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Menu showing a list of desserts in a pizzeria. In a restaurant, the menu is a list of food and beverages offered to the customer. A menu may be à la carte – which presents a list of options from which customers choose, often with prices shown – or table d'hôte, in which case a pre-established sequence of courses is offered.
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A bill of fare and a guideline to plan menus became popular. [7] A three course meal, for example, might begin with soups with fish, followed by meats, roasts or stews, then game and pastry, and ending with salads, cheese and liquor. [8]
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Before the Key System, SEPTA's fare collection was almost entirely manual. Monthly and Weekly passes were sold by a cashier at a SEPTA sales office. Tokens for bus, trolley and subway fare could be purchased from a vending machine at some stations, however exact change was required. Paper tickets and passes were used on Regional Rail.