Restaurants may be classified or distinguished in many different ways. The
primary factors are usually the food itself (e.g. vegetarian, seafood, steak);
the cuisine (e.g. Italian, Chinese, Japanese, Indian, French, Mexican, Thai)
and/or the style of offering (e.g. tapas bar, a sushi train, a tastet restaurant, a
buffet restaurant or a yum cha restaurant). Beyond
this, restaurants may differentiate themselves on factors including speed (see fast
food), formality, location, cost, service, or novelty
themes (such as automated
restaurants).
Restaurants range from inexpensive and informal lunching or dining places
catering to people working nearby, with modest food served in simple settings
at low prices, to expensive establishments serving refined food and fine wines
in a formal setting. In the former case, customers usually wear casual
clothing. In the latter case, depending on culture and local traditions,
customers might wear semi-casual, semi-formal or formal wear. Typically, at
mid- to high-priced restaurants, customers sit at tables, their orders are
taken by a waiter, who brings the food when it is ready. After eating, the
customers then pay the bill. In some restaurants, such as workplace cafeterias,
there are no waiters; the customers use trays, on which they place cold items
that they select from a refrigerated container and hot items which they request
from cooks, and then they pay a cashier before they sit down. Another
restaurant approach which uses few waiters is the buffet restaurant. Customers
serve food onto their own plates and then pay at the end of the meal. Buffet
restaurants typically still have waiters to serve drinks and alcoholic
beverages.Find the Restaurants at any
location we will help you to find
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