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Chapter 6 -- The Dining Experience

Across
To cook an item tableside using flames as part of the preparation
An area in a mall that gives shoppers convenient access to a variety of quick meals, snacks and beverages
A style of service in which all the food is attractively displayed on a table. Customers are free to move among the displays of food
A type of seating arrangement in which customers are seated facing the server with their backs against the wall.
Type of service that is the most elegant and elaborate style of service
Service where customers sit at a counter, rather than at a booth, banquette, or table
Restaurant that attracts people who like to eat, but are not interested in a formal atmosphere or high prices
Used for serving beverages in
Refers to dining utensils, such as spoons, forks, and knives
A type of restaurant that often tries to recreate another place or time
Items that will not spoil quickly when stored correctly
Down
A table that rests against, or is attached to, a wall
Food is fully or partially presented or prepared at the table, in full view of the customer.
An accompaniment to food, such as mustard, pickle relish and ketchup
A restaurant which has an environment with excellent food, elegant décor, and superior service
Service in which each course is completely prepared, cooked, portioned, and garnished in the kitchen and then placed on a service plate or platters.
Duties to perform before the dining room is open to customers
A decorative object placed on tables to add beauty and interest
Customers go through a food line and place items on their own trays
Also called English service
Service in which food is delivered on a large platter or dish to an individual table. Customers serve themselves and pass the food around the table.
A very small portion of food served before a meal
Any kind of dish, from dinner plates to soup bowls to coffee cups
A service point
A napkin-lined plate
A type of service where the server carries the prepared food on a silver tray to standing or seated customers