r

NOW OPEN AT OUR

2nd FULL-SCALE OPERATION

T

8100 OLD 13 MILE RD., 1 Blk. E. of Van Dyke
1 Mile S. of 13 Mile
574-9200

Buddy's Pizza

Locale No. 1
Carry-Out Only Locale
17125 CONANT, Cor. McNichols
14156 E. 12 Mile, Warren
892.9001
777-3400
RECENTLY VOTED NO. 1 BY AAA

NOW OPEN
SUNDAYS'

4 p.m. to 12 Mid.

From A Snack To A
Complete Dinner

ALSO OPEN SATURDAYS FOR LUNCH

1402 S. COMMERCE

(Near the
intersection at Maple/15 & Pontiac Trail)

!WELT TAVER

AND

SciithborhoodGalhcrinst Piaci!

624-6660

11 44"1"1"1"14*******44 41

LE

/

4

7618 WOODWARD 3 Blks. N.

4:

912
L£

4!

A 4i481

of Gd. Blvd.

871-1590

Cuisinz

. and
Choice Cocktails

40

43

All Meat Is Prime
Served Daily Except Sun. & Mon.
Reg. Hours: Tues. thru Fri., 11 a.m. to 10 p.m.
Sat., 11 a.m. to119.m.

+

Reservation Will Be Honored Daily sio
Saturdays Ti11 p.m.
11:WE HAVE INDOOR PARKING
oar, AND FREE VALET SERVICE
,p+*4 6filtia++++++44446veve

Chicken Out
tonight!

Brihg the family to Ramada Inn tonight
and join us for an exciting and complete
chicken dinner. It's a great family treat
at a very special price. Its fun to chicken
out at Ramada Inn.

Chicken Salad Orleans $425

Diced chicken and bay shrimp on a bed of garden
greens with sectioned grapefruit and tomato wedges.
Served with your choice of dressing.
Perfect for calorie counters.

Children under 12 half price.

Summerfield's Restaurant
Telegraph Rd. near 12 Mile & 1-696
Southfield
355-2929

28225

THE DETROIT JEWISH NEWS

COUNTRY
INN
• B-8 RIBS • B-B CHICKEN

he Best of Everything)

(Continued from Page 32)
television repairman tells
you its not ready, to come
back next week. But we
must be ready twice a day,
at 11:30 and 6, no matter
what's happened. No ex-
cuses will do.' On the other
hand, I've yet to encounter a
situation where a note on
the menu announced, '50
Percent Off Today' because
two cooks didn't show up, in-
ferior cuts of meat were de-
livered, the air-
conditioning failed and the
maitre d' was hung over.
"There is constant con-
cern with the cost of food,
labor and rent, three of the
four horsemen of what con-
sumer specialist Sidney
Margolius has called 'the in-
flationary apocalypse.' Net
profits, according to several
owners, aren't what they
once were and the pot seems
even smaller if it is shared,
among several partners or
part of it goes to the chef or
maitre d'.
"The restaurant operator
may feel himself caught in a
vise on several fronts.
• "To save labor costs
amid keep prices down, he
turns to prepared foods.
Then the consumer de-
mands fresh. Back come
the extra cooks and close
behind them is the health
department, much more
likely to find violations in
restaurants where exten-
sive 'hands on' prepara-
tion is done. (A French
chef once told me with ir-
ritation of a health in-
spector asking him what
a cook was doing with a
product he didn't recog-
nize. The cook was
checking mussels to
throw out any that were
bad,' the chef said. And
this guy is marking me
down because there are
cracks in my floor.')
• "To the customer, the
kitchen is a place apart
where men in tall white
hats perform culinary mira-
cles. To the owner, it is a
shadowy world filled with
members of a medieval cult.
In hiring them, recom-
mendations and back-
ground are meaningless.
Cooking is a craft, but there
is no exam, no rating sys-
tem. A skilled technician
may prove to be a dreadful
administrator — a cook but
not a chef. There are per-
sonality conflicts within the
kitchen, arguments about
art vs. economy, and oppor-
tunities for loss, theft or in-
efficiency that can send food
costs skyrocketing. Few
survive in the restaurant
business who don't know
the back of the house or
learn it.
• "It is no wiser to feel
secure about waiters and
barmen. They, too, have op-
portunities to take advan-
tage. Furthermore, being in
direct contact with the pub-
lic, they can hurt the res-
taurant's image with a bad
attitude, by inattention to
duty or by being untidy or
unclean. They are not being
paid much, so a fall off in
business or miserly tipping
will drive them elsewhere.

