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A corporate office's cafeteria in Bengaluru, India, December 2003.. A cafeteria, sometimes called a canteen outside the U.S., is a type of food service location in which there is little or no waiting staff table service, whether in a restaurant or within an institution such as a large office building or school; a school dining location is also referred to as a dining hall or lunchroom (in ...
Food booth vendors cooking sausages at University District Street Fair, University District, Seattle, Washington A food booth – also called a food kiosk, food stand, food stall or temporary food service facility – is generally a temporary structure used to prepare and sell food to the general public, usually where large groups of people are situated outdoors in a park, at a parade, near a ...
When space allocated to multiple functions is significant, these buildings can be called multi-use. Local authorities commonly maintain strict regulations on commercial zoning , and have the authority to designate any zoned area as such; a business must be located in a commercial area or area zoned at least partially for commerce.
The customer area includes an indoor dining room with a combination of booths, tables, and bar-style seating. Outside seating is usually available as well, with tables and benches. Most newer restaurants contain a one-lane drive-through. Example of In-N-Out's crossed palm trees. There are other design elements common among today's In-N-Out ...
A dining room. A dining room is a room for consuming food. In modern times it is usually next to the kitchen for convenience in serving, though in medieval times it was often on an entirely different floor level. Historically the dining room is furnished with a rather large dining table and several dining chairs. The most common shape is ...
Originally the aluminum diner was visible along Tilghman Street, later bricked over and incorporated into its permanent structure as the front dining area, the diner booths along the front window were retained while the lunch counter was taken out for additional patron table space. Michael Saylor took over operations in 1992.
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