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