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Restaurant Vocabulary

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