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~ ; : food. For the purposes of this Chapter, the following definitions are adopted: HOTEL: A hotel is any establishlnent having a resident proprietor or lnanager where, in consideration of paYlnent, food and lodging are regularly furnished to transients, which maintains for the use of its guests not less than fifty (50) guest rooms with bedding and other usual, suitable and necessary furnishings in each rOOln, which is provided at the main entrance with a suitable lobby, desk and office for the registration of its guests, which elnploys an adequate staff to provide suitable and usual service and which lnaintains, under the SaIne lnanagement and control as the rest of the establishment and has, as an integral part of the establishlnent, a dining rOOln of at least one thousand eight hundred (1,800) square feet. Such dining rOOln shall have appropriate facilities for seating not less than one hundred (100) guests at one time. Where the guest seating capacity is between one hundred (100) and one hundred seventy four (174), at least fifty percent (50%) of the gross sales of the restaurant portion of the establishment must be attributable to the service of meals. Where the seating capacity is one hundred seventy five (175) or more, at least twenty five percent (250/0) of the gross sales of the restaurant portion of the establishlnent must be attributable to the service of meals. RESTAURANT: A restaurant is any establishment, other than a hotel, having appropriate facilities to serve meals, for seating not less than one hundred (100) guests at one time and where, in consideration of payment, meals are regularly served at tables to the general public and which elnploys an adequate staff for the usual and suitable service to its guests. Where the seating capacity of the establishment is between one hundred (100) and one hundred seventy four (174), at least fifty percent (50%) of the gross sales of the establishment must be attributable to the service of meals. Where the seating capacity is one hundred seventy five (175) or more, at least twenty five percent (25%) of the gross sales of the establishment must be-attributable to the service of meals. E. On-sale Wine Licenses: On-sale wine licenses shall be issued only to restaurants meeting the qualifications of Minnesota Statutes 340AA04, subdivision 5, and shall pennit only the sale of wine not exceeding fourteen percent (14%) alcohol by volume, for consumption on the licensed1prelnises only, in conjunction with the sale qffood. to: qualifyfoF;~ i~cense under thi~ subsectlo~, a r~staurant must have-;::~: : ~ appropriate facilities for seating at least twenty five (25).guests at a.tilne, regularly serve meals at tables to the public for a charge and employ an adequate staff. (Ord. 972, 5-13-85) Club License: Club licenses for the sale of intoxicating beverages to be consumed on the licensed premises may be issued to any clubs meeting the requirements of Minnesota Statute 340AA04, subdivision 1. (1995 Code) G. Special License for Sunday Sales: A special license authorizing sales on Sunday in conjunction with the serving of food lnay be issued to any hotel, restaurant or club which has an On-sale license. A special Sunday license is not needed for Sunday sales of wine license. H. Off-sale Intoxicating Liquor Licenses: Off-sale licenses for the sale of intoxicating liquor shall pennit Jl1e.licensee to sell intoxicating liquor in original package-s for consulnption off the prelnises only. Such licenses lnay be issued in accordance with the provisions of this Chapter. On-sale Nonintoxicating Malt Liquor Licenses: On-sale licenses shall pern1it the licensee to sell nonintoxicating InaIt liquor for consulnption on the pren1ises only. Off-sale Nonintoxicating Malt Liquor Licenses: Off-sale licenses shall pennit the licensee to sell nonintoxicating malt liquor in original packages for C0l1su111ptiol1 off the pren1ises only. (Ord. 972, 5-13-1985) F. 1. J.