It's something that Armenians really love to present to the world. And the majority is centralized in the capital city - Yerevan.See also : Best Restaurants in Yerevan The Armenian restaurants offer a wide variety of dishes, delicious food, sweets, and bakings.The first use of the word to refer to a public venue where one can order food is believed to be in the 18th century. Boulanger established a business selling soups and other "restaurants" ("restoratives").Tags: King Arthur Research PaperEssays About Computers AdvantagesBusiness Plan Conclusion SampleUnisa AssignmentsExample Of Outline In Research PaperWajahat Khan EssayLaw And Morality Essay ConclusionIb Psychology Human Relationships EssaysEssay On Malcolm X Learning To Read
Restaurants catered to different styles of cuisine, price brackets, and religious requirements.
Even within a single restaurant choice were available, and people ordered the entree from written menus.
), or an eatery, is a business which prepares and serves food and drinks to customers in exchange for money.
Meals are generally served and eaten on the premises, but many restaurants also offer take-out and food delivery services.
The primary factors are usually the food itself (e.g. Italian, Chinese, Japanese, Indian, French, Mexican, Thai) or the style of offering (e.g.
tapas bar, a sushi train, a tastet restaurant, a buffet restaurant or a yum cha restaurant).
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. 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.
Professional cooks are called chefs, with there being various finer distinctions (e.g. Most restaurants (other than fast food restaurants and cafeterias) will have various waiting staff to serve food, beverages and alcoholic drinks, including busboys who remove used dishes and cutlery.
In finer restaurants, this may include a host or hostess, a maître d'hôtel to welcome customers and to seat them, and a sommelier or wine waiter to help patrons select wines.