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Restaurant Vocabulary

Across
Two pieces of bread with meat, cheese, or another filling
An item only offered on a certain day or during a certain time period
Cooked for a very short period of time
A man who greets customers in a restaurant
A serving size, usually the smallest size
The main course of a meal
A person who does not eat meat for moral, religious, or health reasons
A hot drink made from roasted, ground beans
Extra money paid in addition to a restaurant bill to show appreciation
A woman who serves customers at their tables in a restaurant
A liquid dish typically made by boiling meat and vegetables in broth
Thoroughly cooked
A serving size, usually the "middle" size
Down
A small dish of food eaten before the main course
A serving size, usually the biggest size
Carbonated water flavored with fruit or other sweeteners
Food made quickly and easily and sold in restaurants as a quick meal
The sweet course eaten at the end of a meal
A woman who greets customers in a restaurant
A drink, especially one other than water
A professional cook, typically the cook in charge at a restaurant
A hot drink made by infusing crushed leaves of the tea plant in water
A meal made up of several dishes from which guests serve themselves
A man who serves customers at their tables in a restaurant