The following words and terms, wherever they occur in this Article shall be construed as herein defined:
ACCESSORY USE: A use customarily incidental and subordinate to the principal use of a building located on the same lot with the principal use of the building.
BASEMENT: The portion of a building located underground, but having less than one-half (1/2) of its clear floor-to-ceiling height below the average grade of the adjoining ground.
CELLAR: The portion of a building partly or wholly underground, but having one-half (1/2) or more than one-half (1/2) of its clear floor-to-ceiling height below the average grade of the adjoining ground.
FLOOR AREA: The sum total of the gross horizontal areas of all the several floors of a building and its accessory buildings measured in square feet from the exterior faces of the exterior walls or from the center line of party walls separating two (2) buildings or establishments on each of the respective floors and shall include the basement floor, cellar floor and floor space used for mechanical equipment whether open or enclosed, including such equipment as may be located in a penthouse, attic space, balconies, mezzanines, porches, verandas, stage areas and floor area devoted to and occupied by accessory uses, when used to prepare, store and serve food and drink, and are approved for such service use.
PERSON: An individual, firm, association, partnership, corporation, trust or any other legal entity having sufficient proprietary interest in any establishment to maintain and manage its operation.
RESTAURANT: Means and includes any place where food or drink (other than alcoholic liquor) is prepared or served to the public or to employees for consumption on the premises.
(Ord. 1139, 4-26-1977)