hospitality

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Across
  1. 3. menu repeats periodically.
  2. 5. the food that is served after you order dinks and before you order your food.
  3. 7. the dish that is between the fork and napkin on the left, and the spoon and knife on the right.
  4. 8. a utencle the faces the plate.
  5. 10. consist of setting the place settings, clearing dirty dishes from the table, and taking dirty dishes to the kitche.
Down
  1. 1. menu changing with availability.
  2. 2. ranged from coffee, water, soda, to cocktails.
  3. 4. same food that are offered every day.
  4. 6. a thing that can be on top, left or under the plate.
  5. 9. a utencle that is placed on the right of the plate.