In French the correct way to spell it is with a "t" as it is originally a word from Russian (vistrot--meaning quick) adopted during the Russian occupation of Paris at the end of the Napoleonic wars. When pronounced in French, the "t" is silent, while in English it would be pronounced, hence its deletion by Anglophonic cultures.
We are a BYOB and encourage you to bring your own. For this we charge a corkage fee. The first bottle we charge $5 and then two or more are just a total of $10. This covers our cost of glassware and its washing.
French bistrots, not touristy ones, never serve butter with bread, or olive oil. Of course, exceptions can be found in northern France or in Paris or on the Riviera.
This American habit developed after Prohibition with cheese served at wine tastings so imbibers would not become so drunk with nothing in their stomachs.
Your table is your table for the duration of the service. Hence a more desirable table might not be available all night.
If catch you doing this, we will serve you afterwards with a paper napkin, which you can then gleefully crumple in your finished plate.
Anglo-American ratatouille is notorious for using lots of tomatoes in its making. We just use a hint of tomato, which is the real southern French recipe. It may be served cold, warm (the first way I had it), or baked with cheese (takes 15 minutes, though).
Burgundian snails use just parsley and butter to cook snails in their shells. The Italianate cuisine of the international hotel schools put garlic in them, which dominates a flavor that should be more subtle.
The beeping you might hear comes from the timers ringing of our convection or small electric ovens.
If asked how we are, we use an adverb but never say "good."
Add a footnote if this applies to your business