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
| S | D | F | S | E | R | V | E | E | R | T | E | C | H | N | I | E | K | E | N |
| A | Q | W | B | E | L | Z | V | M | T | H | C | E | R | E | G | R | O | O | V |
| L | S | X | U | I | S | A | L | A | D | E | I | W | J | S | N | B | Z | E | E |
| G | A | S | T | E | N | E | D | O | H | T | E | M | G | A | A | R | D | A | R |
| N | K | W | R | L | B | I | J | V | E | R | K | O | O | P | F | O | E | F | B |
| J | M | E | G | T | H | C | E | R | E | G | D | F | O | O | H | N | B | S | L |
| I | G | M | S | E | J | D | R | O | B | T | S | A | O | T | O | T | A | C | I |
| W | K | Q | H | B | A | O | N | E | Z | P | L | F | E | R | R | V | R | H | J |
| U | O | T | E | V | R | E | S | L | L | A | E | M | E | E | E | A | R | E | F |
| O | L | S | N | A | B | T | Q | A | C | C | R | M | K | R | C | N | A | I | M |
| R | B | W | U | J | E | L | T | A | S | E | M | E | O | O | A | G | S | D | N |
| V | E | T | D | L | B | E | R | S | E | U | N | Q | U | P | B | S | S | I | P |
| T | T | K | L | Z | A | T | Q | T | N | I | T | V | E | L | E | T | E | E | H |
| S | O | I | R | U | E | M | N | R | N | L | E | R | H | A | D | K | R | N | G |
| A | N | T | P | Q | Q | E | E | G | L | R | I | P | L | C | R | L | E | B | W |
| G | T | A | U | I | S | N | Y | B | T | T | L | W | S | E | I | H | N | L | Q |
| U | L | E | P | E | L | B | X | M | I | N | I | J | H | R | J | K | H | A | A |
| V | J | Z | R | E | Q | Y | Q | E | C | U | X | U | E | E | F | B | O | D | U |
| X | L | P | K | Y | X | Q | F | P | A | M | L | X | S | N | F | O | Q | J | X |
| P | M | A | P | H | A | F | D | D | E | H | U | K | H | O | Z | Z | Z | B | W |
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