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Meals. In restaurants, à la carte (/ ɑːləˈkɑːrt /; 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] It is an early 19th century loan from French meaning "according to the menu". [3][4]
Menu. In a restaurant, the menu is a list of food and beverages offered to customers and the prices. A menu may be à la carte – which presents a list of options from which customers choose – or table d'hôte, in which case a pre-established sequence of courses is offered. Menus may be printed on paper sheets provided to the diners, put on ...
Etymology. Table d'hôte is a French loan phrase that literally means "the host's table". The term is used to denote a table set aside for residents of a guesthouse [fr], who presumably sit at the same table as their host. The meaning shifted to include any meal featuring a set menu at a fixed price. The use in English is documented as early as ...
Restaurant ratings identify restaurants according to their quality, using notations such as stars or other symbols, or numbers. Stars are a familiar and popular symbol, with scales of one to three or five stars commonly used. Ratings appear in guide books as well as in the media, typically in newspapers, lifestyle magazines and webzines.
Table reservation. A table reservation is an arrangement made in advance to have a table available at a restaurant. While most restaurants in the vast majority of the world do not require a reservation, and some do not have a policy or simply any channel for making one, so-called higher-end restaurants mainly in overcrowded cities often require ...
A blue-plate special A garde manger chaud froid dish, used as a display piece A table d'hôte menu from the New York City Lotos Club, 1893. 86 – a term used when the restaurant has run out of, or is unable to prepare a particular menu item. The term is also generally used to mean getting rid of someone or something, including the situation ...
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