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Diamondback Grille--Episode 4
http://www.sina.com.cn 2005/12/25 22:36  新浪英语

  Episode 4

  [At an upscale restaurant “Paris Orchid,” which features “French-Asian” fusion cuisine. TJ Liu is hosting a formal dinner for VIP guest Bob Randall. Also invited is the famous feng shui consultant, Hong Kong native C.C. Yip.]

  Bob: T.J., this restaurant has an amazingly eclectic menu. I’m having a hard time deciding what to order.

  T.J.: I think you’ll enjoy the food. The chef is French, but he’s lived in Asia for years.

  Cindy: It’s not easy to book a table here. Fortunately, we have connections. This is your last night in Shanghai.

  T.J.: And we wanted to introduce you and C.C. Yip to each other. C.C. is one of the top feng shui masters working in interior design.

  Bob: Mr. Yip, it’s really a pleasure to meet you. T.J. and Cindy have told me about you. They’ve been trying to educate me about the ways of feng shui, but…

  C.C.: Nice to meet you, Bob. Are you planning to visit Hong Kong any time soon? Maybe put a Diamondback Grille there?

  Bob: It’s not out of the question.

  Waiter: [to T.J.] Sir, would you care to order wine this evening?

  T.J.: [to the others] What do you think, Bob—would you prefer a white or a red? Maybe you could suggest a light white, say a wine from Alsace…

  Bob: Well, how about either a Pinot blanc or a Riesling? Either would go nicely with the tuna steak.

  T.J.: [raising his glass, after the food has been served and the wine poured] I’d like to propose a toast to Bob and the entire management team of Diamondback Grille in New York. It’s been a great week, and we’ve worked hard. May this be the first of many dinners we share together in a long and successful partnership! Cheers!

  Bob, Cindy, C.C.: Cheers!

  Cindy: Bob, we have been consulting with C.C. to make sure the locations of the Diamondback kitchen and stoves are OK. The energy flow is important for the business, you know?

  Bob: Energy flow? I guess I’m not familiar with that term.

  C.C.: Chi. If you know how to place the things—including kitchens—you can cause predictable outcomes.

  Bob.: So, Mr. Yip, you think our layout at the Shanghai Diamondback Grille has good chi?

  C.C.: Absolutely.

  Bob: Well, I’d like to drink to that! [raising his glass] To good “energy,” to friendship, and to the success of the Shanghai Diamondback Grille!

  T.J., Cindy, C.C.: [toasting] Cheers! To the Diamondback Grille!

  Language Use (用法)

  1. I’m having a hard time deciding what to order.

  我决定不了要点什么。

  2. It’s not easy to book a table here.

  这里要预定座位不容易。

  3. We have connections.

  我们有关系。

  4. It’s really a pleasure to meet you.

  见到你真高兴。

  5. Nice to meet you.

  幸会。

  6. It’s not out of the question.

  这不是不可能。

  7. I’d like to propose a toast to…

  我提议为…举杯祝贺

  Cultural Notes (文化点)

  1. 西式餐宴该如何进行?

  在正式的西餐场合,完整的流程如下:餐前酒(cocktail/before dinner drink),开胃菜(starter/ appetizer),沙拉(也可以在主菜之后),汤,主菜,甜点与水果,咖啡,餐后酒。你可以根据自己的需要略过其中的任何一道,或是多要一份开胃菜也可以。

  西式的商业餐宴里,通常在用餐之前会有15到30分钟的和餐前酒闲聊的时间,可能在餐厅的酒吧区,或是就在用餐的地方。

  用餐时,主人习惯先行敬酒(toasting):举起酒杯,环视餐桌上所有人并说一段简短的开场白之后,邀请大家举杯共饮。

  西餐与中餐最大的不同点之一是,每个人都有一份自己的餐点,通常不会和别人共享自己盘内的食物。偶有例外,也只限于开胃菜的部分。你可以要求服务员把每个人点的开胃菜并在一起,大家一起享用。不过在正式场合里,应该避免这么做。

  2. 如何邀请重要人物吃饭?

  当你需要邀请重要人物吃饭时,最好是采取当面邀请的方式,但是情况不允许时,电话或电子邮件要约也可以。除了告知时间与地点之外,一定别忘了告诉对方你计划的餐馆的穿着要求。例如:We’d like to host you on Friday night at Paris Orchid. It’s a French restaurant. The dress code is suit and tie. 我们邀请您在星期五晚上吃晚饭,在巴黎兰,一个法式餐厅。请着正式西服领带。

  3. 如何点酒?

  在西式餐宴上,绝对少不了葡萄酒,但是该如何点才是正确的?你可以先问宾客想喝红酒或白酒,如果不确定,最好各点一瓶。

  一般的搭配原则是:红葡萄酒配红肉,白葡萄酒配白肉。红肉包括牛肉、羊肉、鸭肉等等;白肉则有鸡肉、猪肉、和海鲜。

  以下是几点简单的建议:味道较重的食物,例如牛排等,适合搭配较为浓郁的红酒。如果是比较咸的食物,如熏鱼或鱼子酱,可搭配酒精浓度较高或带有酸味的白酒。如果是油炸类的,可以选择口味较清新、年份较新的白葡萄酒。

  4. 如何介绍一个人的职务?

  在介绍某位重要的宾客时,一般会需要简单说明他的工作经历,你可以这么说:This is Mark Lane, our chief financial officer. He was with Northridge Pharmaceutical before he joined us. (马克连恩是我们公司的财务长。之前曾在北岭药业工作。)或者说:T.J., Have you met Sarah Tang yet? She’s responsible for our call center operations.(T.J.,您见过唐小姐了吗?他目前负责我们的客服中心。)

  5. 如何要求对方进一步说明?

  当对方在介绍新的信息时,你想进一步了解的话,可以这么问:Energy flow? Is that a feng shui term?(能量流?这是风水的一个术语吗?)或者说:Fusion cuisine? I’m not sure I know what that means. Is that a new trend?(无国界料理?我不明白它指的是什么。这是个新流行吗?)注:无国界料理是最近流行的新型菜系,指的是不明确属于任何地域或国家的菜系,而是厨师发挥创作,结合各国美食特色,自创出来的新菜式。


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