menu, A list of dishes in a restaurant, waiter, waitress, A man (woman) whose job is to serve customers at their tables in a restaurant, order (v), a request to make, supply, or deliver food or goods, book a table, Reserve (a table, accommodation, a place, etc.), dish, The food contained or served in a dish, chef, A professional cook, typically the chief cook in a restaurant, bill, A printed or written statement of the money owed for goods or services, tips, A sum of money given to someone as a reward for a service, napkin, A square piece of cloth or paper used at a meal to wipe the fingers or lips, fork, a small object with three or four points and a handle, that you use to pick up food and eat with:, spoon, an object consisting of a round, hollow part and a handle, used for mixing, serving, and eating food, knife (knives), An instrument composed of a blade fixed into a handle, used for cutting, plate, A flat dish, typically circular and made of china, from which food is eaten or served, glass, A drinking container made from glass, main course, The most important dish of a meal, side dish, a portion of food served at the same time as the main dish, today’s special, "Dishes we don't serve on other days"; that is, they're "special" because "they're only available today"..

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