DINNER PRICES BACK
TO 10 YEARS AGO
I— CELEBRATING OUR -1
11TH NEW YEAR
AT OUR SOUTHFIELD LOCATION
CELEBRATING IT'S
$ 4 OFF
per person
25TH ANNIVERSARY!
TUESDAYS THRU SUNDAYS
WING HONG
ON ANY OF OUR FRESH
FISH, MILK-FED VEAL,
STEAK OR CHICKEN DINNERS
WITH THIS COUPON
18203 W. 10 Mile Rd. at Southfield Rd. • 569-5527
HE BRASS POINTE
• Not Including Any Specials
• Good 7 Days A Week
• Only 1 Coupon Needed
JN
For Up To 6 People
Also Featuring
WINTER SPECIALS
HOMEMADE PASTA, EGGLANT
& HOT HOMEMADE BREADSTICKS
BAR•B-Q SLAB FOR 2. $ 11 45
BAR-B-Q CHICKEN FOR 2
GOOD ANYHOUR! ANYDAY!
I
$795
683-2888
OPEN 7 DAYS A WEEK FROM 11 a.m.
24234 Orchard Lake Rd. at 10 Mile
476-1377
1- coupoNT
WE'RE FIGHTING FOR
YOUR LIFE-
JN
THE BRASS POINTE
American Heart
Association
1
ASK ABOUT OUR
•OCCASION CATERING
FREE
-
1535 CASS LAKE RD.•Keego Harbor
BET. ORCHARD LAKE RD. & M-59
DINE-IN OR CARRY•OUT
Expires 3-10-88
TRAYS FOR
ALL OCCASIONS
SECOND DINNER WITH PURCHASE OF
ANY DINNER EQUAL OR GREATER VALUE
• VALID 5 p.m. to 9 p.m.
DINE IN ONLY
• Expires 3-31-88
L
Jtj
OUR FAMOUS DELI FOR 4
ONLY $11000
— INCLUDES —
•
•
•
•
557-8899
WE TAKE EXCEPTION
TO WHAT YOUR
MOTHER TAUGHT
YOU.
YOU SHOULDN'T EAT
EVERYTHING PUT IN
FRONT OF YOU.
1/2 lb. CORNED BEEF • 1/2 lb. PASTRAMI
CHOICE OF 1 LB. COLE SLAW OR POTATO SALAD
LOAF OF RYE BREAD
DILL PICKLES,
OF COURSE
EVERGREEN PLAZA
12 MILE AND
EVERGREEN
You should avoid foods high in
cholesterol. It's a fact, a high
blood cholesterol level sub-
stantially increases your
chances of developing heart
disease. By cutting down on
fatty, rich foods, you can do
yourself a big favor. You could
lower your blood cholesterol
level and reduce your risk of
heart disease.
For more information about a
planned and balanced diet,
contact your American Heart
Association. Well give you
some free advice on how to
plan a diet good for life.
22740 WOODWARD AVE., Just South of 9 Mile Rd. • Ferndale
fir,4,24 20r,
544.7933
A
41)30051:3Wr;"
FROM $7 95 .
ALSO COMPLETE DINNERS
FOR SINGLES FROM $4.75
DAILY SPECIALS 2 FOR 1 ALL
AND
FULL SINGLES MENU
DINNERS INCLUDE: SOUP OR SALAD, (TOSSED OR
COCKTAILS
BEER
WINE
i rs1 ■-■ AV/ &
I11f n "1
W_A____44,311,
HOURS:
I BEST OF EVERYTHING I
GREEK) POTATO (YOUR CHOICE) OR SPAGHETTI,
Mon.-Thurs. 10:30-10 DESSERT (STRAWBERRY CHEESECAKE, ICE CREAM,
Fri. & Sat. 10:30-11 RICE PUDDING OR JELLO) BREAD BASKET (INCL.
Sun. 8 a.m.-10 p.m. STICKS) AND BEVERAGE (COFFEE OR HOT TEA).
