BEST OF EVERYTHING Agencies Check Restaurants To Assist Absent Owners DANNY RASKIN Local Columnist R Also Featuring Specialty Appetizers For Carry-Out Custom Catering For All Occasions Full Service ASK ABOUT OUR COMPLETE Carry-Out .. . Hors D'oeuvres, Soups, Salads, Desserts and Complete Meals PASSOVER MENU SPECIALTY TRAYS & GIFT BASKETS • • • • MEAT TRAYS • DAIRY TRAYS • SALAD ASSORTMENTS VEGETABLE TRAYS With Choice of Pates, Dips Or Both FRESH FRUIT TRAYS • FRUIT & CHEESE TRAYS CHEESE TRAYS • MINIATURE PASTRY TRAYS DELIVERY AVA IL,ABLE $50 ° OFF I i I 1 $1" OFF ON A Any Tray L • Minimum 10 Persons • 1 I I JN I ITE NY1 M 1 Pickup Only • 85 Minimum • 1 Coupon Per Person LExpires 2-23-89 JN 1 We Will Plan Your Entire Event! Formerly Bread Basket II Location 32839 Northwestern Hwy. Tiffany Plaza, Bet. 14 & Middlebelt Farmington Hills 737,5190 THE BAR-134 HOUSE AND GRILL o o (Formerly The Rib Shack) Presents THE LEANEST, MEATIEST AND MOST DESIRED RIBS IN TOWN! ALSO TRY COMPLETE SLAB DINNER OUR DELICIOUS $1195 CHICKEN AND SHRIMP INCLUDES DOUBLE FRIES, SLAW & ROLLS • 1 Coupon Per Customer • Expires 2-19-89 355.3480 JN 24545 W. 12 MILE RD., Just West of Telegraph (Next to Star Deli) 64 FRIDAY, FEBRUARY 10, 1989 estaurateur who pre- fers to remain anony- mous, writes, "As con- scientious operators we strive to train our staff to follow the guidelines of hospitality as set forth by management. We respond to positive attitudes, open personalities and courteous manners. . "When the manager is on. the premises, employees generally put their best foot forward. But what really takes place when the assis- tant manager, hostess, etc., takes over in their absence? Is every plate being being gar- nished? Are medium rare steaks now being served medium well? Are servers now chatting on the phone and too busy to notice a customer's needs? "Action, in this case, means taking necessary steps to en- sure the operation is always running as it should run. Reaction is merely embar- rassment for not taking ac- tion in the first place. "In most large metropolitan cities, there are agencies that specialize in reviewing restaurants. These agencies are sometimes affiliated with parent Protective. Agencies. Their assignment is simple — act as customers and report in detail their experience at this restaurant on this particular afternoon or evening. "Within three days of their visit, the manager/owner receives a complete detailed report on the visit. "The agency I used while in another city, charged so much per visit plus they billed you for the dinners. Liquor ser- vice is only criticized if you re- quest it. In my opinion, this information is well worth the price. I never met the people assigned to review my restaurant. However, I did tell them what day to review the operation which was general- ly my day off. "During the 11 months I used this agency, I never once received a report stating that every detail was being per- formed as I would have wanted it to be performed. "For those with restaurants where these agencies do not exist, don't give up. Find a friend or two who are willing to participate and assist you with this project. Go to their homes and discuss with them what you are trying to ac- complish and what you want them to look for. You'll be sur- prised at the details they can provide you with. "Restaurant critics are human and they, like most of us, have an ego to feed. The next time a change in menu items is planned, the local critic or critics should be in- vited over for a 'preview.' If the critic accepts the invita- tion, they should be brought into the kitchen where the item is gone over from its raw state until the final product is complete. The critic should view how the product is made and chefs should be encourag- ed to converse freely with the critic. "Even if the critic declines the invitation, he or she feels good thinking their opinion is respected enough to ask them to sample an item prior to in- troducing it to the public. This is the first step in form- ing a working relationship with the critic. But restaurant people should remember, nothing will ever happen unless they take the initiative to make it happen. "Let's say that the restaurant was just reviewed and the critic implies in his or her article that a poor or below-average grade of beef is used, or that the clam chowder has an unusual taste, or perhaps the review says that a particular sauce is tasteless. What course of ac- tion can be taken against the critic's personal taste or lack of it? "With a great deal of diplomacy, a letter should be written to the editor of the newspaper the critic works for asking that it be printed in response to the review. "If the critic has implied that a below-average grade of meat or fish is being used, a copy of the supplier's invoice whould be submitted showing that top grade products are being used. The letter should also state this fact. "If the reviewer remarks that the clam chowder has a `strange' taste to it, then the letter should list all of the in- gredients and let the public judge for themselves if the chowder sounds good. "Newspapers are obliged to print letters to editors that clarify or respond to subjects their people report on. Those in the restaurant business should take advantage of this free publicity and at the same time tell their customers what is really going on in their restaurant. "All that I have written up to now deals with one in- dividual, the critic. But what about the hundreds of critics that visit a restaurant every week — the customers? How sure are owners that every customer who leaves their restaurant is planning to return? "The only safeguard against the restaurant critic and the critical customer is to stay close to all phases of the operation and never rest on previous laurels. Negative remarks spread by word of mouth from dissatisfied customers will cripple a restaurant." ABOUT 750 PEOPLE made Michigan the Bountiful by City of Southfield and Chefs de Cuisine Association a big success at the Southfield Pavillion . . . All proceeds will be sued for MCCAS Scholar- ship Fund for students in the culinary arts. Last year's first-time atten- dance was 600, not the 1,000 figure presented by eager beaver publicists . . . But the 750 number made it more successful tha the '88 event . . . and the 1989 food fantasy was also much better. ENRICO CARUSO Socie- ty is every Wednesday night, 7:30 to 10:30 p.m. at DePalma's Restaurant on Plymouth Rd., two blocks west of Merriman in Livonia . . . Arias and duets plus Caruso-famed Neopolitan songs are performed by members of the Verdi Opera Company, soprano Gina D'Alessio, baritone Dino Valle and their fine accompanist, pianist David Wilson. HERSHEL'S DELI - & Bakery on W. Big Beaver in Troy, plus all its other eateries by the same name, will soon be purchased by Spoons Restaurants. WHEN COMPANY open- ed on Broadway in 1970, it was impossible to find a review that didn't praise the music, the lyrics, the book, the concept, the wit, the brilliance, the intelligence .. . Critics called it an analysis of love and marriage, a musical adventure, even a work of art . . . The staid Financial Times thanked God for a splendid American musical . . . And Stephen Sondheim won Tony Awards for both music and lyrics. Although many believe that Company is a "New York show,", Sondheim disagrees . . . He has always said it's an urban show reflecting the pressures of big city life .. . any big city . . and relation- -4 14 1