Life, 1923-01-11 · page 2 of 36
Life — January 11, 1923 — page 2: what you’re looking at
What you’re looking at
This page is primarily **advertising**, not satire or political commentary. The top half advertises **Hotels Statler**, a hotel chain operating in Buffalo, Cleveland, Detroit, and St. Louis, with new locations opening in Buffalo (1923) and Boston. The illustration shows a chef presenting a dish to a well-dressed man, with the chef's accompanying text emphasizing quality control—guests are satisfied or the chef takes responsibility. The bottom half advertises the **Hotel Pennsylvania** in New York, claiming to be "The Largest Hotel in the World" and located opposite Pennsylvania Terminal. Both ads use professional illustrations to convey luxury and reliability, reflecting 1920s hospitality marketing. There is no political satire or social commentary present—this is straightforward commercial promotion.
📄 Transcribed text from this page (OCR, searchable)
Machine-transcribed from the original scan — historical spelling and the odd misread are preserved.
i, Printed in Bethlehem, Pa., U. S.A. ca ant an Dans Greacy Tere Li wn Egtered a3 Second Class, Matter June, 8; 1883. at the Post Ofice at, New ‘Yor! ; Published Weekly by Lite Publishing» ¥., under the act of March 3d. 98 Madison Avenue, New York, N Subscription, Five Dollars. c ada. No. 2097," January 11,1923 Copyright. Possessions Hotels Statler Buffalo - Cleveland ~- Detroit ~- St. Louis A new Hotel Statler (1100 rooms, 1100 baths) is now building at Buffalo, to open early in 1923; 500 additional rooms will be added later, There will be another HOTEL STATLER in the Park Square district of BOSTON. It will have 1100 rooms and 1100 baths; opening date to be announced later. ve Vice-President ‘Treasurer ered as lass matter at the Post Office at Bethlehem, = Ror B. F. PRovANDIE, Westem Manager [™ a Statler chef. It’s only once in a while that I show myself in the dining-rooms—but don’t think I don’t know what’s going on there. As a matter of fact I see most of the food that goes out of my kitchen, after it leaves the ranges or broilers and before it gets to you. We work under instructions that don’t provide for alibis or argu- ments (you have probably seen them; they have been published in some of our ads); the guest just has to be pleased with every dish he gets, or the chef's in for trouble, That’s clear and satisfactory; all we have to do is see that things are right— or, if something does slip, make it right immediately. I like that policy—just as any good chef would. Pennsylvania Opp. Pennsylvania Terminal, New York. The Largest Hotel in the World comicbooks.com