Owner Shrunk
As Restaurants Grew
DANNY RASKIN
Local Columnist
ack in November
1979 Bob Silverman
weighed 435 pounds
. . . He still keeps the driver's
license with that picture in
his pocket . . . sort of a
memento of what was and
never again will be.
Today, Bob is a trim 185
pounds . . . and owner of his
eighth location in the highly
successful Silverman's
Restaurant chain . . . on
Grand River and Eight Mile,
next to El Nibble Nook.
Bob has always been a
believer of any restaurant
having good food, but the
prime importance being its
employees and their service.
That's why folks like to
work for him . . . and stay .. .
He has the customers in mind
. . . and good waitpersons en-
joy employment at a
restaurant with this type of
feeling.
The new Silverman's on
Grand River and Eight Mile
seats 135 . . . in a very
modern, intimate atmosphere
. . . surrounded by many art
deco pictures amid the blues
and beige surroundings.
Kevin Peace, day manager,
has been with Bob four years,
and is from his restaurant in
Taylor . . . Evening managers
on Grand River are Charles
Elum and Jimmy Mikel.
Susan Abbey Green is
general manager of both the
new Grand River Silverman's
Restaurant and Bob's Novi
operation at Ten Mile and
Meadowbrook . . . John
Gulya, who has been with
him all but the first eight
months when Bob opened his
initial restaurant in West-
land, is general manager of
all the Silverman's.
Danita Murray is among
the fine, courteous- hostesses
at the new Grand River
Silverman's Restaurant ..
My waitress, very efficient,
personable and polite Sarah
Ary, with Bob four years, and
formerly at his Ten Mile in
Novi restaurant, brought me
a delicious egg-white
omelette made with fresh
vegetables . . . fluffy and very
far from skimpy . . . I also
tried those blueberry muffins
and biscuits made by Silver-
man's . . . and discovered why
people rave about them.
Naturally there's a fish
tank at the new Silverman's
. . . Bob has one at all his
operations . . . He loves things
that are visual . . . which can
account in no small measure
for the fine, colorful presenta-
tion of his foods.
Waitperson Lynn Singer
kept bringing more and more
of the homemade muffins and
biscuits until one gal recall-
ed that she was on a strict
diet . . . and couldn't eat any
more!
Silverman's Restaurant
menu is a classic . . . with
over 400 items arranged in
such a way for easy access to
order . . . It is a very colorful
12-pager that customers can
purchase at the production
cost of $8.
Much of its cleverness is
Bob's work . . . like the cover's
"Silverman's Rules . . . No. 1,
Silverman's Restaurants are
run for the enjoyment and
pleasure of our customers, not
the convenience of the staff or
the owner. No. 2, This is a bad
place for a diet, but it's easy
to find lots of things that will
allow you to enjoy Silverman's
in good conscience. If not, just
ask us for suggestions.
"No. 3, Our desserts are ex-
cessive because nothing suc-
ceeds like quality in excess.
No. 4, Absolutely nobody
should leave. here upset or
disapppointed. If you have a
problem we want to know.
The managers are here to
listen and help. That's what
they get paid for." . . . Or also
on the front page, "What is
Silverman's? It's every great
little restaurant you've ever
known . . . where you could
find whatever you wanted,
whenever you wanted, when
all you really wanted to do
eat! Silverman's.
was
Everything you ever wanted
to eat!"
Or the back page with
"Tips On Tipping" . . . "Tip-
ping the server is your expres-
sion of the service experienc-
ed. Gratuities are the major
source of income for our ser-
vice personnel. The magic 15
percent should not be given
automatically, nor whould a
tip be omitted when service
has been acceptable.
"The following is a guide to
conscientious tipping: Did the
server acknowledge your
presence within five minutes
time, at least say 'I'll be right
with you?' Was your table
clean and floor area free of
debris? Was your server smil-
ing and friendly? Did the
server clearly explain the
specials of the day? Did your
server know who ordered
what items? ('Who got which
omelette?' is a big no-no). Did
the food arrive as ordered?
Did you have to ask for any of
Continued on Page 60