Correct the mistakes. 1. i’m going to buy a new bag. this ones is too small for me. 2. jane is one of the best student in our group. 3. where you used to go in summer? 4. how long it takes to do your homework? 5. when has she said that? 6. three hundreds years ago people didn’t eat much meat. 7. what film has he watched yesterday?

1.this one 2.of the best students 3.where did you use does it take 5.when did she say 6.a lot of  meat  did he watch

he asked me what  my full name was.

she asked  me when and where  i was born.

he interested if i had a nice trip from spain.

she interested if i had  ever been to creat britain before.

he asked me if i liked the country.

they asked me what subjects  i would  like to study.

he asked what my  marks in english and history were.

 

they interested how long  i had  been studying english.

he asked me if i had  already taken the test.

she asked if i had any heath problems.

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The table layout refers to the arrangement and organization of a table, typically in a restaurant setting. It involves considering various elements to ensure a professional and efficient dining experience for customers.

The five parts of a data table, in the context of data analysis, are:

1. Header: The top row of the table that contains column names or labels, providing a description of the data in each column.

2. Columns: Vertical sections of the table that hold specific types of data or variables. Each column represents a different attribute or characteristic.

3. Rows: Horizontal sections of the table that represent individual records, observations, or data points. Each row contains data corresponding to each column.

4. Cells: The intersection points of rows and columns that hold individual data values. Each cell contains a specific data point within the table.

5. Footer: The bottom section of the table, which is optional, can be used to provide summary statistics or additional information about the data.

A table menu, also known as a table d'hôte menu, is a pre-fixed or fixed menu offered in restaurants where customers choose from a limited selection of dishes at a set price. It typically includes a fixed number of courses and offers a variety of options for each course, allowing customers to create a multi-course meal within the specified price range.

To lay out a restaurant table professionally, consider the following elements:

1. Tablecloth: Use clean and well-pressed tablecloths that complement the overall theme and ambiance of the restaurant.

2. Placemats and Napkins: Place clean and neatly folded napkins or placemats at each seating position.

3. Tableware: Set the table with polished and coordinated silverware, glassware, and china. Ensure that each place setting is aligned and evenly spaced.

4. Centerpiece: Place an attractive centerpiece, such as a floral arrangement or a decorative item, at the center of the table to add visual appeal.

5. Condiments and Utensils: Provide salt and pepper shakers, as well as any necessary condiments or utensils, such as sauce dishes or butter knives, based on the type of cuisine being served.

Additionally, consider the comfort and convenience of guests by leaving adequate space between tables, providing comfortable seating, and ensuring proper lighting and temperature control in the dining area.