Two things to know about France

Here are two tips for you regarding France and things that are not like they are in the United States. First of all, what French people consider the first floor is what Americans call the second floor. Until you get used to it, you'll be one floor off wherever you go. Second is meat temperature. French waiters will tell you that à point means "medium" and that saignant plus is "medium rare." In their minds, this may be true.

But just as the first floor starts on the second, so the meats are one off from their American counterparts. If you like "medium rare" in the US, order à point, no matter what anyone tells you. It means roughly "the point" and is easy remember with this handy phrase: "If I don't order my meat à point, it will not have gotten to the point that could be considered cooked."