Hi please give me some feedback on this sketch. It's a follow up to one I posted a few weeks back, or should I say, a dessert to the, ahem, main course that I..oh forget it!
INT. NIGHT. IN AN EXPENSIVE LOOKING RESTAURANT
TWO COMPETITIVE AND RATHER AFFECTED YOUNG EXECUTIVES SITTING AROUND A TABLE, PERUSING A MENU.
Waiter:
Would you like to see the dessert menu, gentlemen?
Man1:
Oh thank you, maitre d’or.
Man 2:
The breasticle of mongo crumble with a pud pull drizzle looks nice.
Man 1:
It does. I quite fancy the caramel queens in a Shalamar froth.
Man 2:
I read that Anthony Worrall Thompson’s restaurant specialises in the rum-buggered plum squidge.
Man 1:
He looks like a rum-buggered plum squidge.
Man 2:
I ate at Gary Rhodes’ restaurant last month. He did a lovely skinny pube gonk meringue.
Beat
Man 1:
He is a bit of a skinny pube gonk meringue himself.
Man 2:
Yes, yes, yes.
Man1:
And to think that our parents would eat a Delia Smith -style boiled egg washed down with a mug of Blue Nun!
Man 2:
And here’s us drooling over pomegranate cracknells on a flotsam of leatherberry fool .
THE WAITER APPROACHES
Waiter:
Are you ready to order dessert?
Man 1:
The Arctic Rolet for me please. Oh with custardo.
Waiter:
Would that be the Arctic Roll and custard, sir?
Man 1:
Ahem –
Waiter:
And for sir?
Man 2:
Jam Buttiti for me.
Waiter:
Very good, gentlemen.