THE DETROIT. JEWISH NEWS
. friday, November 0 1984 53
NOW OPEN
7 DAYS A WEEK!
Sun. Thru Thurs. 5 to 10
Fri. & Sat. 5 to 11
SERVING YOU FOR, 7 YEARS IN THE SAME WALNUT LAKE RD. LOCATION
the table without asking if you
want more coffee, dessert or an
after-dinner drink?
Does the waiter or waitress
carry a book of matches so he or
she can satisfy the customer who
asks for a light? Does your wait-
person say the restaurant only
serves iced tea in the summer or
will he or she make a little extra
effort to provide it off season?
When you ask for more coffee,
does the waitperson whose atten-
tion you get say, "Sorry, not my
table?" When you ask if a particu-
lar dish is good, does the waitper-
son respond, "I don't know, I never
eat here?" Do you have to ask
more than once for water and still
not get it? Does your coffee get
cold while you're waiting for the
cream or artificial sweetener?
We've been through a period of
self-indulgence and excess and,
like the people in the Alka Seltzer
ads, we now have indigestion. We
have a deep longing for quiet, to
become insulated from hectic
pressures screeching out at us
from TV or newspaper headlines,
frustrating us as we try to make
our budgets cover necessities and
on and on. There's a mood for nos-
talgia, to escape.
The music trend of the '80s will
be reminiscent of the early '40s.
Softer, slower music is right in
step with the nostalgia that is a
natural reaction to psychological
indigestion. We'll seek quiet,
low-pressure atmospheres and, if
possible, service by the fireplace.
Restaurant dining rooms will be-
come more atmospheric.
A generation of pre-cooked,
pre-prepared, frozen food will give
way to high-quality food service
operations. No longer will it be
enough to plaster the name of a
celebrity on the sign out in front
or use gimmicky containers that
make portions look larger than
they really are. The trend will be
toward more attractively pre-
pared, flavorful food offerings
with a wider variety of choice
served in a non-offensive atmos-
phere.
Do you still want to start a res-
taurant?
Superb Milk Fed Veal • Fresh Seafood Daily
Served in an authentic traditional New York Italian-style atmosphere
Reservations Suggested For Your Convenience
851-2500 after 3 p.m.
The Detroit Contemporary
Chamber Ensemble, under the di-
rection of Music Director and
Conductor Barrett Kalellis, will
present the world premiere per-
formance and A Flute Overheard
by Todd Levin at 8 p.m. today in
the Recital Hall of the Detroit In-
stitute of Arts.
The work was written specifi-
cally for the Detroit Ensemble by
Todd Levin, a composer from
Farmington Hills, who now is a
graduate in composition at the
Eastman School of Music in
Rochester. N.Y.
Tickets will be available at the
door. Series tickets to DCCE con-
certs are available by calling the
Art Institute Ticket office, 832-
2730.
Your Hostess:
Your Host:
Ruthe Wagner
Al Valente
111 GET ACQUAINTED COUPON OFFER!
Tavern
I I
Your Host: DAN LUBLIN
AT IRONWOOD
DINNER
fa' r
LARGE
SCREEN
TV
BANQUET
FACILITIES
AVAILABLE
If you haven't tried us ...you don't
know what you're missing! The place
for all ... in a rustic country setting.
SPECIALIZING
in Gourmet Hamburgers,
Filet and Sirloin Steaks.
Selection of fish, plus a
fine assortment of
other foods and
full course meals.
TWO -16 oz. New York
Strip Steak Dinners
only
$ 1 1 95
for two
Coupon good for 2 only
Good thru 12/13/84
(Fridays NOT included)
9
poNTIAE TRAIL
N
3100 W. Maple,
1 /4 Mile West of Haggerty
Open 7 Days a Week
WEST MAPLE
Tavern
II I 111111111111111111111111111
AT IRONWOOD Phone 624-1000
14 MILE
e
COMPLETE
MERIWETHER'S
4 7A MEAL: 1 7A
LOCAL NEWS
Ensemble premieres
work by Detroiter
West Bloomfield
2080 Walnut Lake Rd. at Inkster
Featuring
H AL S T E A D
easy to order. A good red wine and
a good white wine should be
served, both of a caliber that satis-
fies the connoisseur yet isn't be-
yond the capacity of the amateur.
Factors that contribute to the
success of a restaurant operation,
in order of importance, are atmos-
phere, service and the appearance
and quality of food.
Some people say, "You can't eat
atmosphere." But, you'll go back
to a restaurant where the person-
nel is attentive, courteous and
service oriented even though the
food isn't the most outstanding.
The atmosphere of concern and
hospitality begins the minute the
customer walks in the door. The
hostess or maitre d' should de-
velop the faculty of recognizing
repeat customers and welcoming
them by name. That makes you
feel important.
Disliked restaurants are where
couples are stacked up in a line
while groups of four are seated in
order to make maximum use of all
chairs. Larger groups may also be
kept waiting. It's most important
that customers be seated quickly
in the order in which they come
into a restaurant.
On a light night, it's more con-
siderate to put a couple at a-four-
chair table than to insist upon
their sitting at a "deuce." Cus-
tomers like a little more elbow
room and a feeling of space and
comfort.
It's also better to seat a young
couple on a date or a husband and
wife on a special night out in an
area where there's privacy. Seat-
ing a couple next to a group of four
or six young men out for a night of
fun doesn't show good judgment.
A little attentiveness on the part
of a hostess or maitre d' in helping
a party to get settled will go a long
way toward making patrons feel
at home.
The hostess or host can suggest
the specials of the day as they dis-
tribute menus. And customers
should receive attentive service
after they have a minute or two to
look at the menu.
Customers complain when the
waitress requests a cocktail order
from persons who aren't drinking
and then walks away without an-
other word. The party is often
kept waiting for what seems like
hours.
When customers complain
about the food, it's a great ap-
proach for the manager to come to
the table and ask what the prob-
lem is. This happened to us re-
cently at a well-known seafood
restaurant where the lobster was
lacking a claw.
The person who ordered the
whole lobster complained that it
had a part missing and the man-
ager substituted the crippled lobs-
ter with an even larger one. He
apologized, took our dinners back
to heat as they were getting cold
waiting for the new lobster and
sent over a complimentary bottle
of wine to our table. That made
the difference in our returning to
the restaurant. Any place can
have a bad night.
Sincerity in the sales appeal of a
restaurant is most effective and
costs nothing. Here's a little test.
Does the waitress tally up the
check and place it face down on
me
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It happens every Monday through Saturday from 4 to 6 p.m. and includes
your choice of Meriwether's "Fresh from Nature Entrees." There's the
Chicken Teriyaki Vegetables, Chicken Meriwether, Petite Top Sirloin,
Fresh Boston Scrod and our unique San Francisco Stirfry.
And your complete dinner includes your choice of Seafood Chowder or
Steak Soup, salad and our famous teacup bread. Plus, your choice of
coffee, tea or milk and Haagen Daz ice cream or sherbet for dessert.
Join us soon for a fabulous feast you won't soon forget!
American E +targets and other
-.jar credit cards accepted
25485 Telegraph Rd. • Southfield • 358-4950
W a OtuddlluerRodaufant