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consideration of payment therefor, food and lodging are regularly furnished to transients, which maintains for the use of its guests, not less than 50 guest rooms with bedding and other usual, suitable and necessary furnishings in each room, which is provided at the main entrance with a suitable lobby, desk, and office for the registration of its guests, which employes an adequate staff to provide suitable and usual service, and which maintains, under the same management and control as the rest of the establishment and has, as an integral part thereof, a dining room of at least 1800 square feet. Such dining room shall have appropriate facilities for seating not less than 100 guests at one time. Where the guest seating capacity is between 100 and 174, at least 50 percent of the gross sales of the restaurant portion of the establishment must be attributable to the service of meals. Where the seating capacity is 175 or more, at least 25 percent of the gross sales of the restaurant portion of the establishment must be attribut- able to the service of meals. (b) Restaurant. A restaurant is any establish- ment, other than a hotel, having appropriate facilities to serve meals, for seating not less than 100 guests at one time and where, in consideration of payment therefor, meals are regularly served at tables to the general public and which employs an adequate staff for the usual and suitable service to its guests. Where the seating capacity of the establishment is between 100 and 174, at least 50 percent of the gross sales of the establishment must be attributable to the service of meals. Where the seating capacity is 175 or more, at least 25 percent of the gross sales of the establishment must be attributable to the service of meals. Subd. 3. On-sale Wine Licenses. "On-sale" wine licenses shall be issued only to restaurants meeting the qualifications of Minnesota Statutes, Section 340.11, Subdivision 20 and shall permit only the sale of wine not exceeding 1l+ percent alcohol by volume, for consumption on the licensed premises only, in conjunction with the sale of food. To qualify for a license under this section, a restaurant must have appropriate facilities for seating at least 25 guests at a time, regularly serve meals at tables to the public for a charge, and employ an adequate staff.