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A cafeteria is a type of food service location in which there is little or no waiting staff table service, whether a restaurant or within an institution such as a large office building or school; a school dining location is also referred to as a dining hall or canteen (in British English).〔(【引用サイトリンク】title=Cafeteria )〕 Cafeterias are different from coffeehouses, despite being the Spanish translation of the English term. Instead of table service, there are food-serving counters/stalls, either in a line or allowing arbitrary walking paths. Customers take the food they require as they walk along, placing it on a tray. In addition, there are often stations where customers order food and wait while it is prepared, particularly for items such as hamburgers or tacos which must be served hot and can be immediately prepared. Alternatively, the patron is given a number and the item is brought to their table. For some food items and drinks, such as sodas, water, or the like, customers collect an empty container, pay at the check-out, and fill the container after the check-out. Free unlimited second servings are often allowed under this system. For legal purposes (and the consumption patterns of customers), this system is rarely, if at all, used for alcoholic beverages in the US. Customers are either charged a flat rate for admission (as in a buffet) or pay at the check-out for each item. Some self-service cafeterias charge by the weight of items on a patron's plate. In universities and colleges, some students pay for three meals a day by making semestrial payments. As cafeterias require few employees, they are often found within a larger institution, catering to the clientele of that institution. For example, schools, colleges and their residence halls, department stores, hospitals, museums, military bases, prisons, and office buildings often have cafeterias. At one time, upscale cafeteria-style restaurants dominated the culture of the Southern United States, and to a lesser extent the Midwest. There were numerous prominent chains of them: Bickford's, Morrison's Cafeteria, Piccadilly Cafeteria, S&W Cafeteria, Apple House, Luby's, K&W, Britling, Wyatt's Cafeteria, and Blue Boar among them. Currently two Midwestern chains still exist, Sloppy Jo's Lunchroom and Manny's, which are both located in Illinois. There were also a number of smaller chains, usually located in and around a single city. These institutions, with the exception of K&W, went into a decline in the 1960s with the rise of fast food and were largely finished off in the 1980s by the rise of "casual dining". A few chains — particularly Luby's and Piccadilly Cafeterias (which took over the Morrison's chain in 1998) — continue to fill some of the gap left by the decline of the older chains. Some of the smaller Midwestern chains, such as MCL Cafeterias centered on Indianapolis, are still very much in business. ==History== Perhaps the first self-service restaurant (not necessarily considered a cafeteria) in the United States was the Exchange Buffet in New York City, opened September 4, 1885, which catered to an exclusively male clientele. Food was purchased at a counter, and patrons ate standing up.〔John F. Mariani, ''America Eats Out'', William Morrow & Co (October 1991), ISBN 978-0-688-09996-1〕 This represents the predecessor of two formats: the cafeteria, described below, and the automat. During the 1893 World's Columbian Exposition in Chicago, an entrepreneur named John Kruger built an American version of the smörgåsbords he had seen while traveling in Sweden. Emphasizing the simplicity and light fare, he called it the "Cafeteria" - Spanish for "coffee shop". The exposition attracted over 27 million visitors (half the US population at the time) in six months, and it was initially through Kruger's operation that America first heard the term and experienced the self-service dining format.〔Amy Zuber, ("Samuel & William Childs" ), ''Nations Restaurant News'', February 1996〕〔("A Restaurant Timeline" ), ''CuisineNet Diner's Digest'', retrieved April 28, 2009〕 Meanwhile, in everyday, hometown America, the chain of Childs Restaurants was quickly growing from about 10 locations in New York City in 1890 to hundreds across the United States and Canada by 1920. Childs is credited with the critical innovation of adding trays and a "tray line" to the self-service format, which they introduced in 1898 at their 130 Broadway location.〔〔 Childs did not change its format of sit-down dining, however. This was soon the standard design for most Childs Restaurants - and many imitators - from coast-to-coast, and ultimately the dominant design for cafeterias. It has also been said that the "cafeteria craze" started in May 1905, when a woman named Helen Mosher opened a humble downtown L.A. restaurant where people chose their food at a long counter and carried their own trays to their tables."〔Charles Perry, ("The cafeteria: an L.A. original" ), ''The Los Angeles Times'', November 5, 2003〕 California does have a long and rich history in the cafeteria format - most notably the many Boos Brothers Cafeterias, and also Clifton's, and Schaber's. However, the facts do not warrant the "wellspring" characterization that some have ascribed to the region. The earliest cafeterias in California were opened at least 12 years after Kruger's Cafeteria, and Childs already had several dozen locations scattered around the country. Finally, Horn & Hardart, an automat format chain (slightly different from the cafeteria), was also well established in the mid-Atlantic region before 1900. Between 1960 and 1981, the popularity of cafeteria format restaurants was gradually overcome by the emergence of the fast food restaurant and fast casual restaurant formats. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Cafeteria」の詳細全文を読む スポンサード リンク
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