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Table d'hôte menu from the American Hotel in Buffalo, New York. In restaurant terminology, a table d'hôte (French:; lit. ' host's table ') menu is a menu where multi-course meals with only a few choices are charged at a fixed total price.
Formal afternoon tea remains a popular tradition in the Commonwealth, particularly at fine hotels. [10] In London, the major hotels compete for the annual Afternoon Tea Awards. [15] In Canada, afternoon tea ceremonies at the grand railway hotels are a well-known tradition across the country. [10]
Tea as a meal can be small or large. Afternoon tea – mid-afternoon meal, typically taken at 4 pm, consisting of light fare such as small sandwiches, individual cakes and scones with tea. [19] Ceramic meal in a Ming Dynasty burial figurine table. High tea – British meal usually eaten in the early evening. [19]
The foodservice (US English) or catering (British and Commonwealth English) industry includes the businesses, institutions, and companies which prepare meals outside the home. [1] It includes restaurants , grocery stores , school and hospital cafeterias , catering operations, and many other formats.
Seat-back catering was a service offered by some charter airlines in the United Kingdom (e.g., Court Line, which introduced the idea in the early 1970s, and Dan-Air [10]) that involved embedding two meals in a single seat-back tray. "One helping was intended for each leg of a charter flight, but Alan Murray, of Viking Aviation, had earlier ...
Although it is a sit-down restaurant, Langer's is also known for its curbside service, which was introduced at the suggestion of an employee, Alex Barragan, [8] who promised to deliver an order to a waiting customer outside. [13] Curbside service has been successful for the restaurant, [8] with anywhere between 35 and 70 orders being delivered ...