Restaurant Man (1954-1960)

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Sat Nov 11 03:01:54 UTC 2000

   I checked THE RESTAURANT MAN at the end of its run (about 1920-1960).  It
contained some food items, some drink items, and some epigrams/humor.
   I'll read more of THE MIXER & SERVER (in the Science, Industry & Business
Library) next week.  The LOS ANGELES FREE PRESS is physically located in the
genealogy division (the newspaper division will no longer retrieve it for me)
and I'll continue that next week as well.

December 1954, RESTAURANT MAN, pg. 12, col. 2--Where there has been a large
influx of Puerto Ricans the taverns have been hit very hard as the so-called
"Spics" are a low income group and with large families can't afford to
patronize bars.

February-March 1955, RESTAURANT MAN, pg. 12, cols. 1-3--(The story of Irish
coffee.  John Boning, the director of the Bartenders School, 201 West 49th
Street, NY, wrote a regular column for the RESTAURANT MAN, but I didn't find
much worth recording--ed.)

August-September 1955, RESTAURANT MAN, pg. 28 ad for New York's Famous
Knickerbocker Beer--LESS "FILLING."
(Tastes great?--ed.)

June-July 1956, RESTAURANT MAN, pg. 11, col. 2--He has coined the slogan "The
Home of Sizzling Steaks" served on platters to a discriminating clientele.
(Fred Wolff of the Gourmet Restaurant of Philadelphia.  See "Don't sell the
steak, sell the sizzle" in the non-working ADS-L archives--ed.)

August 1956, RESTAURANT MAN, pg. 3, col. 1--It is the type of salesmanship
expressed by the late Willie Howard, the famous Broadway comedian, when he
said, to sell a man a coat who wants to buy a coat isn't salesmanship, but to
sell a coat to a man who doesn't want to buy one--that's salesmanship.

August 1956, RESTAURANT MAN, pg. 18, col. 3--Never question your wife's
judgment--look at who she married!

Sept.-October 1956, RESTAURANT MAN, pg. 24, col. 3--A bigamist is a man who
makes the same mistake twice.

Sept-October 1956, RESTAURANT MAN, pg. 26, col. 3--SAY IT WITH A SMILE!

Sept.-October 1956, RESTAURANT MAN, pg. 27, col. 1--(Drawing of a chef.  He
winks his eye and gives the "OK" sign--ed.)

March 1957, RESTAURANT MAN, pg. 20, col. 1--In the old days before
Prohibition the bars of the Grand Union, Belmont and Manhattan hotels, now
but memories, were veritable beehives before train time.  They were nicknamed
"coaling stations" where comuters got steam up for the travel homeward.

Januuary-February 1958, RESTAURANT MAN, pg. 23, col. 2:
   Crepes Suzette were originated by Prosper Montague, then Chef at the Cafe
de Paris, in Monte Carlo.  They were concocted for King Edward VII of England
and named after Suzette, the beautiful and attractive flower girl His Majesty
   Actually the crepes as they are made today are far different from the
crepes suzette recipe which is immortalized by Prosper Montague in his cook
book "Le grand livre de la Cuisine."  According to his recipe, into the
appareil goes Ciracao and Mandarine Sucre.  Then the crepes anre spread with
the following mixture, 100 grammes powder sugar, 1/20 of a litre of Curacao
and the juice of a mandarine, well combined.  The crepes are folded in 4 and
sprinkled with powder sugar.
(See my previous "crepes suzette" posting in the non-working ADS-L

March 1958, RESTAURANT MAN, pg. 19, col. 3--Nothing is really work unless you
would rather be doing something else.

March (re-check--this copy is mangled) 1958, RESTAURANT MAN, pg. 26, col.
2--A winner never quits and a quitter never wins.

Sept.-Oct. 1958, RESTAURANT MAN, pg. 22, col. 3:
Said a monk, as he swung by his tail
To the little monks, female and male:
"From your offspring, my dears,
In a few million years,
May evolve a professor in Yale!"

March-April 1960, RESTAURANT MAN, pg. 3, col. 1--THE SIZZLING SIXTIES.
THERE'S an old saying that a bad beginning frequently means a good ending.
Certainly the so-called "Sizzling Sixties," as the present decade has been
named, got off on the wrong foot.

AT CONVENTION.  (The cooking is in "electronic" ovens--ed.)

Sept-Oct. 1960, RESTAURANT MAN, pg. 20, col. 1--He who has Health has Hope,
and he who has Hope has everything.


November 1954, RESTAURANT MAN, pg. 17, col. 2--If you had mentioned "coffee
break" a couple of years or so ago, few people would have understood what you
were talking about, but that strange sounding term has now become very
familiar to our ears but somewhat ominous to cafeteria operators because they
have lost much of their former business to counter service restaurants and
luncheonettes on account of this so-called coffee break.  (BREAK up that
sentence!--ed.)  During the Korean War a shortage of office workers,
particularly stenographers, developed and there was considerable pirating and
switching of jobs for money considerations.  Some far-sighted office
personnel managers thought up the idea of giving the girls a break during the
morning for coffe (sic) and a snack, hence the name.  It worked very well as
a harmonizer and promoter of good employer-employee (Col. 3--ed.) relations
and was extended to the afternoon when another break was permitted.  Before
these breaks were instituted the average office w
orker had a good appetitie when lunch time arrived which he or she proceeded
to satisfy with some substantial food at a service restaurant or cafeteria to
carry them through till dinner time.  But that is all changed now and instead
of a regular meal they have a light snack for lunch now and another in the
afternoon.  So we seee thousands of office owrkers acting very much like
pigeons, always eating but always hungry.  That is why the cafeterias don't
get much of this business and why the Chock Full O' Nuts stores and similar
counter service places and soda luncheonettes in the office building
neighborhoods are crowded at nearly every hour of the day while the other
restaurants are practically empty in the mornings and early afternoons.  As
an illustration of the effects of these coffee breaks nearly all the new
restaurant construction is of the counter service and luncheonette type.

May 1955, RESTAURANT MAN, pg. 19, col. 2:
   The Fraternal Order of Police, 35,000 strong, have thrown their backing
behind a campaign to reduce automobile accidents during the summer months, by
urging motorists to make periodic stops for relaxation and coffee.
   (Col. 3--ed.)
   "For Safety's Sake--Stop--For a Coffee Break."

May 1955, RESTAURANT MAN, pg. 22, col. 3:
   It is human nature to abuse a privilege, so it is not strange that many
office workers who had been permitted by their employers to take a
coffee-break in the morning and another in the afternoon took advantage of
these breaks by staying away from their duties much longer than their
employers had inteded.  Consequently a number of office managers have
cancelled the privilege and have made arrangements with restaurants in their
immediate neighborhood to supple the coffee and other items to their offices.

January-February 1959, RESTAURANT MAN, pg. 16, col. 1:
   The majority of office workers in the United States and Canada now have
two coffee-breaks a day rather than one, the National Office Management
Association reported in a special bulletin to its 18,000 members. (...)

(OED has "coffee break" from 1951.  The hyphenated "coffee-break" is not
distinguished.  See previously "coffee break" postings in the non-working
ADS-L archives--ed.)

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