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