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January 05, 1990 - Image 80

Resource type:
Text
Publication:
The Detroit Jewish News, 1990-01-05

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

BEST OF EVERYTHING

One of Metropolitan Detroit's Most Beautiful
and Exciting Restaurant-Lounges
Presents

NEW ENGLAND
LOBSTER FEAST

A Whole List Of Complaints
For Your Favorite Restaurant

• 1 POUND LIVE LOBSTER
• KING CRAB
• STEAMER CLAMS
• MUSSELS
• REDSKIN POTATOES
• CORN-ON-THE-COB
• SOUP & SALAD

DANNY RASKIN

Local Columnist

AVAILABLE MON. THRU THURS. $ 21 00

Entertainment & Dancing
Tues. thru Sat.

per pers.

28875 FRANKLIN RD. at Northwestern Hwy. & 12 Mile
Southfield
358-3355

Restaurant

6066 W. MAPLE RD.

ch7 ard7Lake Rd.

rthlof 6
0r5
N o o t 5

O

CARRY-OUT DEPT.

NEXT DOOR TO OUR FULL-SERVICE RESTAURANT

Featuring
• Pizza • Ribs • Greek Salads • Lasagna
• Chicken • Sandwiches • Etc.

OUTDOOR & INDOOR CATERING FOR ALL OCCASIONS

1

11

I COUPON I

$2 OFF DINNER

FOR 2

SLAB OF RIBS

I

COUPONI

BUY 1 PIZZA

1

GET SECOND SAME
PIZZA FREE

INCLUDES GREEK SALAD & BAG
OF BREAD STICKS
CARRY-OUT LOCATION ONLY
CARRY OUT LOCATION ONLY • Expires I-31-90i L1 Coupon Per Purchase
Expires 1-31-90 j

Alias

FAMILY DINING

Homemade From Natural Ingredients
Dunia and Ed Farah Invite You To Enjoy

American & Lebanese Cuisine

j.

: u si . v
vp.o. s. :• 0

NEW

, • orAL BI

DI SCOUNT

PRICED
BREAKFA ST
MENU!

DINNERS
FOR 2
AND
EARLY BIRD
SPECIALS

,71 includinging
2 F0 (8
Or Ecfr,„ B

"Y

ird)

OFF-PREMISES

CATERING
Sun. thru Thurs. — 7 a.m.-9 p.m.
Unbelievable Prices
Fri. and Sat. — 7 a..-10 p.m.
Early Bird Dinner
27167 Greenfield, just N. of 11 Mile • 559-8222

Daily Specials

RED DEVIL

Italian American Restaurants

GREAT PRIME RIB A SPECIALTY

DELICIOUS VEAL & PASTA DISHES

YOU'LL LOVE OUR HOMEMADE GARLIC STICKS

15837 FENKELL

AWARD
WINNING
PIZZA

60

1 BLK. E. OF GREENFIELD

I

27641 JOHN R

Detroit

273-8844

FRIDAY, JANUARY 5, 1990

CARMEN'S
RED DEVIL

I

BET. 11 & 12 • MADISON HEIGHTS

542.9800

W by don't waiters and
waitresses smile
more? Ira Brichta,
president of his own Chicago
marketing communications
firm, asks in Nation's
Restaurant News . . .
"Operators should tell them
that being friendly, nice and
smiling means bigger tips .. .
If one more waiter or waitress
announces to me, 'I'm Kathy,
your waitperson for dinner,'
I'll gag," writes Brichta.
"If an operator is going to
charge $3 or $4 for a drink,
wouldn't it make more sense
to be on the generous side
rather than on the skimpy?
Most people remember and
return to those bars that are
munificent when pouring .. .
If I owned a restaurant, I
would have two 'Men's' and
two 'Women's' and hang a
sign on one of them all the
time that said, 'This facility
is being cleaned and sanitiz-
ed for your comfort.'
"Most experienced custom-
ers know that dinner specials
are always more expensive
than the standard menu
items and appetizer specials
are usually a ripoff," says
Brichta . . . "Chipped or
metal-marked china says to
me, 'I don't care about you or
your business' . . . The woods
are full of former restaurant
owners who went broke
because they didn't believe in
advertising.
"It's a stupid idea to charge
more for 'call' brands. It
drives business away in addi-
tion to admitting that your
bar liquor is probably cheap
. . . Soda-fountain-style wine
dispensers are an insult; if
you have to use them, hide
them . . . A nice restaurant
should have a dress code; if
I'm reasonably well-dressed,
why do I have to sit next to
cut-off jeans and T-shirts?
"In hotel dining rooms, why
are women dining alone
always put in a dark corner?
. . . If you like carbon monox-
ide and dirt with your chili
and beans, you'll love the
sidewalk cafes that are
multiplying on Chicago's
North Side.
"If I had a restaurant, I
would always ask my
customers if they had enough
to eat . . . It's hard to believe,
but in this enlightened age
some waiters and waitresses
still think they don't need a
deodorant . . . A mint after
dinner served along with the

