Tom Peristeris and Family and Rick Rogow and Family
Wish Their Customers and Friends
A Very Happy, Healthy and Peaceful
Passover.

a waiter, waitress or even a bus-
boy should do the greeting be-
cause there's something special
about being acknowledged im-
mediately.
Nothing is more frustrating to
customers standing around a
"Please wait for the hostess to
seat you" sign than being ignored
by every waiter or waitress who
passes by, Mr. Siegel agrees.
`The customer is always right"
still rings true. Even the picky
complainer who claims the
French fries are soggy, the let-
tuce under the coleslaw is wilted
or the glass looks spotty should
be satisfied. If a waiter or wait-
ress loses her cool and refuses re-
quests in a hostile tone, patrons
across the room may think
they're picking on the complain-
er.
Managers and owners aren't
dictators. They need employees
to run their business. It makes
sense to treat them well so
they'll do their best for the cus-
tomer.
Good waiters and waitresses
often tell customers their names
for a special, friendly touch. They
take orders as soon as possible
after giving diners time to study
the menu. Relishes and water

The customer can
make an impact.

should be delivered early.
Orders for cocktails are taken.
Then at the right moment, ac-
cording to the diners' wishes and
the restaurant's custom, food and
dinner wine orders are taken.
Some waiters and waitresses
have a sixth sense about proper
timing and don't keep nagging
customers to order dinner when
they're relaxing and conversing
over a cocktail or apertif.
Dirty dishes should be re-
moved from the preceding course
before serving the next one. Not
doing this is a source of many
complaints among diners.
It's a good idea for the waiter
or waitress to wait a couple of
minutes after the main dish has
been served to ask if everything
is all right or to fill any last-
minute requests.
Customers are kept happy
when waiters, waitresses and
busboys are on the alert through-
out the meal to anticipate the
need for more butter, margarine,
bread, rolls, cream, coffee or tea.
It saves a lot of impatience and
frustration.
Waiters or waitresses who tal-
ly the check before they're sure
the customer has been given
everything he or she wants is
looking for a skimpy tip.
Customers may always be
right but they should also be fair.
Patrons who are displeased by
the food rather than the service

often decide they should leave a
meager tip or even none. But the
size of the tip shouldn't be re-
duced unless you've gotten poor
or indifferent service.
There's nothing ruder than a
customer who snaps his or her
fingers for the waiter or waitress,
raves and rants about the food
and tells the server to eat it him-
selves or throw it back in the
chefs face. The other diners at
the table usually cringe and turn
red when this happens.
It's not fair to complain about
a tough steak after you've cleaned
your plate. Many customers seem
to lack the self-confidence to re-
port something wrong, especial-
ly when their dinner is the only
one out of four at the table that
isn't satisfactory.
A sharp server can often spot
dissatisfaction by a sidelong
glance between two diners, the
turned down corners of someone's
mouth and the mumbled re-
sponse, "It's OK, never mind,"
when the customer really
wants to tell the waiter or wait-
ress the steak is tough or too well-
done.
It's not fair to bring a tired, ir-
ritable, screeching baby to a
restaurant. Customers in the
restaurant pay a high price for
their meals and they're entitled
to relax and enjoy their dinners.
A smart manager should provide
carry-out service for the parents
so other diners don't have to suf-
fer continual disturbance.
It's really unfair to make a
reservation for 12 on a busy Sat-
urday night, not call to cancel and
never show up.
Getting back to pet peeves of
customers, have you ever spent
an evening in a restaurant where
your enjoyment of well-prepared
food and stimulating conversa-
tion was thwarted by atrocious
background music? Soft music
with favorite melodies makes an
empty restaurant feel less emp-
ty, sets a relaxing mood and
makes intimate conversations
possible. Evenings are enhanced
by musicians playing piano,
guitar, violin and other instru-
ments.
Customers often have corn-
paints about the service they re-
ceive in restaurants, but
according to "Hospitality," a
newsletter published by the
Waiters Association, patrons are
not always on their best behav-
ior either.
Among long-time waiters most
frequent grievances are: lack of
manners; asking the server to do
things they should do themselves,
such as cutting their children's
food; not mentioning a mistake
until the meal is over; people who
order an extra item and complain
when it appears on the check;
people who tip a bad server as
much as a good server; tying up
a server's table for an unreason-
able amount of time and not corn-
pensating him for it. ❑

Thank You For Your Wonderful Support In Welcoming
the best Greek food this side of Greektown, featuring the
finest lamb chops among other excellent Greek favorites.
Great atmosphere. Terrific service. Moderate prices.
Join Us For Lunch or Dinner.

MATZO AVAILABLE FOR THE PASSOVER HOLIDAY

Let Us Cater Your Next Affair.
Now Accepting Reservations For All Private Occasions.
LIVE JAZZ Thurs. 8 p.m. to 12 Mid. & Fri. 9 p.m. to 1 a.m.
featuring KEVIN CROSBY AND DAVID BALL
6199 Orchard Lake Rd. (N. of Maple) West Bloomfield 7374600

Marty and Karen Wilk
And the Employees Of

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

Most Sincerely Extend Wishes
To Our Customers and
Friends For The Utmost
In Health and Happiness , l,
On the Occasion Of

PASSOVER

28875 FRANKLIN ROAD AT NORTHWESTERN • Southfield • 358-3355