Serveren
Serveren
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AFSCHEID
ALACARTE
APERITIEF
BESTELLING
BIJVERKOOP
COUVERT
DEBARRASSEREN
DIENBLAD
DRAAGMETHODE
GASTEN
GASTVROUW
HOOFDGERECHT
HORECABEDRIJF
KELNERNUMMER
LEPEL
MES
NOTEBLOK
ONTVANGST
PLACEREN
PLATEAU
PRESENTEERMETHODE
REKENING
SALADE
SERVEERTECHNIEKEN
SERVET
TECHNIEK
TOASTBORDJE
VERBLIJF
VOORGERECHT
WIJNGLAS
| V | M | H | N | O | T | E | B | L | O | K | S | A | Y | N | F | A | J | P | X |
| U | A | D | T | E | K | Y | Y | S | C | P | O | O | K | R | E | V | J | I | B |
| F | Z | X | T | C | K | E | L | N | E | R | N | U | M | M | E | R | T | P | E |
| Q | I | M | Y | J | F | E | I | E | D | B | U | D | R | Y | U | V | R | L | S |
| L | F | E | B | V | J | F | I | N | P | S | I | E | I | P | P | E | E | A | T |
| B | D | O | N | Y | I | Q | Q | N | H | E | D | A | L | A | S | Q | K | C | E |
| E | G | O | E | U | R | I | K | E | H | C | L | A | U | E | Q | F | E | E | L |
| T | G | A | R | A | D | U | H | C | A | C | E | T | N | S | E | J | N | R | L |
| R | T | D | E | E | E | C | S | P | O | M | E | T | I | I | V | I | I | E | I |
| A | H | D | S | T | B | F | E | K | Y | U | E | T | T | A | M | L | N | N | N |
| C | C | A | S | A | A | S | D | D | Q | E | V | I | R | R | N | B | G | D | G |
| A | E | L | A | L | C | G | E | O | R | G | R | E | Z | E | X | R | F | D | A |
| L | R | B | R | P | E | C | B | M | N | E | F | F | R | B | E | E | A | T | S |
| A | E | N | R | S | R | R | E | D | P | N | X | R | B | T | Y | V | W | S | T |
| S | G | E | A | U | O | T | O | A | S | T | B | O | R | D | J | E | R | Y | E |
| K | R | I | B | V | H | O | O | F | D | G | E | R | E | C | H | T | L | E | N |
| J | O | D | E | O | N | T | V | A | N | G | S | T | Q | T | E | V | R | E | S |
| N | O | F | D | R | A | A | G | M | E | T | H | O | D | E | X | R | J | O | U |
| B | V | E | P | S | W | U | O | R | V | T | S | A | G | T | W | G | R | B | S |
| P | L | G | R | Q | P | W | W | F | C | J | W | I | J | N | G | L | A | S | V |
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