| There are several different styles of restaurant | | | | containers rather than on dishware that needs to |
| that one may consider opening, depending on the | | | | be washed after use. Many smaller family diners |
| kind of service and fare you wish to offer to | | | | and restaurants fall into this category even though |
| your patrons. These include: | | | | they require nominal wait staff to bring food |
| - take out, with no or limited dining facilities. These | | | | selections to the customers wherever they are |
| are the ones where you mostly order foods to | | | | seated, be it at a counter or a booth. |
| be consumed off site. Many have just one or two | | | | - full service/formal dining. This particular style of |
| chairs where customers can sit while waiting for | | | | restaurant is usually what one thinks of when |
| the order to be prepared, and a select few might | | | | going out to a "fancy" restaurant. This is also the |
| provide a table or two at the front of the | | | | type of restaurants require the largest number of |
| establishment for the patrons to grab a quick | | | | staff. In this type of restaurant, the patron's |
| meal. Many do not provide tables because in | | | | party is usually met and seated by a host |
| many places, if there is a table for dining in, it | | | | hostess or member of the wait staff and seated |
| then becomes necessary to maintain a | | | | at a table in a designated dining area. Food and |
| customer-accessible bathroom in order to meet | | | | drink orders are taken by the wait staff, |
| municipal requirements. Many specialty places that | | | | prepared in an area the patron does not have |
| serve ethnic or limited menu selections like | | | | access to, and is delivered to where the |
| submarine sandwiches and pizza fall into this | | | | customer is seated. Dishes are usually cleared |
| category. Although not technically in the same | | | | from the table in between courses by the wait |
| category, ice cream shops and bakeries or delis | | | | staff, and for this type of service a gratuity of at |
| can be included here due to the types of | | | | least 15% of the total bill is expected for the wait |
| pre-prepared fares offered. | | | | staff who did the actual service. This type of |
| - family style/casual dining. This type usually has | | | | restaurant may or may not have an attached |
| few, if any, wait staff where the patrons can | | | | cloakroom, and is expected to have restroom in |
| either order take out or choose to dine in at | | | | keeping with the décor/level of service |
| provided tables. Some include small salad or other | | | | for the establishment. It may or may not also |
| buffet choices where the customer usually waits | | | | sponsor special services like live music with dining, |
| on himself or just eats what he purchases at a | | | | valet service for patrons' vehicles and a bar |
| counter. Trays are provided that a customer can | | | | where wines and mixed drinks may be ordered. |
| dispose of at a given station upon completion of | | | | Of course, there are degrees to what each main |
| the meal. The most the staff would have to do is | | | | type of establishment offers, but the above list is |
| keep any garbage emptied, collect use trays for | | | | just a generalized overview of the types of |
| washing, and keep the tables wiped down | | | | things you might want to offer to your potential |
| regularly. Most food would be served in disposable | | | | customers. |