Eight misused restaurant menu descriptions

[ERCougar]

I may be way off base here, but I have alway thought of Worcestershire as a not too distant cousin of "fish sauce" which was ubiquitous in European cooking in the pre-refrigeration era and is essentially a fermented fish vinegar. They look and smell and taste so much alike, that I have always imagined that people would have readily understood they were getting a fermented fish flavor with Worcestershire and am surprised that would have been a secret to anyone. It seems like an obvious, if less potent, anchovie substitute.

Is this the same fish sauce as they use in Thai cooking? If so, you're a disgusting thing for having tasted this plain.