44
Friday, May 31, 1985
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•• Num ••
THE DETROIT JEWISH NEWS
7 0 .6737 )1 1 7, 17
BEST OF EVERYTHING
112 OFF
DANNY RASKIN
I
I PRESENT THIS AD WHEN BUYING A DINNER
11 , AT REGULAR PRICE AND GET A SECOND
; DINNER OF EQUAL OR LESSER VALUE AT
Serving Metropolitan
Detroit Over 50 Years
1/2 PRICE
I
UVE
ENTERTAINMENT
& DANCING
MON.-SAT.
Expires 6-15-85
BANQUET FACILITIES FOR ALL PARTIES
1
801 W. Lapeer IM-24) 6
Up To 120
Miles
N. of 1-75, Exit 81 • Lake Orion
1
•
1,1
693-8882
1
We Specialize In
FRESH FISH, VEAL, STEAKS
AND PASTA
RED
CEDARS
Private Facilities
Available For All
Occasions
Up To 80 People
Your Host: Dante Yannelli
23055 TELEGRAPH AT 9 MILE RD.
Immmalummrnm....
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BY
DETROIT NEWS
DELICATESSEN & RESTAURANT
13821 W. 9 Mile Rd. • Oak Park
20%
548-1111 or 541-2888
E
OFF ALL COMP F ET RIDAY
MO NDAY
0 0
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to
t 9 : 0 0
S
(starting Monday, June 3rd)
OPEN 7I DAYS A WEEK ail a.m. thru 9 p.m.
• •••••••••••••••••••
••• ***Oil
areali6ur
One of Metropolitan Detroit's Most Beautiful
and Exciting Restaurant-Lounges
available for your
favorite occasion every Sunday (all day)
and Saturday from 12 to 5 p.m.
• Bar Mitzvah
• Shower
• Birthday
• Bat Mitzvah
• Banquet
• Sweet 16
• Wedding
• Anniversary
• Reunion
Tag eta faked ltz*lg Pop, a welt cate't
to gout keste ox efiice.
call your host
PAT ARCHER: 358-3355
28875 Franklin Rd. at Northwestern & 12 Mile
Southfield, MI
1111111111111•11111111111101111111111111.1111111111111111111111.111111.1111111
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‘("
MYSTERY
THE
MUNCHER WRITES ... A
group of us were having lunch
in a surburban restaurant
where we had plenty of time to
exchange horror stories about
experiences in other eating
spots. We were passing time
while our waiter was otherwise
occupied for what seemed like
hours.
One person in our party re-
called when she and her hus-
band went to a Chinese restau-
rant at 5 p.m. The place was
practically deserted, but the
hostess seated the 'couple near
the kitchen where they could
hear the clattering of dishes.
When they asked for another
table, the hostess emphatically
insisted they remain at a par-
ticular waitress' "station" al-
though there were other wait-
resses lolling around. As the
couple walked out, advising the
hostess it was their last visit to
the restaurant, the hostess re-
butted, "It's customers like you
who make me hate my job."
Another person talked about a
dinner in a fine Toronto restau-
rant complete with a wine ste-
ward wearing a large, ornate
gold key around his neck. The
steward brought a bottle of wine
and a maven in the party ap-
proved of the bouquet. But the
other diners complained that the
wine tasted like vinegar.
The "connoisseur" who or-
dered the wine complained to
the waiter who grumbled, "You
said it was alright, you ap-
proved. How can you ask me to
take it back?"
After a heated discussion, the
steward finally exchanged the
wine for another one but the
evening was all downhill after
that. And the bill was the final
blow.
We were talking about half-
empty dining spots where the
hostess invariably asks, "Do you
have a reservation?," when our
waiter finally appeared. After a
mediocre lunch and service to
match, the waiter made a
$16.95 error on our bill. We're
glad we caught it.
Serving the public isn't easy.
But the waiter or waitress who
doesn't like people will soon dis-
cover they're in the wrong busi-
ness.
Did you ever go out for break-
fast in a restaurant where the
waiter or waitress had only a
dim memory of what a sunrise
looks like?
Lunch can be hectic when the
waiter or waitress is annoyed,
standing around while you
finish your third cup of coffee.
They like fast turnovers because
lunch tips are smaller than
dinner tips.
Dinner is a more leisurely
meal and a waiter or waitress
can make or break the occasion.
If they make it, it's to their
benefit as well as the cus-
tomer's.
When someone complains the
drink is too weak, and the wai-
ter or waitress explains the
liquor is measured by computer,
that can be a turn-off. Nobody's
interested in high technology
when he wants a reasonably
strong shot.
A bane to waiters and wait-
resses is the frequently asked
question, "Can we have separate
checks?" This often happens
when a group of women get to-
gether for lunch or dinner. And
the question may come up when
the check for the group has al-
ready been completed.
But no matter how frustrat-
ing, customers can't be refused
separate checks. It might be bet-
ter for the server to ask at the
beginning of the meal if persons
in a large group want separate
checks instead of waiting for
them to ask at the end.
"Would you give me the
check?" sounds like an innocent
request but it can cause a mini-
revolution. People have been
known to rip checks fighting
over them and even insult the
waiter or waitress for giving it
to the wrong person. The check
should be given to the first per-
son who asks or it should be
placed in the middle of the table
where it's up for grabs.
When customers ask to
change tables, they may put the
server on the spot. It could
mean giving another waiter or
waitress more parties than she
or he can handle, interfering
with the hostess's job or anger-
ing another party waiting for
that particular table. None of
the above apply to the Chinese
restaurant where the hostess
spouted off.
Other questions customers
often ask is if the fish is fresh,
the soup home-made, if the veg-
etables are canned and the pas-
try home-baked.
Some waiters and waitresses
hedge or lie. That makes your
frozen fish, canned peas and
carrots and bakery-made tort
even more _disappointing. Sharp
servers will steer you to some-
thing on the menu they can say
is made on the premises. It
might not be any better but you
may think it is.
Many customers ask if they
can substitute. Salad instead of
vegetables and potatoes may be
OK. But appetizers instead of
vegetables are no-nos. A good
waiter or waitress may bend the
rules a bit even though the chef
gripes about substitutions.
If you want to order just coffee
in a restaurant, find out what
the minimum is. It might not be
on the menu. And if you're
splurging and want to charge it,
ask your server up front if the
restaurant accepts credit cards.
Bartenders, like cocktail wait-
ers and waitresses, need more
smarts than serving skills. Mix-
ing drinks is easy. Pleasing
drinkers is a bummer.
If a customer sits at the bar
alone, it's the bartender's job to
make him or her feel comforta-
ble. It's the bartender's job to
see that customers who have
had one too many are either
asked to leave or "shut off."
The big question is "Where
should we have dinner tonight?"
If you're going with a few
couples, the decision-making
process can take longer than the
dinner.
ez,
C.