Quotes About Waiter

A diplomat these days in nothing, but a head waiter who is allowed to sit down occasionally.

The restaurant, Bongiorno's, was bad and didn't know it. Everything was presented with a passive-aggressive flourish, as though we probably weren't savvy enough to appreciate the oregano-heavy garlic bread, the individual bowls for olive pits, the starched napkins stuffed into our wineglasses, or the waiter's strained enunciation of a long list of specials.

It's an empowering idea. The entire goliath of the food industry is driven and determined by the choices we make as the waiter gets impatient for our order or in the practicalities ad whimsies of what we load into our shopping carts or farmers'-market bags.

To go to the Oscars for Moneyball - that was pretty amazing. And to be able to go work with Kathryn Bigelow - that's going to be pretty sweet. Hopefully I don't have to go back to being a waiter. That's still my main goal.

Epitaph for a dead waiter - God finally caught his eye.

I did plenty of jobs that I hated. I was a bank teller and terrible at it. I parked cars, a valet. I answered phones. I somehow avoided being a waiter. I knew I wouldn't be able to keep the order straight. I'm not much of a multi-tasker.

My father was a waiter basically, and when I got my first professional job as an actor, I left a job that he found me for half the amount of money. So anyone would think that they're stupid, that that would be a stupid move.

I was working in restaurants as a captain and as a waiter.

I was a pretty damn good waiter.

I was not a great bartender, but I did OK. I wasn't great at being efficient behind the bar, but I was pretty great at talking to people. I was a pretty good waiter. It was painstaking to get me to care about the clientele of some of these places I was working at.

Well, isn't Bohemia a place where everyone is as good as everyone else - and must not a waiter be a little less than a waiter to be a good Bohemian?

My father was and is a great father. My father always wanted to do stand-up. He wanted to be an actor. But instead he did two jobs. He did customer service at a hospital and he worked as a waiter at night. He pretty much sacrificed everything for his daughters.

Steakhouses sort of have this old-school nature to them; they're like museums full of good food. It's fun hearing the waiter share his expertise on the different cuts of beef and how they're going to cut up your baked potato.

My dad lived on Sunset Boulevard for a couple of years as a waiter, and he said he'd do a different character every time somebody sat down, just to get some practice.

I was born in Newton, MA. Graduated from Brown University in 2001 with honors in English as a playwright. I attended the National Theater Institute at the Eugene O'Neill Center in Waterford, CT just after Brown. I moved to NYC in 2002 and was a professional... waiter, for 3 years.

I've been auditioning since I was 20, working as a waiter, getting theater gigs, doing the 'Law and Order's.

I basically modeled my way through college, doing local runway shows in L.A. that don't pay a lot and a couple of shows in N.Y. and S.F., and I probably made the same as the average 19-year-old waiter; I just worked less and was around beautiful girls, so it was nice.

I would say a full-time waiter in a high-price house could easily make $75,000, $80,000 a year.

If I can't eat the meal in a restaurant, and the waiter asks, 'Is everything all right, Madam?', I tell them that I'm on a diet.

A waiter at the hotel kept telling me that Cape Town is just like a European city, but it's not like that at all. It doesn't feel safe, and I didn't really go out at night.

It didn't get any more glamorous than Havana, Cuba, in the 1950s. I used to go there when I was a waiter on a cruise ship.

I definitely had fun being a waiter. I can't say for sure that I was a good waiter. I think that I made people have a good time.

Unlike in Europe, where serving is often a career rather than a backup plan, American table-waiting remains a bootstrap business, and some of the biggest skeptics of waiter training courses and schools are seasoned servers themselves.

If I'm brought the wrong order at a restaurant, I don't send it back, because I don't want the waiter to get mad at me.