During the second half of the 18th century, and especially after the French Revolution in 1789, they spread to restaurants. Before then, eating establishments or "tables d'hôte" served dishes chosen by the chef or proprietors. Customers ate what the house was serving that day, as in contemporary banquets or buffets, and meals were served from a common table. The establishment of restaurants and restaurant menus allowed customers to choose from a list of unseen dishes, which were produced to order according to the customer's selection. A "table d'hôte" establishment charged its customers a fixed price; the menu allowed customers to spend as much or as little money as they chose.