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Restaurant terminology A blue-plate special A garde manger chaud froid dish, used as a display piece A table d'hôte menu from the New York City Lotos Club, 1893. 86 – a term used when the restaurant has run out of, or is unable to prepare a particular menu item. The term is also generally used to mean getting rid of someone or something ...
Nick Tahou Hots. Nick Tahou Hots is a restaurant in Rochester, New York, best known for a dish called the Garbage Plate. [1] The restaurant was founded in 1918 by Alex Tahou, the grandfather of the 21st-century owner (also named Alex Tahou), and named for Nick Tahou, the founder's son, who operated the establishment until his death in 1997.
Plate (dishware) Typical Chinese plate or dish shape, with narrow lip. Jingdezhen ware, Yuan dynasty, 1271–1368. Silver-gilt plate, 1605, from the dinner service of Constance of Austria. Probably used as a charger to place other tableware on. A plate is a broad, mainly flat vessel on which food can be served. [1]
A typical blue-plate special board, from the Red Arrow Diner in Manchester, New Hampshire. A blue-plate special is a discount-priced meal that usually changes daily: a term used in the United States and Canada by restaurants, especially diners and cafes. The practice was very common from the 1920s through the 1950s.
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Table setting. v. t. e. Table setting (laying a table) or place setting refers to the way to set a table with tableware —such as eating utensils and for serving and eating. The arrangement for a single diner is called a place setting. It is also the layout in which the utensils and ornaments are positioned. The practice of dictating the ...
Hot dog or hamburger meat, hot meat sauce, condiments, macaroni salad, home fries. The Garbage Plate is an American dish consisting of hot dog or hamburger meat, hot meat sauce, and other condiments, piled atop a variety of side dishes, typically including macaroni salad and home fries. It is usually served with a side of buttered bread.
Lunch – eaten around mid-day, usually between 11 am and 3 pm. In some areas, the name for this meal depends on its content. [6] Tea – eaten in the evening. In some areas, the name for this meal depends on its content, but many English-speakers use "supper" or "Dinner" for this meal, regardless of size.