THE DETROIT JEWISH NEWS

JAMS

he Best of Everything)

RESTAURANT AND LOUNGE

25234 GREENFIELD AT 10 MILE

967-3922

.

Where Dining Is An Enjoyment
CHEF CHUCK FORMOSA'S DINNER SPECIALS

FRESH. WHITE FISH or
PETITE FILET

$695

Includes: Salad Bar, Soup, Pot. or Veg.

L

EARLYFRBOI:Ds4TP01NERS

-

4 to 7 p.m. Mon.-Fri.

DINNER SPECIALS
FROM $5.75

WEDNESDAY NITES FROM 7 p.m.

FAMILY STYLE DINNER
ALL YOU CAN EAT
CHICKEN Diri':onugngrOnnlyor $695

ENTERTAINMENT AGAIN 6 NIGHTS — MON.-SAT.

DOUG'S BODY SHOP

WOODWARD bet. 8 . & 9 MILE • Valet Parking • 399-1040

FANTASTIC SPECIAL

Sundays thru Thursdays

20

OUNCE

T-BONE
STEAK

$ 8 95

INCLUDES: SALAD, CHOICE OF DRESSING, BAKED
IDAHO POTATO, ROLL & BUTTER

Please Call
For Reservations

DOUG'S NOW
OPEN SUN.

NOW APPEARING
"ACCORDING TO
JOHN/PAUL"
LENNON & McCARTNEY
REVUE

FRIDAYS & SATURDAYS

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410. 10 .
4011%.■ ///■ ANI AIL ....lib
401. MS ANN ••• ■ ••
11.1.1% la W all* 444. 41i%

4. 101'

Join Us Foi
A Pleasant Surprise and
Discover That THERE IS A DIFFERENCE!

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Stephan Becharas'

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19460 W. 10 MILE RD. (1 BIk. E. of Evergreen)
352-7466

• Breakfast • Lunch • Dinner
In the Casual Elegant
Atmosphere You Want For
Gracious Enjoyable Dining

1 days a week

Enjoy Our Fine Dinner Specials . .
Different Each Day

—Hours-

Mon.-Sat. 7 a.m. to 9:30_p.m.
Sun. 9 a.m. to 9:30 p.m.

(Continued from Page 30)
choice of lifeless drained
green beans, corn or lima
beans is monotonous.
Self-service salad bars
with soup tureens, hot
bread or rolls and all the
garnishes and dressings are
becoming common and even
boring. Somebody ought to
try a self-serve bar for mak-
ing your own ice cream sun-
daes, cooking your own
stir-fried meal or making
your own fruit or vegetable
drink in a blender, many of
them served with dinner are
soggy, unappetizing and
with little else but a few
shreds of lettuce and a
bland, unimaginative dres-
sing.
And what's worse,
some restaurants slap a
few shreds of meat and
cheese on top, make it
just a little larger, call it
Maurice salad and
charge $5 for it.
Other turnoffs are warm
tomato juice, cold coffee,
cream in little sealed
cardboard containers in-
stead of pitchers, packets of
sugar instead of a bowl and
scanty pads of butter for a
basket of rolls or
breadsticks and baked
potatoes.
In many restaurants, you
don't even get the rolls or
breadsticks unless you ask.
How many times have
you had to virtually rip a
menu apart to discover all
the offerings because clip-
ons obscured important
parts of the menu?
Many restaurant owners
and managers don't seem to
realize the importance of
the quality of their em-
ployees. Customers are
served by waiters or wait-
resses, eat food prepared by
the chef and eat off plates
washed by the dishwasher.
A restaurant's reputation
depends on the quality and
appearance of the meal and
the cleanliness of the dishes
and silverware.
A surprising number of
restaurants have failed,
according to Siegel, be-
cause of high employee
turnover. The waiter who
snarls at customers and
then mixes up orders is
the owner's representa-
tive to the dining public.
The person they hire are
extensions of themselves.
Miller maintains it
should be a firm require-
ment that every member of
the dining room staff give
customers a friendly greet-
ing when they come. in.
If the host or hostess is
busy, a waiter, waitress or
even a busboy should do the
greeting because there's
something special about
being acknowledged lin :,
mediately.
Nothing is more frustrat-
ing to customers standing
around a "Please wait for
the hostess to seat you" sign
then being ignored by every
waiter or waitress who
passes by, Siegel agrees.
"The customer is al-
ways right" still rings
true. Even the picky
complainer who claims
the , French fries are

