Quotes About Quality

I think we can launch - successfully, high quality - around 20 original scripted shows a year, which means every 2 1/2 to three weeks you're launching a new season or a new show on Netflix meant to be for really diverse tastes all around the world.

When you make a film, you sign a contract with somebody, and it's not only legally binding but morally binding. You agree to give this man a certain number of weeks of your life, and you just go for it as much as possible. Because, whatever happens, the film is going to come out, so you might as well try very hard to make it a good one.

For me, 30 days, it's already pretty good for ribeye or sirloin on the bone. I like my meat grass-fed and juicy. The French never age their meat more than two or three weeks.

That test should not be about ratings. What should weigh is the knowledge that a public broadcaster delivers programmes that matter.

I don't know how you make decisions in your life, but I weigh lots of things, and it's not always the purest of things for why I take a job or do this. I always try to think of the many different factors in my life, and not one is pure greed. One is pure quality of life.

Votes should be weighed not counted.

I think unadulterated products and smaller portion sizes mean consumption of less food overall. Portion is everything. The first time I bought a scoop of ice cream in Paris, they weighed the ice cream on a scale before putting it on the cone. It was so small, it fell into the cone as she handed it to me.

I'm aware more than I was before I had books published that any review is a bit arbitrary - it's not really, say, 'The New York Times' that's authoritatively weighing in on the quality of a book, though it seems this way to the public.

Getting straight A's for having lots of tests is not the same as getting A's on the tests. Weighing a malnourished dog every day doesn't make him any better.

When someone builds a bridge, he uses engineers who have been certified as knowing what they are doing. Yet when someone builds you a software program, he has no similar certification, even though your safety may be just as dependent upon that software working as it is upon the bridge supporting your weight.

People think a watch must weigh a lot to be a luxury. But there's no reason why we should add weight to create value. People have to overcome these notions.

You might go to a cheap bakery that uses really bad fats and sugars and stuff like that. You go to a nice bakery and you can enjoy a nice sweet that's made well and it doesn't make you put on any weight if you eat in moderation and if you do a little bit of exercise.

Cutting back on calories is not the answer to successful weight loss and successful health... you have to increase the quality of what you eat, not just reduce the quantity.

As I have always said, the ACA is not without flaws, and I welcome the opportunity to improve the law to make healthcare more affordable and ensure every American has quality health insurance.

Cristiano is a great player with incredible quality, and if he joins Madrid, then he will be welcomed.

I say don't overreact; cool your jets. Focus on things that you can control: your business, your employees' welfare, your guests, and the quality of the product that you dish up. Do that, keep your chin down, pay attention to business, and the sun will come up tomorrow. That's the way I figure it.

After the 1970s, we accomplished economic development rapidly. But the side effect of that was high stress levels or the gap between the rich and poor. And these issues call on me to focus on the welfare and quality of life of the citizens.

To do a common thing uncommonly well brings success.

Buy less. Choose well. Make it last. Quality, not quantity. Everybody's buying far too many clothes.

Human nature doesn't change. When enough people are comfortable enough financially, there is going to be human nature that wants to spend more money on better quality and, to some degree, status symbols as well.

Even if you don't think you can cook well, you can cook better than the food industry.

The simpler the food, the harder it is to prepare it well. You want to truly taste what it is you're eating. So that goes back to the trend of fine ingredients. It's very Japanese: Preparing good ingredients very simply, without distractions from the flavor of the ingredient itself.

Things done well and with a care, exempt themselves from fear.

Books, like friends, should be few and well chosen. Like friends, too, we should return to them again and again for, like true friends, they will never fail us - never cease to instruct - never cloy.