As used in this Chapter, the following terms shall mean:
APPLICATION: This Chapter shall apply to all unincorporated territory of the County.
HOTEL: An establishment where food and lodging are regularly furnished to transients and which has:
A. A dining room serving the general public at tables and having facilities for seating at least thirty (30) guests at one time; and
B. Guest rooms in the following minimum numbers: in first class cities, fifty (50); in second class cities, twenty five (25); in all other cities and unincorporated areas, ten (10).
INTOXICATING LIQUOR: Ethyl alcohol, distilled, fermented, spirituous, vinous and malt beverages containing in excess of three and two-tenths percent (3.2%) of alcohol by weight.
OFF-SALE: The sale of alcoholic beverages in original packages for consumption off the licensed premises only.
ON-SALE: The sale of alcoholic beverages for consumption on the licensed premises only.
RESTAURANT: An establishment, other than a hotel, under the control of a single proprietor, or manager, where meals are regularly prepared on the premises and served at tables to the general public, and having a seating capacity for at least one hundred (100) guests.
WINE LICENSE: An on-sale license which permits the sale of wine containing not less than one-half of one percent (0.5%) nor more than twenty four percent (24%) alcohol by volume for consumption with the sale of food in a restaurant having facilities for seating at least twenty five (25) guests at one time. (Ord., 5-6-1986; amd. Ord., 2-14-1995; 2000 Code)