100%

Scanned image of the page. Keyboard directions: use + to zoom in, - to zoom out, arrow keys to pan inside the viewer.

Page Options

Share

Something wrong?

Something wrong with this page? Report problem.

Rights / Permissions

The University of Michigan Library provides access to these materials for educational and research purposes. These materials may be under copyright. If you decide to use any of these materials, you are responsible for making your own legal assessment and securing any necessary permission. If you have questions about the collection, please contact the Bentley Historical Library at bentley.ref@umich.edu

March 04, 1983 - Image 36

Resource type:
Text
Publication:
The Detroit Jewish News, 1983-03-04

Disclaimer: Computer generated plain text may have errors. Read more about this.

36 Friday, March 4, 1983

THE DETROIT JEWISH NEWS

The Best of Everything

IN THE DINING ROOM orCARRY OUT.

0 .0.11, 0.1).0_0_0_040.49.0.0.1110.0.0.0.,10

i g

TRY OUR NEW
DEEP DISH PIZZA
AT OUR ORIGINAL
RECIPE PIZZA PRICES

eirev•- ■ •••••-•• ■ ••••-•
1111101",
V.St

•■••■■•■



3815 N. Woodward, Royal Oak, Mich.
(Between 13 and 14 Mile ) Li9-4002

(Continued from Page 35)
MAIL DEPT. . . . "Since
I am out of the
delicatessen/restatrant
business now, because I just
do not have the physical
ability to stand up to the
long hours, etc., I am not
actively involved in any
opportunity to join you in
your efforts to get the deli
men to work together.
"I would suggest though
that you consider a coun-
terman training program,
wherein a new man could
work for different deli oper-
ators and receive the benefit
of different ideas and differ-
ent positions (counterman,
cook, grill, salads, trays,
etc.)

o"

BANQUETS

Gourmet dining for your conference of ten . . . or your wedding

reception for 500! Bridal Showers. Bowling Banquets. Bari Mitz-
vahs and every other important occasion.

Kingslcti linn•

Woodward at
Long Lake good
-Bloomfield Hills

644-1400

Voted best Hotel Dining
Room by Monthly Detroit
Magazine. Ou-r facilities
. are unsurpassed!

"This sort of plan would
give an interested person
the opportunity of breaking
into the business, learn a
good trade and help the
operator by giving him
extra, or part-time help, at a
reasonable rate of pay —
until the new 'student' is
qualified to rate a regular
position.
"Also, try to establish
some sort of 'retirement
plan' into which a qualified
worker will pay a percent-
age of his weekly salary,
plus a small monthly
amount as dues — to help
pay expenses for the book-
work, etc. And, let this be a
plan which -can be kept in
force even though a worker
works in a deli other than
the one he starts in.
"If an employee must
leave the deli business, give
him or her the right to take
an extended leave of ab-
sence — without losing his
or her benefits — or, possi-
ble withdrawing from the
_organization by receiving a
percentage of what has been
paid into his or her account.
The employer also would
pay in a certain percentage
for each employee.
"I would suggest that the
`retirement plan' be paid
into after a full-time or
part-time employee who
works certain days every
week (such as every Satur-
day and Sunday, etc.) has
worked in the delis for one
year.
"I am very interested in
this subject. I tried to get it
started when I was at Dar-
-bys — and I've been sorry
many, many times that I did
not follow up on it. ,

27777 FRANKLIN RD.

FRESH FIS s hecalanlizidg AGED BEEF
With A CHOICE SALAD BAR

Of Over 35 Items From Which To Choose

LUNCH

"Next question: What is
the difference between nova
lox, salty lox and belly
lox????"

It is more pleasing to see
smoke brightening into
flame, than flame sinking
into smoke.
—Johnson

Valet Parking Available

COMPLETE LUNCHEONS
AND DINNERS

Mon.-Sat. 11:30-3 p.m.

DINNER

bd

_

PRIVATE
BANQUET FACILITIE2 #

5j2.22L)

7

DELI-RESTAURANT

COUNTRY CORNER MALL

S

30770 SOUTHFIELD ROAD
647-7037

lust South of 13 Mile

DINNER FOR 2

MIX OR MATCH ANY ENTREE

(excluding strip steak)

INCLUDES: SOUP OR SALAD,
ENTREE, POT., HOT VEG.,
BREAD & BUTTER,
COFFEE OR TEA

95

FOR
TWO!

PLUS OUR FABULOUS SPECIALS

'

From 3 p.m. Daily, All Day Sat. & Sun.

"INFLATION FIGHTER"

"FRENCH CONNECTION"

Any 'Old Favorite Sandwich,'
Soup or Juice, Potato Salad or
Cole Slaw and Beverage

1 /3

lb. Hamburger on French
Bread; Soup or Juice, French
Fries, Cole Slaw and Beverage.

$ 3 95

$ 395

Please Present This Ad

Frank B. Meltzer

P S. "I wish to thank
Leonard W. Moss (The
Jewish News, Jan. 29, 1983)
for his recipe for 'pike
Jewish style' in Polish cook
books. This brings to mind
the fact that Pearl Feldman,
my little ex-mother-in-law
(still my friend) came from
Poland and made her gefilte
fish heavy on the sugar and
with onion skin used in'the
cooking which acted as a
'dye and turned the fish
dark. S -
"Whereas my mother,
Sonia; made hers-heavier on
the salt and pepper and
light on the sugar — Rus-
sian style. And my memory
of gefilte fish is seeing Mom
fill a slice of trout, or
whitefish, with the chopped
raw fish (by filling the belly
cavity) and then cooking it
with the fish balls.
"Come on all you Jewish
cooks — what is your expla-
nation of gefilte fish?
"I even remember crying
bitter tears when I had to go.
out on the front porch and
grate the beets and horse-
radish to be served with the
gefilte fish.

353-8170

ONE BLOCK WEST OF TELEGRAPH RD. AND
NORTH OF 11 MILE RD.

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

HAS THESE FINE DINNER SPECIALS FOR YOU

SEVEN DAYS A WEEK

DELMONICO STEAK

MON

TUES. & FRI. .. VEAL PARMESAN

WED. & FRI. .. COD FISH

THURS.

REG: $4.75

COMPLETE $5.80

REG. $3.79

COMPLETE $4.85

REG. $3.75

COMPLETE $4.85

LIVER & ONIONS

REG. '3.95

COMPLETE $4.95

SAL & SUN. .. FRIED CHICKEN

REG. $4.15

COMPLETE $4.85

7 DAYS A WEEK SPECIALS
FRESH BROILED WHITEFISH QR FISH OF THE DAY
REG.
$4.75
COMPLETE .. . $6.25

BROILED 1/2 CHICKEN•

REG. ... $4.50

COMPLETE . . . $5.85

REGULAR INCLUDES: SALAD, POT. & VEG.
COMPLETE INCLUDES: SOUP, SALAD, POT., VEG..
COFFEE OR TEA, PUDDING OR JELLO

7 a.m. to 11 a.m.
BREAKFAST
SPECIALS From $199 m INCLUDE COFFEE

Back to Top

© 2021 Regents of the University of Michigan