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the YiW aae JOURNAL VOLUME SIX, NUMBER THIRTY EIGHT 4512 W. RTE. 120. MC HENRY, IL 385-0900 APRIL, 1984 IN RESTAURANTS Cooking Good Food--Is Only Half the Battle Providing Good Service--Is Just As Important! It is most important that customers are given prompt attention as soon as they are seated. There should be no gaps, no pauses before they are given a menu or offered a cocktail. There's no more deadly or quicker way to destroy a good first impression than to seat guests and then have nothing happen. From there, the waitress or waiter has to have developed a sense that tells her when to be at the table, when not to be, when to be seen, when not to be heard. That's something that comes with paying attention and from ex­ perience. The waitress is responsible for all the tables in her station all of the time. She should always be accessible, even if that means having eyes in the back of her head. Toward the end of a lunch or dinner period, service sometimes slacks off as the staff is anxious to go home. But if you are open and you have customers no matter what time, that service must remain full-tilt. With this in mind, let us be the best restaurant in our area that provides always good, consistent service to its customers. You know they will love it!