Quotes About Restaurant

This was the eighteenth day in a row that the special was Mushroom Surprise. It was called Mushroom Surprise because it would have been a surprise if anybody had ever ordered it. No one ever did—except Louis, of course. That's why they'd had it for eighteen days. There was always plenty left over.

MRS. BESSEMER: Yes, sir? PUDOVKIN: If this is chicken consommé, so is Lake Louise. And you can tell the manager I said so. MRS. BESSEMER: But you're the manager, Mr. Pudovkin. PUDOVKIN (to the others): Well, I've heard all the excuses, but that's a new one.

You know, running a restaurant is something you have to be working at each and every day; it's not a foregone conclusion that you're a success.

Tonight the special was chicken pot pie, but most of the regulars were concentrating on whiskey.

She pushed open the door to the restaurant. More lunchtime bustle, mostly women in hats with their coats thrown over the backs of chairs, the satiny linings and the fur collars and cuffs, the perfume and the elegant curves of the women's backs as they leaned forward across the small tables, all giving the hint of a boudoir to the busy place. She

I'd love to act more. I've had to turn down multiple movies because I was on tour, but it's encouraging to know that someday there might be the right role, the right timing. And I've been writing a lot of music, so hopefully very soon I'll have recorded a project of my own. I also want to get a boat and open a restaurant.

Humburgers!

Good Reasoning Skills Scene at a restaurant: Customer: Excuse me, waiter. I hate to bother you but there's a big bug in my porridge. How do you explain this? Waiter: Sir that just proves that the porridge is so good the bug could not resist swimming in it. Enjoy your meal!

I'm plagued with indecision in my life. I can't figure out what to order in a restaurant.

The Jai Mahal near the St Nicholas Market. It was quite popular, particularly among Bristol students, but the health and safety mob had been in a couple of times and they weren't impressed at all. Our food critic called it the Die Mahal.

When I set up my first restaurant, I was so inspired by Wolfgang Puck, who is also based in L.A. and is now a good friend of mine, and the way he would engage with his customers and greet them personally.

I learned that you shouldn't take your most esoteric concept and fit it into the largest space with the highest fixed costs. It puts too much pressure on the restaurant to hit grand slams every day when there just aren't enough people who want to watch that sport.

We're celebrating our sixth year with my Fleetwood's, and in a restaurant, that's a lot.

When our folks focus on exactly what is needed to succeed in the restaurants, they should be able to lead themselves to restaurateur level.

I learned from my first restaurant: Make customers happy, make sure the customer comes back again. And automatically, success has followed me.

My dad was in the restaurant business, but I didn't really think about following him. Had I done better at school, I don't know if I would have been a chef.

Anyone I go to Nobu with who gets rock shrimp, I freak out on them.

If someone said, 'You've got to eat your next two meals at American fast-food restaurants,' I would do one meal at Chipotle and one meal at Popeyes fried chicken.

Nando's is a casual restaurant rather than a fast-food one - another aspirational touch. The food is energetically spiced, where so many of its competitors are bland and grilled to order, where the competition fries food and then lets it sit around.

I was brought up in a restaurant, I've worked in catering my whole life up until I was 20 full-time almost, I was a chef for my dad for many years.

She emerges from the station directly across from the restaurant. And she's right on time. Like magic, Sonya thinks, briefly saddened to realize that this is what magic means now: not being late, not getting lost on the subway. Whatever happened to the fairy godmothers, to all those bunnies yanked out of hats?

The boys hurried into the hotel and made their way toward the restaurant. From the lobby they could see Aunt Gertrude and "Mrs. Harrison" seated at a table near the street door. Frank and Joe slipped in and sat down near a potted palm which shielded them from view. Seeing a waitress bring salads to the others, they ordered sandwiches and soda.

Four Bigloo Igloos," ordered Chet, when the waitress came over. "But there are only three of you, sir," the waitress protested. "Four sundaes, miss," Chet repeated grandly. "Never fear—we shall dispose of them!" The waitress shrugged and went off. The place was filled with people on their lunch hour, and there was a lively hubbub. A juke box was playing continuously

I had a number of part-time jobs after school in Willow Grove, but I did work for two summers in Ocean City as a waitress at Chris' Seafood Restaurant. I loved it.