Finger Food Face-Off Countdown (5 Days to Go)

We have five days left until the fabulous finger food face off. In honor of the big upcoming event, we'll be posting some appetizer factoids:

• Amuse-bouche (uh-MYUZ-boosh) is similar to but not to be confused with hors d'oeuvre. This is a tidbit, often tiny, served as a free extra to keep you happy while you are waiting for your first course to come. It gives you an idea of the chef's approach to cooking and the restaurant's attention to your appetite. [from www.wordsmith.org].
  
• The correct spelling for hors d'oeuvre is hors d'oeuvre. This french loosely translates as 'outside the main work'
• Appetizer sales are a key driver of restaurant profitability via higher average checks.
  
• Pre-main course fullness can result from appetizer consumption. Diners must use foresight to avoid this unfortunate condition.
• Fondue is a tasty opening course, but its 70's kitsch makes it too cheesy for most people to enjoy.