Information
Digital ID
ent001545-005
UNLV Special Collections provides copies of materials to facilitate private study, scholarship, or research. Material not in the public domain may be used according to fair use of copyrighted materials as defined by copyright law. Please cite us.
Please note that UNLV may not own the copyright to these materials and cannot provide permission to publish or distribute materials when UNLV is not the copyright holder. The user is solely responsible for determining the copyright status of materials and obtaining permission to use material from the copyright holder and for determining whether any permissions relating to any other rights are necessary for the intended use, and for obtaining all required permissions beyond that allowed by fair use.
Read more about our reproduction and use policy.
I agree.Whenever guests wish to have dinner, waiters are to ask for the guests' dinner tickets; waiters are to present tickets to checker when passing through with entree. Appetizers; Shrimp and lobster cocktail a la Sands Horseradish to be passed. Salad; To be served after appetizers Entreei Sirloin of Beef - Mushroom Sauce to be passed. Waiters ate to aek guests how they prefer to have their Sirloin of Beef - Rare, Medium, Well, or in cut. French Peas Forestiere: Will be served on the side in a monkey dish (vegetable dish) Dessert; Is Bisquit a la Sands - which is similar to a cupcake in a basket Customers may have beverage of their choice: Coffee Sanka Postum Tea AT FIRST ENTRANCE; Greeting Captain After Midnight, $5.00 Music Charge - guests entering after midnight - Captain at first entrance to collect music charge tickets - Cashier will execute all cash or sign transactions. After 12 Midnight, guests are allowed to order Chinese Food and breakfast, use Late Snack menu and Special Chinese Menu. JE:CC:JW:ML:AF:EM:PH:Chef RogallerChef Cau:Chef So Pong: LUBI:File CC: