In recent years, instead of using the designations “appetizers,” “salads,” and “entrees,” many American restaurateurs have chosen to break up their menus into “small plates” and “large plates.” These restaurants are providing a way to meet the varying needs of diners — some who may not be interested in an entrée but prefer a smaller portion, others who may have trouble deciding between several entrée selections and wish to opt for a few small plates instead of a typical entrée, and others still who may want a lot of one dish and a little of another. A do-it-yourself tasting menu is the result, and Spain is where the small plates originated in the form of tapas.