Sajos of Clinton

When Jim Sage first embarked into the restaurant business, he gave his staff a simple instruction: "Treat my guests as if they were dining at your own home table and then make it better." That advice has worn well over the years, and gracefully evolved into a sophisticated, casual elegance style of service. Our staff receives hours of specialized training. The curriculum covers proper food-handling techniques, menu information, wine education, table etiquette, and even personal ethics. We know our guests appreciate the effort and it reflects in our overall customer experience. Many of the things we do behind the scenes are not required by law or even suggested by the industry. We do them because our founder said years ago it was simply the right thing to do, to treat people well. "Being ethical," Sage knew, "means doing the right thing for the guest even when the guest won't see or know the difference."