Hospitality

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Across
  1. 3. A shallow, usually circular dish used for eating or serving food.
  2. 4. Non-serving cleaning, restocking and preformed before or after service.
  3. 5. A small food item, herb, or sauce added to a dish or drink to improve its appearance, color, texture, or flavor.
  4. 7. Collection of drinking glasses and vessels used to serve beverages.
  5. 8. A fundamental piece of flatware featuring a handle and two to four tines used to spear, lift, hold, or cut food.
  6. 10. Delivering reliable, helpful service every time a guest visits.
Down
  1. 1. Any portable liquid prepared and ready for human consumption.
  2. 2. The chemical component found in food and beverage.
  3. 6. Following a certain procedure across all shifts.
  4. 9. A fundamental culinary prep tool in the commercial kitchen and a table setting.