For the purposes of this chapter, the following definitions shall apply unless the context clearly indicates or requires a different meaning.
ALCOHOLIC BEVERAGE, WINE, MALT BEVERAGE AND DISTILLED SPIRITS AND OTHER WORDS AND TERMS. The same as the definitions given them by SDCL 35-1-1.
BAR. Any permanently installed counter within the restaurant area from which alcoholic beverages are regularly served to customers by a person who is tending bar or drawing or mixing alcoholic beverages.
FULL-SERVICE RESTAURANT. Any restaurant at which a waiter or waitress delivers food and drink offered from a printed food menu to patrons at tables, booths or the bar. Any restaurant that only serves fry orders or foodstuffs such as sandwiches, hamburgers or salads is not a FULL-SERVICE RESTAURANT.
PUBLIC CONVENTION HALL. A real estate site and building, structure, or edifice which may be used by the general public or portions of the general public for purposes of meetings, discussions, conventions, shows, displays, amusements, and any other public purpose per SDCL 9-53-1(1).
RESTAURANT. Any area in a building maintained, advertised and held out to the public as a place where individually priced meals are prepared and served primarily for consumption in such area and where at least 60% of the gross revenue of the restaurant is derived from the sale of food and nonalcoholic beverages. The RESTAURANT shall have a dining room or rooms, a kitchen and the number and kinds of employees necessary for the preparing, cooking and serving of meals.
(1992 Code, § 5-1) (Ord. 18-88, passed 3-7-1988; Ord. 153-08, passed 12-15-2008; Ord. 68-09, passed 7-13-2009; Ord. 53-18, passed 6-19-2018; Ord. 46-22, passed 4-13-2022)
Cross-reference:
Definitions and rules of construction generally, see § 10.002