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Show f . - M I One classy lady recalls another... I On tef million hoFl lln iGioi' : the Hotel Utzh Izzt v. wu cot a sad afTiir. Le s&id her H goodbyes to the "Grand Old Lady" several years ago. I Elsie Jensen worked as a waitress and hostess in the "Coffee ! Shop" and the "Sky Room" for over 35 years, beginning in ; 1939. I According to Mrs. Jensen, the hotel in its heyday was really . spectacular. For many years men were required to wear a coat 1 and tie, even in the "Coffee Shop." Although it was referred to as just a coffee shqp.Jlater the grill), according to Mrs. Jensen, "it was the most elegant dining room in the city." It was ranked . ' with the Beverly Wtlshire, the Drake and the Brown Palace. Linen table cloths and napkins, silverware specially designed for the hotel, crystal and an individual electric light adorned every table. Elegant tile and carved lion's heads surrounded the entire room. Mrs. Jensen recalled that the lions' mouths were stuffed with the famous hard rolls on more than one occasion by ! busboy pranksters. The focal point of the "Coffee Shop" was the huge aquarium, s It was the duty of the hostess to feed the exotic fish each day. -J "Tubbv" the goldfish was one of the main characters drawn by . the well-loved Uncle Roscoe, a local entertainer and illustrator, who delighted thousands of children with his personal drawings during the "Playtime Party" T. V. show sponsored by the hotel. Many of his paintings can still be seen at the Primary Children's Medical Center. . I Mrs. Jensen loved being at work on the evenings that he -entertained young diners and autographed the special menus he t had designed. All of her children and grandchildren have origin- ' al Uncle Roscoe drawinss done especially for them. I Many of her fondest memories are of the "wonderful people I worked with and the customers I served." She added that many of her customers became her good friends. She recalled that one long-time customer would bring her a five-pound box of choco- lates for each birthday. One cattleman whom she had served for several years presented pre-sented her with a gift of "a beautiful white 10 gallon Stetson hat." She said it was the "most unusual tip" she had ever received, rivaled only by the "mink oil bath beads in the gold i container.", : . . ; She served many famous and important people. She recalled , J serving Robert Taylor and Barbara Stanwyck. "It was when they were married," she said, and added as any good waitress ' would, "He had a medium-well hamburger steak and she had hen-vefy Ffr4tthrnkH4iaa eea the frame,' she laughed, i. " Many ofthe 'customers TShe served were memor&iIe charac-' " ters. One gentleman always insisted on a second cookie with his ice cream, earning him the nick-name of ' 'two cookies." One of , the funniest things she ever saw was the lady who crumbled up her crackers in her finger-bowl, thinking it was soup. 1 , She still blushes when asked about her most embarrassing moment. A very important customer, wanting to treat her sis-ters sis-ters to the individualized service of the world renown Hotel Utah, made elaborate arrangements in advance of their arrival for dinner. She personally delivered, earlier in the day, a hand's hand-'s picked wild duck to the chef. The chef spent three hours preparing prepar-ing the delicacy. Wild rice dressing accompanied the entree. When the big moment arrived, after the appetizers had been served, Mrs. Jensen went to the kitchen to pick up the silver covered entrees. She proudly served the magnificent dinners and left the sisters alone to "enjoy" their meal. A few minutes later she returned to the table to ask if anything was needed. The wealthy patron asked inquisitively, "What is this j we're eating?" "Wild duck, of course," Mrs. Jensen assured them, i Shehurriedtothekitchentohearthechefsay,"Hereareyourthree ! duck dinners." Horrified, she learned that she had served the wealthy sisters roast pork and dressing. Not knowing what to do or say, a vow of silence was taken by all. That evening the cooks dined on a gourmet dinner of roast duck and Mrs. Jensen was sure her "goose had been cooked." , If the customers were aware of the error, they didn't mention it, ', "for which I was eternally grateful," laughed Mrs. Jensen. Over the years Mrs. Jensen has seen the price of prime rib increase from $1.00 to $12.95, the price of a glass of milk i increase from 10 cents to 95 cents and soup increase from 30 ? centsto$2.25. Her wages increased from 15 cents per hour to $3 I at her retirement in 1974. Some things that never changed were i the popularity of the hard rolls and the "Snowball" for dessert. Mrs. Jensen said she had no regrets over the closing of the ! hotel. "Nothing ever stays the same," she said, then added, i "they may close the door to the hotel, that doesn't close the door oh our memories. The hotel is still there and it is still j serving people, just in a different way." I |