless it's in the menu, I never ask for a cocktail by name.