check or on the way out is
such a nice touch that it's sur-
prising how many good
restaurants don't do it.
"Resort dining rooms seem
much more organized than
hotel dining rooms . . . Some
restaurant operators think
they are better decorators
than professional decorators;
it's a shame . . . One of the
most disgusting things that
can happen to a diner is to be
eating lunch or dinner and
the busboy starts sweeping
the floor.
"That old cliche about
truck stops having good food
is one of the biggest lies of the
century . . . People who com-
plain are probably the best
and cheapest sources of con-
sumer research a restaurant
can have . . . Most of the time
a maitre d' makes me feel in-
significant, unimportant and
stupid.
"If the fish has bones,
wouldn't it be nice to tell the
customer? . . . Waiters in
many hotel restaurants in
New York City scare the hell
out of people . . . I feel impor-
tant when a bartender knows
my name.
"Here's a note to waiters
and waitresses: Never tuck
the bread tray under your
arm when you are clearing or
setting . . . Yuch! A small dish
of mixed fresh fruit for dessert
is an absolute delight at any
price; with a scoop of yogurt
or ices on top it's priceless.

"Why do some catering and
hospital food-service opera-
tions serve lime and lemon
Jello when everyone's favorite
is red? . . . I'd like to see an
institutional-sized dispenser
of dental floss in the
washroom . . . And since we're
talking about washrooms, I
find it hard to believe in this
day and age that not every
rest room has disposable
sanitary seat covers.
"Recently, I asked for decaf-
feinated coffee and was serv-
ed one of those instant packs!
I thought that by this time
Sanka would have replaced
every one of those things with
freshly brewed coffee . . . Ever
notice how no two Thousand
Island dressings taste the
same?
"Airport food services ac-
tually seem to have improved;
at least, the food has but not
the service . . . Most airline
clubs act as if they're doing
you a favor when they admit
you even though you've paid
from $75 to $150 for member-
ship, even more if you're a
`lifetime' member.

"Now that we're talking
about airlines, I'd like to say
the food in coach class other
than breakfast is abominable.
First class is not a lot better
. . . I think the best meal serv-
ed in the sky is cereal, skim
milk and a banana (untouch-
ed by human hands).
" 'Down-home' spare ribs
are the greasiest, most over-
rated bad food you can im-
agine . . . Thank you for offer-
ing both butter and
margarine in those single-
serve packs . . . McDonald's
has the cleanest rest rooms in
the United States. Even if I'm
not hungry, I'll buy
something just to go to the
chain's rest rooms.
"Why is the food always
lousy at the 'business' ban-
quet at the local hotel? .. .
Room service at a hotel is a

Chipped china
says, "I don't care
about you or your
business."

terrific idea, particularly late
at night. It's a shame that the
food is usually prepared by an
amateur who has been told to
keep portions small and
unappetizing.
"I love those mini pizzas
some restaurants serve as ap-
petizers . . . Coffee on airlines
seems to be getting weaker
and weaker . . . That applies
to office coffee services.
"I think the packages of cof-
fee are down to half an ounce
. . . motivating servers to be
just plain 'nice and friendly'
is one of the most important
and toughest jobs a manager
has . . . Restaurants that
make their own bread and
rolls should be given the
golden 'customer-caring'
medal.
"I've never seen black pasta
that wasn't green . . . In most
restaurants the house dress-
ing that's served on the house
salad is something I would
never serve in my house .. .
Head waiters or maitre d's
who wear tuxedoes at lunch
time are a real turn-off.
"How much water is really
saved by not serving it? .. .
While a patron waits for a
table, whether at the bar or
not, free appetizers like pizza
bread served piping hot are a
delight and make waiting
very tolerable; it also makes
me want to return to that
restaurant again . . . I'd pay
$2.50 to $3.50 for a good low-
fat, frozen yogurt dessert
without a moment's hesita-

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