100%

Scanned image of the page. Keyboard directions: use + to zoom in, - to zoom out, arrow keys to pan inside the viewer.

Page Options

Share

Something wrong?

Something wrong with this page? Report problem.

Rights / Permissions

The University of Michigan Library provides access to these materials for educational and research purposes. These materials may be under copyright. If you decide to use any of these materials, you are responsible for making your own legal assessment and securing any necessary permission. If you have questions about the collection, please contact the Bentley Historical Library at bentley.ref@umich.edu

December 29, 1995 - Image 98

Resource type:
Text
Publication:
The Detroit Jewish News, 1995-12-29

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

THE ENVOY CAFE

Casual Dining

DAILY LUNCH &
DINNER SPECIALS

Welcoming The New Year
With Fun And Wishes

I VO

JA ON WEEKEN

Thursday, Friday & Saturday S ing at P.m.

33210 W. 14 Mile at Fa
Rd.,
West Bloomfie
IN SIMSBURY PLAZA

Serving From: Mon.-Thurs. 11-10.
Fri.& Sat. 11-11

.-Sunday 5-10

856220

B N E.-YAlkD EAR.13 kk

OPEN 7 DAYS —11 a.m. to 12 Mid.

I

1

r BBQ RIBS • WHOLE

SLAB
FOR 2
$2 OFF

• 1 COUPON PER ORDER
• DINE IN OR CARRY-OUT
• EXPIRES 1-11-96 JN

1

VICKEN
FOR 2
$2 OFF

• 1 COUPON PER ORDER
• DINE IN OR CARRY-OUT
• EXPIRES 1-11-96
JN

WE SERVE
FRESH WHITEFISH $595
INCLUDES: POTATO, SALAD OR

COLE SLAW AND BREAD

31006 ORCHARD LAKE RD. AT 14 • Farm. Hills • 851-7000

,
1110W

-# fi



"

tWeJnitmeortei

• Breakfast • Lunch • Dinner

Ij

In a beautiful atmosphere of
casual elegance for gracious dining.

Open 7 Days
Monday-Saturday 7 a.m.-9:30 p.m.
Sunday 8 a.m.-9 p.m.

West Bloomfield Plaza
6638 Telegraph and Maple

r

851-0313

1

COUPON

HAPPY NEW YEAR

J E W IS H N E WS

FAMILY ITALIAN DINING & PIZZA

"RATED #1 BY THE ONES WHO COUNT-OUR CUSTOMERS"
4033 W. 12 MILE, 3 Blks. E. of Greenfield
Berkley 548-3650

DAILY LUNCH & DINNER SPECIALS

New Year Wishes For 1996

OF F

ON FOOD PURCHASES
OF $6 OR MORE

DINING ROOM, CARRY-OUT

• 1 COUPON PER TABLE
• ONLY ONE COUPON PER PURCHASE • NO SEPARATE CHECKS
• EXPIRES 1-31-96
• COUPON NOT VALID WITH DAILY SPECIALS

BO

erriment will again
take hold with the ar-
rival of soon-to-come
1996 ... as expectations
hit their usual heights for
dreams come true.
Restaurants are expecting a
banner year ... Many will keep
the regular menu and prices ...
Others will take best-sellers and
make special New Year's Eve
bills of fare with slight increase
in tariff ... Packages by many
restaurants and hotels, for the
most part, will stay at the same
price as last year or be insignif-
icantly raised.
Just about all will again give
the fun hats, confetti, balloons
and noisemakers.
The usual home parties and
Times Square ball-watching via
television have their places for
folks who don't like going out on
New Year's Eve.
The habitual crazy drivers
will be riding two lanes again, so
protect yourself by staying away
from them ... For that matter,
don't take chances ... give your-
self plenty of distance from all
cars.
And for Pete's sake (and your
own), don't drink and drive ... If
you do want to whoop it up with
extra sauce, let someone else in
your party take the wheel ... or
grab a cab ... You may not think
you had too much, but slower re-
flexes can result in quicker rides
to the hospital.
If you're going to a hotel par-
ty, make plans to stay there ...
It's the safest thing to do.
There'll again be open houses
galore at dining and entertain-
ment spots ... However, it
doesn't guarantee that you'll get
in ... Reservations aren't need-
ed, but call ahead to make sure
there is room for you and your
party ... Places with open hous-
es are also expecting a boom
evening.
Remember...this is New
Year's Eve...Things can get pret-
ty hectic in restaurants... so bear
with the owners and employees
who will try their best to make
certain all enjoy themselves.

JN

... That Michigan gets its due
recognition as a culinary biggie
in the United States ... It has
more certified master chefs per
capita than any other state in
the Union (New York has the
most because of the many who
are instructors at the Culinary
Institute of America in Hyde
Park, NY) ... and loads of
other excellent executive
chefs.

That Phyllis Tyner gets her Press; Mitch Albom, Detroit Free
Press; and George Cantor, De-
hole-in-one.
That Matt Prentice keeps on troit News, never run out of
opening new restaurants ... He things to write about.
That waitpersons stop saying,
knows what to do with his down-
"What are we having?" unless
pat success pattern.
That waitpersons don't serve they want to join us.
That somebody gives
across us unless they
Joe Falls some new
want their arms chewed
jokes to use in his Sun-
off ...(they're excused if
day Detroit News
we're in a booth).
sports column.
That Molly Abraham
That waitpersons
returns to the Free Press.
tell prices on specials
That Joan and Dr.
without being asked ...
Don Wittenberg open
and so many learn
Healthy Jones again.
DANNY RASKIN
what the specials are
That some restaurant
LO CAL
before coming to work
owners trying to get rich
COLU MNIST
... instead of reading
quick, get smart instead
from a paper.
and stop their rip-off
That restaurants treat single
tactics because customers ab-
solutely won't be back ... You'll diners- as well as they do groups
notice this much more among of people.
That bread baskets are im-
those who have no knowledge
whatsoever of the restaurant mediately refilled without ask-
ing.
business.
That restaurants volunteer to
That Bob Talbert, Detroit Free
remind you of your reservation
by a phone call instead of asking
you to call back to confirm it ...
Like Jaye Cooper, general man-
ager at Ristorante Di Modesta
on Northwestern Hwy., for ex-
ample, who makes it a point to
remind customers.
That non-smoking sections
are clearly separated from smok-
ing sections ... at a distance
where the smoke doesn't drift
over.
That the people of Michigan
really appreciate folks like Mike
and Marion Hitch and their fam-
ily.
That children are served first,
and the children are given ap-
propriate-sized glasses for their
drinks.
That buspersons don't take
away bread and butter dishes
until you are completely finished
with your meal.
That servers check to make
certain there are no smudges or
lipstick stains on glasses before
they are put on the table.
That waitfolks learn what
they are talking about when ex-
plaining foods.
That waitpersons let you taste
the food before asking if you
want ground pepper.
That used dishes are cleared
away without waiting until
AIL everyone is finished with his
plIkk41
meal.
restaurants
That
thank you for taking the
time to call and cancel a
reservation.
That nasty notes are
not sent to people who can-
cel their reservations ... without

Back to Top

© 2024 Regents of the University of Michigan