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