This is how I order on RSSC...
I'll have a caviar for my appetizer
and another caviar for my cold hor d'hoevre
and another caviar for my entree (the French way of saying appetizer)
and another caviar for a starter
Then for my main course......
This is only on caviar night. I usually get a big chuckle out of Doug when I do this, but the waiters never flinch. They just keep the caviar coming.
