“Can I bring you a Tanqueray martini?”
The waiter’s greeting catches me by surprise. It’s not a typical upsell. It’s not just another waiter suggesting a random drink to boost sales. Rather, the last time I dined at Davio’s, a new Italian steakhouse in Irvine —two weeks prior — I drank a Tanqueray martini.
I wasn’t planning on drinking tonight, but suddenly a martini sounds good. “Yes, please, if you insist.”
And when the waiter comes back with the cocktail, every specific detail of the drink — extra dirty, extra cold, regular olives — is exactly as I ordered it the last time.