Pittsburgh Opera's postcard is silly and sensational

A few days ago I received a postcard announcing the imminent Pittsburgh Opera production of Leoncavallo's "Pagliacci." In an attempt to attract a public large enough to offset the high costs in staging operas these days, the people responsible for the creation for the advertisement opted for the truly sensational.

	The "Pagliacci" postcard: Are you feeling the blaze of fiery Italian opera? Click photo for larger image.

The card sports the most vibrant colors imaginable (magenta, turquoise, yellow, orange and red!) and employs an array of letter fonts and sizes. You would be wrong to think that the title of the opera must be prominently featured. In spite of the logo devised to complement the name of the opera (an umbrella-shaped tent reminiscent of ... the circus?! Don't they know that "Pagliacci" stands for "players" or "comedians" and does not mean, in this case, "clowns"?), you promptly forget about it. In fact, the variety of items on the card is such that not only can you not linger on the name of the opera it is supposed to bring to your attention, but also pretty quickly you either feel dizzy and overwhelmed, or lose all of your interest (or both).

The price of tickets, the phone number to call for reservations, the address of the Web site to visit for gathering other (meaningful?) information, and luring phrases such as "Feel the blaze of fiery Italian opera!", not to mention a Pittsburgh Opera Trivia Quiz (complete with its silver "scratch-me-with-a-coin-to-unveil-the-correct-answer" dots) are some of the items on one side of the card.

On the other side, the "Opera Lady" advises you (how I wish she wouldn't!) on "authentic" Italian pronunciation, informs you that the opera lasts only 90 minutes (as if this were its most attractive quality) and dispenses other relevant bits of information (such as the fact that Rice Krispies once appropriated the tenor's aria for a memorable commercial jingle!).

My outrage may have something to do with the fact that I truly love opera, that I was born and grew up in Italy, and when I decided to live in the States and left my family behind, it helped that I could teach my language and culture at Pitt for a living. But I surely hope that others feel as insulted as I do.

Shame on you, Pittsburgh Opera! My students are among the people your campaign is targeting and, if my colleagues and I have taught them well, I will not have to point out to them that a very poor knowledge and understanding of Italian culture and a very reductive, if not perverse notion of what opera can still contribute to the entertainment and enrichment of our lives, transpires from your advertisement.

Francesca Savoia
Squirrel Hill

Service: Europe vs. U.S.

I read Elizabeth Downer's article on restaurant service with great interest (Some tips to improve restaurant service, Sept. 24). I agree with Ms. Downer that it is often poor here. But I think training is a necessary but not sufficient remedy.

Thinking about the vastly better service available in Europe, it occurred to me that the European system of "servis compris" explains much of its advantage. In Europe, servers are paid directly by the employer, allowing the employer to reward generously commitment and professionalism. Of course, the cost of this system is embedded in the consumer price, but the employer has the discretion and responsibility of using that cost to promote good service.

In the United States, the server is treated as an independent, private contractor. He or she is paid a woefully inconsequential wage and achieves greater compensation only through tips, as the article points out. Sometimes this spurs professionalism, but more often than not the server panders with Sartrean inauthenticity or simply relies upon "customary" practices. The tip system allows management to abdicate responsibility, disconnecting the service function from the kitchen, the ambience or the wine list.

Sure, the top restaurants draw more serious servers because of earning potential, but the less prestigious independents rely upon a constantly recycling pool of unmotivated, untrained servers. Chains fare little better: enforcing minimal standards through a uniform, but mechanical disciplinary program, resulting in dull, soulless service.

The tip-system encourages the revolving door of untrained, unmotivated servers.

Greg Godels
Point Breeze

Waitstaff realities

After having read "Some tips to improve service," I wanted to respond at least from the servers from the "historic house on the Slopes."

If your server was using the computer at all, then obviously he knew how to use it, but surprise! We are human and make mistakes. Unfortunately, if we own up to our mistakes, it often reflects in our tip, so blaming the kitchen or the computer is our only defense. If the customers would not expect us to be perfect, then maybe their trip would be a little more pleasant, as would be your server.

As far as being less casual with the customers, are you looking for rude snobs? We are a very elegant yet friendly atmosphere, and we pride ourselves on exactly that. And, most upscale restaurants are usually a "lengthy" stay so, if you are in a hurry, tell us and we will gladly get you "in and out."

Lastly, waiter training? Are you joking? Most of us are not in this for the long haul and are in training for other career goals, but for those of us who are, thanks but no thanks. I am sure there is someone out there who would love to start a waiter/waitress school, but in the meantime I will just do the best that I can to serve you and spend my money on something really stupid, such as my bills or maybe my children's college education.

Meredith Holliday
Latrobe

Praise for Lowry

Patricia Lowry's article "Workshop to handle rise of ideas for 'Bakery Row'" (Oct. 3) prompts me to write in long-overdue praise of Ms. Lowry's coverage of local architecture, and of the issues raised by development projects in our region. Not only is her knowledge of her subject broad and deep, but her writing is consistently a model of clarity, thorough and vividly informative, not to mention a pleasure to read. Any journalism student would do well to emulate the high standards set by Ms. Lowry. She is a great asset to the Post-Gazette.

Michal Salat
North Versailles