A Christmas Eve dinner at Citronelle.

Hostess: Just you two this evening?
Sister 1: Yes, just us two.
Hostess: Can I take your, er, coat?
Sister 2: No, I plan on wearing this jacket to the table.
Hostess: Ah. As you see fit.

(15 minutes later)

Sommelier: So, have you decided on a bottle?
Sister 1: Well, we're interested in the Oregon pinots but are having some trouble making a decision.
Sister 2: I'll need a few more minutes to review the wine list, actually.
Sommelier: Well, we have five Oregon pinots to choose from, so choose wisely.
Sister 1: Which pinot do you prefer?
Sommelier: I prefer the pricier Domaine Drouhin. It is $100. The $80 Drouhin is excellent, as well, but if you have a temperamental palette, such as myself, you shall be well-served by the better bottle.
Sister 2: A temperamental palette?
Sommelier: Why yes. Shall that do for you then?
Sister 1: Ummm...
Sister 2: We shall be well-served by the $80 Drouhin, I suspect.

(After first course of scallop in butternut risotto and seafood carpaccio...)

Sister 1: There are so many suits in this place. I can't believe it's so packed on Christmas Eve!
Sister 2: Suits? Sarah, a jacket is required here. All men have to wear jackets. Look, even our bus boys are wearing cuff links!
Sister 1: I think that couple sitting next to us is Russian. I wonder if they work at the embassy. I keep hearing her say Russian phrases.
(The sisters listen)
Sister 2: I just heard him say "Hot damn." By chance, is that some Russian colloquial term?

(When dessert arrives)

Waiter: Here we have our Minty Flake dessert. You will find Cocoa Puffs cereal, rolled in Valrhona cocoa, and served atop a scoop of bergamont ice cream. Falling on top are hand shaved mint chocolate flakes. I will top the dessert with cold milk. It's like breakfast cereal, only gourmet and for chocolate lovers! Bon appetite!
(Sisters take a bite)
Sister 1: Wow, it is like cereal. They are really using Cocoa Puffs cereal. Can this be?
Sister 2: Maybe the kitchen is trying to cut some costs and they've decided to try using commercial cereals as kitzchy dishes people will pay $17 and upwards for. Hell, we ordered it.
Sister 1: True. You may be right. There were Rice Krispies on my Seafood Carpaccio. Did you notice that?
Sister 2: Yes, I did notice, unfortunately. Still, I give them credit for not pretending they made the stuff themselves. That would be really pathetic.
Sister 1: This is quite good, but it's too watery. I think the waiter poured skim milk on my Valrhona Cocoa Puffs! I would have suggested at least 2%.
Sister 2: I am surprised they'd have the gall to serve skim milk on anything here. So uncalled for.

(Waiting on the check)

Sister 1: I want to know what that cup thingy around the sommelier's neck is about.
Sister 2: Ask him. It's his job as a sommelier to talk to people at the tables. Especially tables of women.
Sister 1: Oh, he'll probably think I'm drunk and I'll look silly for asking.
Sister 2: Nonsense! Here, he's looking our way.
Sister 2 (signaling sommelier with finger): We were wondering if we could trouble you to tell us about that most regal looking silver chalis you are wearing around your neck. What is the history?
Sommelier: Ah, yes, the tasting cup. Well, it has a rich, complex history, and you only attain it through years of experience and certification. I myself have been highly trained in the art of wine.
Sister 1: How is it used, exactly?
Sommelier: Well, it's variegated bottom allows a sommelier to see the clarity of the wine and its body. These are the qualities we look for, of course. Also, we can technically drink from it when testing the wine. Actually, I prefer to test a wine I am not familiar with behind the service stand. I think drinking out of this thing in public is rather gauche.
Sister 2: Gauche, indeed. But it does well to mark you from the other service staff. Why, when we came in here, we immediately knew you were special, wearing that silver cup around your neck!
Sister 1: Why, yes, we noticed you!
Sommelier: Um, that is nice to hear.