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A "rich businessman" could write off this type of lunch as a business expense, thereby reducing the cost by his effective tax rate. His opponent, Gerald Ford , in a 1978 speech to the National Restaurant Association , responded with: "The three-martini lunch is the epitome of American efficiency.
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.
In restaurants, à la carte (/ ɑː l ə ˈ k ɑːr t /; French: [a la kaʁt]; lit. ' at the card ') [1] is the practice of ordering individual dishes from a menu in a restaurant, as opposed to table d'hôte, where a set menu is offered. [2]
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Lunch in Denmark, referred to as frokost, [10] is a light meal. It often includes rye bread with different toppings such as liver pâté, herring, and cheese. [11] [12] [13] Smørrebrød is a Danish lunch delicacy that is typically used for business meetings or special events. Lunch in Finland usually includes a small salad as a starter.
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