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