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2. Entrée - Wikipedia

   en.wikipedia.org/wiki/Entrée

   The terms entree de table and issue de table are organizing words, "describing the structure of a meal rather than the food itself". [4] The terms potaiges and rost indicate cooking methods but not ingredients. The menus, though, give some idea of both the ingredients and the cooking methods that were characteristic of each stage of the meal.

3. Full-course dinner - Wikipedia

   en.wikipedia.org/wiki/Full-course_dinner

   A multicourse meal or full-course dinner is a meal with multiple courses, typically served in the evening or late afternoon.Each course is planned with a particular size and genre that befits its place in the sequence, with broad variations based on locale and custom.

4. List of restaurant terminology - Wikipedia

   en.wikipedia.org/wiki/List_of_restaurant_terminology

   This is a list of restaurant terminology.A restaurant is a business that prepares and serves food and drink to customers in return for money, either paid before the meal, after the meal, or with a running tab. Meals are generally served and eaten on premises, but many restaurants also offer take-out and food delivery services.

5. Restaurant - Wikipedia

   en.wikipedia.org/wiki/Restaurant

   Another restaurant approach which uses few waiters is the buffet restaurant. Customers serve food onto their own plates and then pay at the end of the meal. Buffet restaurants typically still have waiters to serve drinks and alcoholic beverages. Fast food establishments are also considered to be restaurants.

6. Most Ordered Dishes at Popular Restaurant Chains - AOL

   www.aol.com/lifestyle/food-most-ordered-dishes...

   Believe it or not, the most ordered dish at Friendly's is not ice cream, and the most popular dish at Applebee's doesn't come with fries. Grand plates with decadent combinations such as chicken ...

7. Outline of meals - Wikipedia

   en.wikipedia.org/wiki/Outline_of_meals

   Hors d'oeuvre – literally "apart from the [main] work") or the first course, is a food item served before the main courses of a meal, typically smaller than main dishes, and often meant to be eaten by hand (with minimal use of cutlery). [32] Hors d'oeuvres may be served at the dinner table as a part of the meal, or they may be served before ...