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A valet is a person employed to park and retrieve cars for guests at hotels, restaurants, or events. When a guest arrives, the valet takes the car from them and parks it in a designated area. Later, when the guest is ready to leave, the valet brings the car back to the front. Valets are expected to handle vehicles carefully and quickly, ensuring the owner's experience is smooth and convenient. In some places, valets may also offer additional services, such as helping with luggage or guiding guests to the entrance.

À la carte refers to a menu in a restaurant where each dish is listed and priced separately, allowing customers to choose individual items according to their preference, rather than selecting from a set meal. This style of dining offers flexibility and a wide variety of choices, enabling diners to customize their meal by mixing and matching dishes to their liking. À la carte menus often include a range of appetizers, main courses, sides, and desserts, providing a personalized dining experience tailored to individual tastes.

A booth is a type of seating arrangement typically featuring a table surrounded by two long, cushioned benches on either side. Booths are designed to provide a cozy and private dining experience, often ale to seat four to six people comfortably. They are popular in casual dining establishments and offer a more intimate setting compared to traditional tables and chairs. Booths are valued for their comfort and the sense of privacy they provide.

Gratuity, often referred to as a tip, is an additional sum of money given voluntarily by a customer to a service worker, such as a waiter or bartender, in appreciation for good service. It is typically calculated as a percentage of the total bill and is not included in the advertised price of the meal or service. Gratuity is a customary practice in many countries, especially in the hospitality industry, and serves as a way for customers to express gratitude for excellent service.

Table d'hôte refers to a fixed-price menu offered by a restaurant, where a set multi-course meal is served to all guests. Unlike an à la carte menu, where each item is individually priced, a table d'hôte menu includes several courses, such as an appetizer, main course, and dessert, for a single, often lower, price. This type of dining experience is designed to offer value and convenience, allowing diners to enjoy a set selection of dishes without having to choose each course separately.

A service charge is an extra fee added to a customer's bill in certain places like restaurants or hotels to cover the cost of service by staff. Unlike a tip, which one can choose to give or not, a service charge is something the place automatically adds. The amount can change and might be a percentage of the total bill or a set amount for each person. The purpose of a service charge is to help the establishment pay for things like paying staff, training them, and other costs.