If there is an extended period between when guests arrive and when the meal is served (for example during a cocktail hour), these might also serve the purpose of sustaining guests during the wait, in the same way that aperitifs are served as a drink before meals. Hors d'oeuvre are sometimes served with no meal afterward. This is the case with many reception and cocktail party events. A more substantial starter or first course served at the table might be referred to as an entrée (outside the U.S. and English Canada). Hors d'oeuvre might include: