Unfair to dove hunters
His article in the Sept 21-27 Northern Express Weekly made it obvious that Robert Downes #1, isnt a hunter; #2, is against hunting; and #3, wrote an article without getting the true facts. He had no input from any hunting group in defense of dove hunting. Where is the fairness there? His word useage was biased and used in such description to upset the public against hunting. Using terms such as feathers will fly,“ “under the gun,“ and using “killed“ instead of “harvested,“ “easy kills, easy targets and practically sitting ducks“ showed his bias and ignorance on dove hunting.
And Julie Bakers (from the Committee to Restore the Dove Hunting Ban) comparing the symbolism of shooting doves to burning the U.S. flag. Shame on her for that comment. And her comment stating, The majority of hunters in Michigan are opposed to hunting doves,“ I find unbeliveable. There may be some that wont hunt doves but arent opposed to ones that want to hunt doves. And her statement that, When we travel around the state speaking out against dovehunting, a lot of sportsmen join us. They‘re not truely sportsmen if they join up with her. Sorry, Robert & Julie, you can fool some of the people sometimes. I know most people will see the onesidedness of his article and the inaccuracies and will let their feelings be known.
Howard Parker via email
I Object, part II
I found David Halperins letter, “I Object,“ amusing, but the responses to his letter have been absolutely hilarious! They have confirmed everything he was poking fun at.
Judith Albers TC
(Halperin wrote a satirical letter about people objecting to the use of TC‘s Open Space and some readers missed the point. -- ed.)
Tips for Rick
Recently I came across Rick Coatess article, “Tips on Tipping,“ and as a person who has worked in and out of the of service industry for the past 10 years, it intrigued me. He stated many good points regarding tipping percentages, service standards, and other key etiquette protocols for both guests and workers within the industry. However, I walked away feeling as though he was merely appeasing service workers with his opening paragraphs to get to his bigger point, as he stated to those in the industry to Shape up.
He continues by saying, Great service is available everywhere, regardless of the community, which is in response to those who excuse their efforts by saying this is not Chicago or New York, where supposedly the service is better and with a smile? I have patronized many of our local establishments on multiple occasions and rarely experience below average service as he states. Admittedly, there have been many times where the service has been average, but there have also been many times where the service has been above average.
However, by stating the service industry has resorted to the goal of average service is like saying journalism has resorted to those same standards by not looking at the whole picture. Later, he provides his reasons for such inadequate service such as high turn-over rates, lack of training programs, and server attitudes, and continues with his suggestions for servers on how to earn their tip, assuming they just expect it. In the past and the present, I have had the pleasure of working with many professional people whose main goal is quite contrary to what Mr. Coates assumes.
Although, those reasons do occur much like any other industry, I have to wonder if Mr. Coates has ever worked in the service industry before. If so, he would know it can be demanding at times, too.
Granted, no work is being taken home at night, but what about the guest who comes in 15-30 minutes after their reservation time without calling? Or the guest that wanted a reservation that wasnt available, and comes in at that time anyway expecting to be accommodated. Or the guest that sits at the table way beyond the completion of their meal even when people are standing at the door. Or the guest that finally orders after sitting for about a half an hour or the one that wants their food immediately upon arrival.
Many aspects affect the spacing of tables and consequently, the overall flow of service within any establishment. As servers, you try to make each experience a great one for every guest, and would say it is the responsibility of the guests as well as the workers within the industry to raise the standards.
So, yes, Mr. Coates, no one intends on giving bad service, just like no one intends on providing bad journalism, but, thankfully, you still earn your wage.
Kelly Blair Lake Ann