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2. À la carte - Wikipedia

   en.wikipedia.org/wiki/À_la_carte

   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]

3. Menu - Wikipedia

   en.wikipedia.org/wiki/Menu

   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 ...

4. Table d'hôte - Wikipedia

   en.wikipedia.org/wiki/Table_d'hôte

   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 ...

5. McDonald’s has kept Europeans hooked despite its American ...

   www.aol.com/finance/mcdonald-kept-europeans...

   Menu innovation. McDonald’s introduces an average of 10 new items in each European market every year—just a tip of the iceberg, Kenward said, compared to the elaborate set of items it tests.

6. The Best Restaurant Gift Cards With 'Buy One Get One ... - AOL

   www.aol.com/best-restaurant-gift-cards-buy...

   Benihana. If you have a friend or family member that still errs on the side of celebrating special occasions in their life at Benihana, then go ahead and think about spending $50 in gift cards at ...

7. Gueridon service - Wikipedia

   en.wikipedia.org/wiki/Gueridon_service

   Gueridon service. In the restaurant industry, gueridon service or tableside service is the cooking or finishing of foods by a waiter (or maître d'hôtel) at the diner's table, typically from a special serving cart called a guéridon trolley. [1][2] This type of service is implemented in fine dining restaurants where the average spending power ...