South Bend News-Times, Volume 39, Number 253, South Bend, St. Joseph County, 10 September 1922 — Page 5

THE SOUTH BEND NEWS-TIMES

SUNDAY. SEPTEMBER 10. 1922

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'jr lu! Breakfast" ar1 "! '1 i : , t hp .i f i r 1 1 a : u :.;.r i. 1 Ohoi'p of "'rr; F1..W 0,;':.m Shr- 1 'h'r",im of Vh it Pi:fY'.l Pico C r.i pn ;:r - !:a-hr i:a-.i:-. W.lt "il. I'n'l; . 1 - 2 i:on-i p coffr. T'ot t-- r,;.-iP! M.:k po-'am A- :t. no;;- f,r T..a-t a: I Bwit-

f'hoi-p of At'r'!f " Bar.art 'rane -.i n ' a : o j p.- Stp.l I'rtir. ' r n I'. a k i.itrii-1 1 ( Y. am ..f V!..-.,f Shr-...'J Whoa: F'uJT'-tl II. (ir,ti- Nuts '.'hole' of ri.'u-hor of B.i-on P.ian Wheitcak--- I'ork Sau a z 2 P.n-1 or I rio.j y.-z Choiop of Pot O.rfi-p i'ot T.-a TJlasMilk Po-tarr. Chivolate A "rt l Iioi: or Tnrth-t ami Hütt r

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Our r-al prpuiir P. ; -'. -.. -Tn' I-nchKon for ." rv"l !n th Caf .:.! WfifTTooi r irr. fr.- rr. 12 i"0 to r : ft 0 P M. S AMTI.r 5r Pfr Plit. Ox Tail 5Joup a I'A'ieli. i i rOTi'Tn;:'. 1 1 o ;i i Chol- of Pr!pi F;Ii of .o i-. Tartar San cp rr".h pirf-r:! Hra!?p1 Short WA " cf P" ! an.i Prcvrrl potarof L'.ini CroQutti N' .', Wax I.ir. PrJrr.p R!b of P f J.: Po!!pJ, MnhM or C rn o?i Potato or W,i p.'i". Homp-rr.Ade French Pa.-:ry or Irp Crrarii nnl ('.'ik Coffo.. I,- T -a or .:'.k

More than a half million people 506,195, to be exact. That's at the rate of more than 1,400 a day. Figure it down to hours and minutes and you will find that to reach this enormous total an average of three diners entered either the Oliver Cafeteria or the Oliver Cafe every two minutes from 7 o'clock in the morning until midnight!

Xnnplf of Our D.iil.v Tal. I.- il'ltonSI.LT. (in tin- 'afi'i P. M. to S P. M , ; San. lay 1J:;H to x :.".. h r i o f I'juit ("o. ktail Sp.ial ('rf.uii ot Tornatot au Cruntons t'cnntiinif Iloyjl ( t a nl Oliv

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St'rirc: I i t 1 1 1 a:..l P.rown iJnvy ricktn Flakes a !i Kin on Toat Tloast Vornmut Turkey Franberry Sauco I'rlnit1- Hil's of I?ref an jut P. .: 1 or M.iho.l or GoJ,!fn at! 'I rat in Pan tarn Corn or Potato, s Ganlen P a I. Ottilie rr Ti.rr.ato Sa!ai Fren.-li Prts-i-, I'ri v.-'!i P.T-try or Iro ('rr.rii ars.l r;iko ( - T. a or Milk

Of this total figure, 403,993 people chose to dine in our Cafeteria evidence of the unanimous approval downtown diners have put upon our Common Sense plan of doing business, ese figures prove that people are glad to serve themeselves here when by doing so they get big portions of food at prices from 40 to 60 per cent lower than other places must charge to include "service. Yet in spite of the tremendous number of people who dine here every day our capacity is so large, and our facilities for cooking and handling food so perfect, that NEVER IS ANY LONG WAIT NECESSARY. That is true even during the busiest periods. Here you will always be at your table with your food in far less time than you could be served in most good dining places. And here there is always a table for you. Then, too, there are many little details of preparing food and many little delectable dishes that are to be found in their perfection only in the Oliver Cafeteria. For instance there is the cream that goes into your coffee. Here you are served with plenty of REAL cream and the coffee itself is that delicious kind that has made itself famous.

And the eggs fresh country eggs that are received daily from the Oliver farm. Cook these in fresh, clean butter, add a few strips of bacon, hot waffles, and you have an Oliver Cafeteria breakfast that is fit for a king. No cooking butter' is ever used for any purpose here

not even in our kitchens. We use only one quality of.butter the best. Sea food, the favorite delicacy of the discriminating, is to be found at'its best at the Oliver the most distinctive seafood restaurant in Indiana. Here you are always sure of getting the very finest of sea foods and always the price is far less than what you will pay at other high-class dining places. On Sunday fried chicken, hot from the pan, is always ready for you. Elsewhere you must wait while it is being cooked. Here you see it in all its tempting deliciousness waiting for you to choose it as the meat course of your Sunday dinner.

No matter when you want to dine, the Oliver is always ready for you. From an early breakfast to a late "after-the-thea-ter" or "after-the-dance" bite you will find ready for you here just the food to tickle your palate. Throughout the Oliver's 22 years of sen ice to the public it has been the aim to make its cuisine service unexcelled by none a policy that assures our patrons the best at all times. Beginning Friday, October Sixth, The Oliver Hotel will have a dance every Friday night. Music by the Original Tokio Orchestra.

i ct.xrm a. 1 ("p'Hm of Ohikn S'oup lo Condom mo Yor:ni-!!Ii c Fri-1 Silfr Bas Santo j P.roil Snnrri.r Vl.!t. r-h .....7-- j i Pri:i! Ko as: IM- I :' F 'hikn a la Kite .n T"i.-t . . . 4 ! rh:kn Pot-Pi Family S:I :r j t P.r.-ad 1 Iiint Chop a vi P ? j;-. 1 P,r-al-.i Pork Cho; an l Ar5 j Sau op :s A-tM 'oM M. at! an l p..' .to j i-'al,.! 1 ! Pro.-H.-.l Val Chop an! T-nato S ill' p 3 7 S v :'. r"ol Out !?. A -par a-- i Tips 2 T i K..i5t Spring Lamb. Brown r -r-y 4.', j Corn on Cob, () Par'am j Per Fir Boilfd X;v Potato 4 : Frpr.'-a Fril Po . JY.. ; Si w " t p.i'nti''5 ! Fr--li Ganhn l'-.t In '.- tr.-i ; Sf v: Sr;r. I' t'- or S; .r. i'ii . .( "2 'a t:Ti ..'.;;" S:; .-:: ' I Fr-r: h Pa-'ry -:;r own r: :r; : , 1 (' -':.ra' 1 rjvor S'"-iil ", ! I'. r v. i'h b - . ! 1 ! I

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Indiana's Finest Hotel 350 Rooms South Bend's Largest Hotel

Andrew C. Weisberg, Sole Owner

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