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Send him a note through the waiter.
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Once, when we were only halfway through our appetizers, the waiter showed up with our entrees.
Midway through the meal, the waiter brought out V-shaped bowls filled high with glistening peas made the old-fashioned way: swimming in a buttery froth and seasoned with tiny squares of poitrine paysanne (pork belly).
I asked the waiter, through a Serbian friend, what the gadget was called.
We were halfway through our starters when the waiter returned to say they were out of that wine.
We buy the same trinkets, trot en masse through the Louvre, call the waiter "garçon" and come away convinced we know Paris.
One more thing: If you want to make everybody happy (and ever plan to come back to the place), it's good form to tip something extra, since the price of a restaurant bottle wasn't included in your check, through no fault of the waiter's.
With the aid of a tenaz (heated tongs) and some cold water, the waiter cuts through the neck rather than risk crumbling the old cork into the port.
We were midway through our menu study when the waiter came to recite the specials; continuing to examine the menu while holding the multitude of specials in my head was tiresome.
As the waiter soars through the air, he does so against a backdrop of patrons fist-pumping Champagne flutes, flashing cameras capturing pictures ripe for Facebook and a dozen young women clad in sequins, stilettos and Chanel bags climbing onto chairs, banquettes, even tables — any elevated surface that is sturdy enough to dance on.
Expect to feel goofy when the waiter goes through the little bottle opening routine.
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Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com