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One such factor is etiquette. Providing a cash bar at a function such as a wedding reception is generally considered poor etiquette in the United States. [5] Another such factor is cost. A cash bar is the least expensive option for a host. However, there are alternatives between a cash bar and a fully open bar that can limit costs.
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, including the situation ...
The Attic (defunct) – a former 1,200 seat Smörgåsbord restaurant in West Vancouver, British Columbia, that was open from 1968 to 1981; Fresh Choice (defunct) – a former chain of buffet-style restaurants which operated in California, Washington, and Texas under the names Fresh Choice, Fresh Plus, Fresh Choice Express, and Zoopa
For many restaurant operators, rent is one of the top monthly expenses. But for Jordan Rubin, the chef/owner of Mr. Tuna and co-owner of Bar Futo and Crispy Gai in Portland, Maine, the cost of ...
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Following the rise of fast food and take-out restaurants, a retronym for the older "standard" restaurant was created, sit-down restaurant. Most commonly, "sit-down restaurant" refers to a casual-dining restaurant with table service, rather than a fast food restaurant or a diner, where one orders food at a counter.