soggy, the lettuce under
the coleslaw is wilted or
the glass looks spotty
should be satisfied: If a
waiter or waitress loses
their cool and refuses re-
quests in a hostile tone,
patrons across the room
may think they're pick-
ing on the complainer.
Managers and owners
aren't dictators. They need
employees to run their
business. It makes sense to
treat them well so they'll do
their best for the customer.
Good waiters and wait-
resses often tell customers
their names for a special,
friendly touch. They take
orders as soon as possible
after giving diners time to
study the menu. Relishes
and water should be deliv-
ered early.
Orders for cocktails are
taken. Then at the right
moment, according to the
diner's wishes and the res-
taurant's custom, food and
dinner wine orders are
taken. Some waiters and
waitresses have a sixth
sense about proper timing
and don't keep nagging cus-
tomers to order dinner when
they're relaxing and con-

(Continued on Page 32)

-

''

Gold and silver are
purified through fire; if you
feel no sense of improve-

Friday, March 12, 1982 31

ment after praying, either
you are made of base metal,
or your prayer lacked heat.

IF YOU WANT A FINE DINNER
WITHOUT PAYING TOO MUCH MONEY •
RIVIERA Firlikir IS AT

13400 W. 8 MILE, E. OF COOLIDGE • Oak Park • 541-3385

LIVER & ONIONS
MEAT LOAF
BASKET OF SHRIMP
FRESH BAKED FISH
BROILED WHITEFISH
BROILED HADDOCK

$2.95
$2.95
$3.95
$3.95
$4.10
$3.95

Aline iklaies: SIN* er Salai, Pat, Yet. & Dessert ()Ors, rice *lift Or NW nal pastries).-

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CARRY-OUT
DELIVERY
CATERING

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HOP OVER SPECIAL

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5 DAYS ONLY — MAR. 12, 13, 16, 11 & 18
FRI., SAT., TUES., WED. & THURS
2 p.m. to 4:30 p.m.

,i. " . - 5
.

SWEET & SOUR

EAT BALLS $298

INCLUDES: COLE SLAW, POT. OR
VEG. & BREAD BASKET

SUPER DINNER SPECIAL

No Carry Out

MAR. 12 THRU MAR. 18

CHOPPED SIRLOIN

INCLUDES: SALAD OR COLE SLAW, VEG. OR
POT., BREAD BASKET

BREAKFAST FEATURES

Tues.-Sat. 6 a.m.-11 a.m.

MAR. 12 THRU MAR. 18

Sun. 6 a.m.-10 rm.

WESTERN OMELETTE

$148

BAGEL, ROLL OR TOAST

PANCAKES
CARRY OUT

No Carry Out

r fo-

99c No Carry Out
MAR. 12 THRU MAR. 18

CORNED BEEF
TURKEY BREAST
HOMEMADE CHEESE BLINTZES

$4.29 lb.
$2.99 lb.
(Uncooked) $3% doz.

*,

W WHY
HY WE ARE NO 1 IN METROPOLITAN DETROIT ) ti

' THE SOMETHING DIFFERENT

Restaurant-Delicatessen

,* 21161 GREENFIELD RD • 1559-13801

1 BLK.. N. OF 11 MILE RD.

ow•404 ./..k 3 4-4:4*44-4A

OPEN TUES.-SUN.
6 a.m. to 9:30 p.m.

TRAY CATERING FOR ALL OCCASIONS

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