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Chapter 10 Vocab Puzzle (#2)

Across
A specialized utensil for holding a snail shell so the snail can be removed
Work, behavior, and actions of restaurant and foodservice employees that impact the customers' experience in their establishment
Has 6 or 12 indentions for holding snails
A large covered bowl used to serve soup for up to 8 people
Used to crack the hard and thick shells of lobsters and crabs
Large spoon with an oval spoon head used for cream soups and long strands of pasta
A style reflecting on 4 main influences: American, French, English, and Russian. Each style varies
Servers use these tools when they serve food to guests
Small, thin fork used only to eat those shellfish.
Use with dishes served with sauce on the side
Flat around the edge with a dip in the center to hold soup, pastas, and even mussels, shrimp, and clams
Small, thin fork used only to eat those shellfish
Down
A large, decorative plate used underneath the plate on which food is served
Small, round and is used for both oysters and clams
A table knife with a sharp, usually serrated blade, suitable for cutting beef
Small and deep bowl with no flat edge, and unlike the soup plate, used only for soup
Similar to comment cards, but sometimes include more open ended questions
Involves recommending additional or different items to a guest. One of the keys to any successful business
The area in which an operation keeps additional items; napkins, silverware, cups and saucers, condiments, menus, and water glasses
Has an especially long handle to dip into a deep sundae or stir large glasses of tea
Has an especially long handle to dip into a deep sundae or stir large glasses of tea