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April 28, 1989 - Image 80

Resource type:
Text
Publication:
The Detroit Jewish News, 1989-04-28

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

I BEST OF EVERYTHING I

DINING EXCELLENCE
SUPREME CATERING

Slimmery

Continued from Page 70

4

4

donation in this first-time
program of $75,000 . . . Its
chain consists of 530 units, of
which 58 are located out of
the United States . . . and
only 10 are company owned.

Now Appearing

Business Lunches

DENNY McLAIN

The perfect place to make
business an enjoyable experience

FORMER DETROIT TIGER PITCHING GREAT

Elegant Dinners

_ On Keyboard
Mondays thru Fridays

Continental cuisine, fine wines, beautiful
atmosphere and wonderful service . . . the
choice ingredients for a gracious evening
Reservations Accepted

Ask About Our Excellent
Catering Facilities

642-3131

Complete Catering

Luncheon 11 a.m.-3 p.m.
Dinner 5 p.m.-11 p.m.
Friday & Saturday 'til
midnight
Cocktails 'til 2 a.m.

• Bar Mitzvahs • Weddings
• Showers
• Anniversaries
• Bat Mitzvahs • Birthdays
SEE OUR BEAUTIFUL
OUTDOOR ATRIUM

Call DONNA ROSEN

Reservations accepted

642-8890

642-0055

30100 Telegraph in Bingham Farms Office Plaza, Bet. 12 & 13

COMPARE ANYWHERE! ... IF YOU WANT THE BEST

I DINE IN & CARRY-OUT AVAILABLE

BS

HAPPY
PASSOVER

MYSTERY MUNCHER

SEAFOOD

CHICKEN,
RIBS &
SHRIMP
WE
DO
BEST!

_ I 1

GIVE US A TEST! .

I OPEN 7 DAYS. UN:THURS 11-10

R F ASTED
,

FRI.-SAT. 11-11

I

cc

cn

a

w

0
0_
0

118 SOUTH WOODWARD • ROYAL OAK

JUST NORTH OF 10 MILE NEXT TO ZOO

544-1211

cb

QUALITY AND CONSISTENCY IS OUR PRIORITY!

Portrait of
the Great
American
Investor

#

Cafe

29566 ORCHARD LAKE RD.
Just N. of 13 Mile • Farm. Hills • 626.0804
Home-Style Family Dining • High Quality • Reasonable Prices
I COUPON

NOW OPEN
FOR DINNER
INTRODUCTORY OFFER

-------

LARGE, DELICIOUS, HEALTHY

1

HOMEMADE MUFFIN

WITH ALL DINNER ORDERS

MON. THRU FRI. ANYTIME TIL 9 p.m.
WE BAKE OUR OWN DINNER ROLLS!

I

• Expires 5-5-89 JN,i
NEW HOURS: MON.-FRI. 6:30-9, SAT. 6:30-4, SUN. 6730-3

I- • 1 Coupon Per Person

Lunches • Dinners • Sunday Brunch • Cocktails
Beautiful Banquet Facilities

725 South Hunter
Birmingham

Reservations
642-6900

GRfAt ,r7F Su.i.5

SALLY'S SALOON

72

FRIDAY, APRIL 28, 1989

It's his job to know good
advertising—and he also
knows a good investment.
Terry Wilson puts his money
in U.S. Savings Bonds.
Bonds now pay competitive
rates, like money market
accounts.
Find out more, call
1-800-US-BONDS.

Bonds held less than five years earn a
lower rate.
A public service of this publication.

U.S. SAVINGS BONDS

THE GREAT AMERICAN INVESTMENT

writes . . . "The service in
most restaurants is adequate,
some better than others. Pet
peeves are waitresses who
ask, 'What are you guys going
to order?' when there are only
women at the table. After
you're served, these perky
waitresses are likely to keep
asking, 'How are you guys
doing?'
"Another annoying pro-
cedure is the team concept
under which one waitperson
will take an order and
somebody else delivers the
dishes. The delivery person
has no idea who gets what
and has to be instructed, by
the order taker. A third per-
son may clear the half-eaten
meals right from under your
fork. It's a case of too many
cooks spoiling the dinner.
"The perfect waiter or
waitress is low-key but atten-
tive. He or she will greet you
warmly without the usual in-
troduction. 'I'm Kimberly or
Joe (or whatever) and I'll be
your waiter (waitress)
tonight!
"The friendly patron who
cares will ask the waitperson
his or her name. That should
establish an instant rapport
without the trite
introductions.
"The next step is for some-
one to bring water, and
perhaps, bread to munch on.
Some diners like to order
their meals along with the
drinks to save time. Others
enjoy a leisurely cocktail
without rushing to make a
decision on what to eat. The
good waitperson will deter- -
mine this and serve
accordingly.
"When the relaxed diner
has finished cocktail time, the
waitperson returns quietly.
Hopefully, the specials of the
day will be printed on the
menu to save the server from
rattling off a long list of
choices which the patron isn't
likely to remember. The
waitperson should be
prepared to answer questions
about the various dishes and
to recommend a specialty of
the house only if asked to do
so.
Some diners won't order a
second drink unless prompted
by the waitperson. Some
patrons are reluctant to ask
for another cocktail. What-
ever the case, it's OK for the
server to ask if another drink
is desired without being too
aggressive.
"People don't want to be
asked too many questions

when they go out for dinner.
The good waitperson will tell
what salad dressings are
available and whether
potatoes or rice accompany
the dinner. After giving the
diner the choice of potato and
the kind of vegetable being
served, the waitperson has
done what's expected,
pleasantly of course. If you
asked for your steak medium
rare and it's either over- or
undercooked, the server
cheerfully brings it back to
the chef. The patron has an
obligation to be polite and not
blame the employee for
whatever may be wrong with
the meal.
"Most people appreciate
being - asked once if
everything is satisfactory.
The server who interrupts
every few minutes to ask if
the meals are up to par can be
very annoying.
"Just before the customers
are finished, an alert waitper-
son will ask about the coffee
service unless coffee is served
with the meal. Cream, sugar
or sugar substitute should be
provided. Most diners joke
about the calories in the
dessert so that part of the
meal is usually congenial.
"Good waitpersons take
pride in what they do and
they appreciate a compliment
from the customer (not only
about the service but about
the preparation and quality of
the food).

"Service is a two-way com-
modity. If you're rude and
demanding or unreasonably
critical, you probably will
complain about the people
who serve you. If you're pa-
tient and courteous, the
server will most likely do his
or her best to please and
everybody will be happy.
"One last word about the
owner of a restaurant being
there to greet the guests and
make them feel important.
One such onwer complained
that the patrons expect her to
be there seven nights a week
and they're not pleased when
she's off. Being catered to by
the owner is flattering.
Everyone likes that personal
touch. But if employees are
well-trained, the owner
doesn't have to worry about
the patrons. They'll still come
back for more!"
MOTTO OF the comic, ac-
cording to Joey Adams, is "If
you can't think of anything
nice about the guy, let's hear
it." . . . He tells about Don
Rickles, who is ready to fight
the world at the drop of a gag
. . . "I treasure every moment
that I do not see him!' . . . "I
hear Jackie Mason has found
romance," tells Joey. "He's in
love with himself again!' 1:1

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