(To restaurateurs, the
ideological question of why
customers should be ex-
pected to tip is moot. That's
the way it is, they say. If the
customer didn't pay a tip, he
or she would have to pay
through higher prices on
the menu, which — they
claim — nobody wants).
• "What of the menu? The
old line restaurant operator
sees it as an advertising and
sales tool for him, not an in-
formation sheet for the con-
sumer. After all, he pays to
have them printed. So, if
customers are used to such
romantic notions as 'spring'
lamb or chicken, 'Roquefort'
instead of blue cheese or
`homemade' pastry, what's
the harm? Everybody does
it, right?
"Wrong, of course. Jack
Cockrell, who heads the
Restaurant Association of
Metropolitan Washington,
prefers the term 'Accuracy-
in-menu' to 'truth-in-menu'
and hastens to point out
that his association sup-
ports it and has worked
closely with local
authorities to promote it.
"But, in the language of a
menu, all of the above are
served with the main
course. They are part of the
pangs of a business that
those who stick with find
exciting, challenging and
ever changing. After a sta-
tic period of seeming de-
cline, young people have
been coming into the res-
taurant trade again. Eating
out has become a national
way of life. Questions of
quality and style are raised,
as they always have been,
but the industry's future is
promising."

Friday, October 12, 1919 33

VINCENZO'S

Italian-American Cuisine

• ITALIAN DISHES
—BEER & WINE-
45199 CASS, UTICA
731-4440
"In The Big Red House"

182 1 1 JOHN R

Bet. 6 S 7 Mile Rds.

869-5674

NOW OPEN

Featuring Our Great
BAR-B-0 RIBS — PIZZA — BURGERS
SOUPS — SALADS — SANDWICHES

—plus—

COMPLETE LUNCH & DINNER

• Wines and Cocktails •

Mon. thru Sat. from 11 a.m.

PINE LAKE MALI.
'4305 ORCHARD LAKE RD.
Bet. Phu Lake i Lug Lake Rds.

COMEDY CASTLE FUN

Wed., Thurs., Fri. & Sat.

851-3252

. PRESENT THIS COUPON

"BETTER HALF TIME"

I
Bet. 5 p.m. & 7 p.m. Mon. thru Sat. I ,

AT DOUG'S BODY SHOP I

1/2 PRICE

When another entree I
of equal or greater I
value is purchased i 1

Reg. Hours:
Mon.-Thurs.
11:30-10
Fri. 11:30 to 11
Sat. 5 to 11

Entertainment
Fri. & Sat. in
The Greasepit
til 2 a.m. I

RH

22061 WOODWARD

Ferndale, Mich.

I fly 811111);

Bet. 8 Mile & 9 Mile
399-1040

CATERING
at- Jacques, office or home

New Expanded . Facilities Available For
Your Special
Occasion • Bat Mitzvas
• Weddings
• Bar Mitzvas

• Sweet Sixteens
• Fund Raisers

• Showers

• Banquets
_
• Anniversaries

Meeting Rooms Included With Meals

I NOW ALSO AVAILABLE SATURDAYS & SUNDAYS -AMY OR NIGHT I

Do Call

1

Diane Conner,

Catering Manager or Nancy Silverman

642-3303

Maximum 350 Full Meal — 500 For Receptions

"The prettiest place in town"
—Detroit Free Press
Our atrium available, too, for receptions,
hors d' oeuvres, cocktails, etc.

MARVIN GARDENS ALSO AVAILABLE

For Parties, Disco, Sweet 16, Birthday, Etc., Sat. or Sun.

Telegraph Road North of 12 Mile Road