Su namer
477-6103
FREE
ADMISSION
pleasures
Fax. 477-7541
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IC P NET
ARCADE GAMES ICE CREAM BUMPER CARS PARTY ROOM
FAMILY ENTERTAINMENT
Make The Kitchen
Work Harder
INDOOR
FERRIS WHEEL!
31530 GRAND RIVER Located Inside UpTown Farmington Plaza Just West of Orchard Lake
Conte join in the fun. Great family entertainment including Bumper Cars, Arcade
Games, Ice Cream, Pizza and More! Party Room also available for Birthday Parties.
PRISCILLA LISTER SPECIAL TO THE JEWISH NEWS
Mon.-Thurs. 11 am-10 pm • Fri. & Sat. 11 am-12 midnight • Sun. 11 am-10 pm
O ur Birthday PartyIncludes:
• Reserved Table Space for 1 '/2 Hours With:
• Plates - Napkins - Balloons - Hats
• 1 Large Pizza with your choice of 2 Toppings
For Every 4 People in the Party (3 slices per person)
• Pitcher of Pop for Every 4 People in the Party –
Plus 1 Free Refill for Every 4 People
• 15 Tokens for the Birthday Person and
8 Tokens for Every Guest.
• A Special Gift for the Birthday Person!!
• A Host or Hostess to Personally Serve
You and Your Guests
• $25 Deposit Required for Parties of 24 People
or under – Over 24 People $50 Deposit
PARTY PACKAGE PRICES:
BIRTHDAY PERSON—I
IS FREE
I With Booking of Birthday Party Of 8 Pao* or More
Not
I
IN
void With Other Coopons
With Coupon Only
I Not Valid W3t1 Any Other Offer One Coupon Per V&
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SPECIAL
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520- 1101olas
$ 1495
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20 FREE TOKENS
1
I 4 FREE BUMPER CAR RIDES
I With Purchase of 2 Large Pizzas
GROUP
RATES
AVAILABLE
with One or More Toppings
I
Ei
$5.95 Without Bumper Car Ride
$6.95 With One Bumper Car
Ride for Each Person
$7.95 With Bumper Car Ride & Ferris Wheel Ride
$8.95 With Bumper Car, Ferris Wheel, Cake & Ice Cream
One Coupon Per Visit
•
Not Valid tilth Any Other Offer
Seetreet 9a0aley 94.4t Ara
Ow lArgo Pia: with Gesso & Choice of 1-2 Toppings
I Ow Inkier of Pop — Yoor Oaks
/ 12 Tokio
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SAVE $1.00 PER PACKAGE PRICE
FOR PARTIES MON.-THURS.
95
Cara nags
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4 Any Odor Off erOne Coupon
Per Ifsit
FREE
r
1111400/SUNGLASS TINT
With Any Sunglass Frame
and Lens Purchase
L
COMPLETE EYE EXAM
75
Includes Glaucoma Test
(all Now To Arrange An Eye Exam - Limited Time Offer
r
V I VISION,
SION, BAUSCH Es LOMB
Frequent
Disposable Your Choice
Replacement 6 Pairs
12 Pak
Of
1 Year Supply
6 Month Supply_
SOFT CONTACT LENSES
'14971.
0
Complete Program Includes Eye Exam, Lenses, Care Kit &Follow-Up
ExAm - With Coupon Only
L
G LASSES COMPLETE
$44
$59
Single Vision
Bifocals D
Includes Frames, Plastic Lenses & Tint Up To 5000D
With Coupon Only
CENTER
OPTICAL
6 • summER 1995 • s-rrix
3A'
■
Center
Optical
1 Orchard Lake Rd.
Prescriptions Filled - All Major Insurance Plans Accepted
251,11 Orchard Lake Rd. 128 W. ELEVEN MILE RD.
(Between Cass Lake & Middlebelt)
N4
1 1 /2
BLOCKS
EAST
OF
1-75
SYLVAN LAKE
MADISON HEIGHTS/ROYAL OAK
682-6448
541-8686
J
Ergonomics has found a wide fol-
lowing in workplace design. To-
day it's also finding its way into
the kitchen.
Ergonomics basically ad-
dresses making work more
healthful by making the envi-
ronment fit the individual more
comfortably and properly. In the
kitchen, ergonomics may mean
rethinking its traditional design
that has been with us since the
1950s.
The "work triangle" in kitchen
design has been the primary con-
cept since the '50s and refers to
the location of the three basic
work areas: refrigerator, sink
and range.
"By following the triangle phi-
losophy today, what you do is cre-
ate enormous limitations," says
Donald E. Silvers, a kitchen de-
signer, chef, lecturer and teacher
who is one of only about 2,000 cer-
tified kitchen designers in the
United States, as named by the
National Kitchen and Bath As-
sociation in Hackettstown, N.J.
"The average mind that
seems to be designing our
kitchens today needs to define
the concept of cooking. They
seem to think it's the ubiquitous
roast with four baked potatoes,
salad and a vegetable cooked on
top of the stove," says Silvers,
principal of the Los Angeles-
based Kitchens and Other En-
vironments by Design.
`They don't know from steam-
ing, grilling, braising, poaching,
baking, roasting, candy making,
pasta making. Nor do they un-
derstand the traffic flow by sep-
arating it to make sure dirty
dishes never cross a cook's path.
Because (most designers) don't
cook, they create environments
that look wonderful; too bad you
can't cook in them."
Silvers has written a book,
The Complete Guide to Kitchen
Design With Cooking in Mind
(Newmark Management Insti-
tute), in which he tries to help
consumers and designers re-
think the basics of good design.
"Picture a kitchen, 150 square
feet average," Silvers said. "Gen-
erally we put a sink in by a win-
dow. And often there will be the
stove on an island right in front
of that sink. We've created 150
square feet but put the entire
work energy into 3 feet of space
— between that stove and sink.
That 3 feet becomes the total are-
na for the kitchen and every-
thing gets jammed there."
Instead of following the tri-
angle theory, Silvers recom-
mends following flow patterns
first, "then appliances that dri-
ve the design, because it is ap-
pliances that will create
limitations for the menu of your
kitchen," he says.
He recommends that the
work areas should be split apart
from each other, especially sep-
arating preparation areas from
clean-up areas, each with sinks.
"You can do this in 150 square
feet and you've actually doubled
the usable size of the kitchen,"
he says.
He also thinks the kitchen de-
sign should flow from the size of
your dining room.
r'
"The volume of food the
kitchen produces is the criterion
from the cooking point of view.
The moment you cook for eight to
12 people, then you have to go to
a better kind of cook top because
small ones just won't handle that.
And one of the biggest mistakes
is to build from the minimum in-
stead of the maximum. If you
build to the maximum of people
you entertain, it's no harder cook-
ing for 12 than for one."
Cook tops are another con-
cern that readily address the
ideas of ergonomics, Silvers said.
"We as human beings want to
function horizontally, but the
very nature of major cook tops
makes us buy cookware that
makes us work vertically," he
said. For example, if you're cook-
ing beans for 12 people, you use
a very tall potthatvill- require
you to stand over it and stir.
"Given a decent-size burner,
you should take a 13-inch fry
pan, put the beans in that, in-
stead of having it 10 inches tall,
it's 3 inches tall and you can cook L\
far better beans in half the time."
KITCHEN page 8