Restaurant FAQs:

Q: Are restaurants classified or distinguished in many different ways?

A: Yes.

Q: Are restaurants subject to inspections by health inspectors to maintain standards for public health?

A: Yes, such as maintaining proper hygiene and cleanliness.

Q: Are restaurants encouraged to regularly wipe down tables?

A: Yes, and door knobs and menus.

Q: Are restaurants often prohibited from selling alcoholic beverages without a meal by alcohol sale laws?

A: Yes, such sale is considered to be activity for bars, which are meant to have more severe restrictions.

Q: Are restaurants also considered a restaurant?

A: Yes.

Q: Was a restaurant started in 1791 by Méot?

A: Yes, and the former chef of the Duke of Orleans, which offered a wine list with twenty-two choices of red wine and twenty-seven of white wine.

Q: Are restaurants licensed to serve alcohol , or permit customers to "bring your own" alcohol?

A: Yes, In some places restaurant licenses may restrict service to beer, or wine and beer.

Q: Were restaurants typically located in populous urban areas during the 19th century and grew both in number and sophistication in the mid-century due to a more affluent middle class and to suburbanization?

A: Yes.

Q: Are restaurants small businesses?

A: Yes, and franchise restaurants are common.

Q: Are restaurants growing almost twice as fast as the population?

A: Yes.

Q: Were restaurants run by families formerly from Kaifeng?

A: Yes.

Q: Were restaurants in the West?

A: Yes, and followed by industrial cities on the Eastern Seaboard.