Quotes About Restaurant

As soon as I put my uniform on, the rest of my life solidified around me like a plaster cast. From that moment on, my friends were anyone who could put up with the disgrace; my occupation, any job from which I was not given the sack; my playground, any cafe or restaurant from which I was not barred or any street corner from which the police did not move me on.

My mom, who's been in the restaurant business for 40 years, is the number-one influence in my life. But I look up to a lot of people in the industry. Tops on my list is Mario Batali. My mom and Mario taught me the same lesson: Food is love.

My wife and I decided to try and kick start our kitchens to a $15 minimum wage for cooks. I've probably had to go through and raise every menu price now by 50 cents because it took away my profit. I just underestimated what it was going to cost.

If the opponents of an increase in the minimum wage were correct, then every time you fly to Seattle, you've got to bring a bagged lunch because there shouldn't be any restaurants because they should have all have gone out of business as a result of raising the minimum wage.

When I was young, one Sunday every month or so, my mom would load my brothers and me into our station wagon and drive 80 miles north to Orange County, where we'd meet our extended family at a Persian restaurant for lunch.

I know this is rather trivial - I will not be very deep about this - but it's great when you call the hottest restaurant in town and ask for a table for five at 8:00 P.M., and they say, 'Okay,' instead of, 'You have to wait two months.'

I've been in the service industry. I've bar-tended. I've waited tables, and I've worked at pizza places; I've made pizza. I've had a lot of jobs, and many of them were in the food service industry.

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

If I ever own a restaurant, I will never allow the waiters to ask if the diners like their dishes. Particularly when they're talking.

I was a pretty damn good waiter.

Portion control is a real problem. My husband and I always split one appetizer and one entree. I'm sure waiters hate us.

Lie and tell the waiter that you're deathly allergic to butter. This way you can enjoy the steak without all the excess fat.

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.

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.

I was a busboy, a waiter, a manager, a sommelier... like... all of it from a family-run Polish restaurant, with, like, grandmas in the basement hand-making pierogies, to working at Bond Street for a while. I've done it all.

I wasn't meant to be a cook. It's a profession I accidentally fell into one summer between college semesters while looking for an easy job as a waiter. Nobody would hire me as a server, but one restaurant, in desperate need of a prep cook, told me that if I could hold a knife, I could have a job.

My biggest pet peeve is when you go to a fine restaurant, and it's like a mausoleum inside. Good food should be joyful. There should be laughter and chatter, not people sitting there like they're in a funeral-parlor waiting room.

For everyday diners in Manhattan, cracking the waiting list at Nobu is said to be harder than getting courtside tickets for the Knicks.

Waiting tables has never paid my bills, a fact which I prefer to hide from my colleagues with deep sighs about the price of just about everything.

When I was growing up I always wanted to be a waitress. My sister opened a restaurant in Mississippi, and I went down there and was a waitress for a few days. Let me tell you, I got it out of my system.

I'd gone into that restaurant and sat down and the waitress had taken my order and everybody else had seen me with this what must have looked like this creature, this animal, sitting on the top of my head!

My first job was as a waitress, and I waitressed for a long, long time. I was a very bad waitress. I didn't care if people had ketchup or if they were allergic to fish. It really didn't bother me either way. I didn't care. I was bad, but it was a good way to make money. And it's a fun job if you are working with fun people.

I started in the restaurant business at the age of 19 as a waitress. I loved the atmosphere and the camaraderie of the restaurant business. I loved not having to go to an office. I loved making people happy.