Quotes About Hospitality

not to your hospitality, but to your hospitalality;

My best room, however, my withdrawing room, always ready for company, on whose carpet the sun rarely fell, was the pine wood behind my house. Thither in summer days, when distinguished guests came, I took them, and a priceless domestic swept the floor and dusted the furniture and kept the things in order.

He said They were heartily welcome to his poor cottage, and turning to Mr. Didapper, cried out, 'Non mea renidet in domo lacunar.' The beau answered, He did not understand Welsh; at which the parson stared and made no reply.

those whose indigent circumstances make such an eleemosynary abode convenient to them, and who are therefore less welcome to a great man's table because they stand in need of it.

The first is, If they have anything good in their house (which indeed very seldom happens) to produce it only to persons who travel with great equipages. 2dly, To charge the same for the very worst provisions, as if they were the best. And lastly, If any of their guests call but for little, to make them pay a double price for everything they have; so that the amount by the head may be much the same. The

Under certain circumstances there are few hours more agreeable than the hour dedicated to the ceremony known as afternoon tea.

There are few hours in life more agreeable than the ceremony known as afternoon tea

Nevertheless, he had offered her a home under his own roof, which Lavinia accepted with the alacrity of a woman who had spent the ten years of her married life in the town of Poughkeepsie.

Era la hora dedicada a la ceremonia del té de la tarde y sabido es que, en derminadas circusntancias, hay en la vida muy pocas horas que puedan comparrse a ésa por el agrado y atractivo que ofrece a quines saben disfrutarla

It's very pleasant to be so well treated where one had least looked for it.

Thus dwelt together in love these simple Acadian farmers,—   Dwelt in the love of God and of man. Alike were they free from   Fear, that reigns with the tyrant, and envy, the vice of republics.   Neither locks had they to their doors, nor bars to their windows;   But their dwellings were open as day and the hearts of the owners;   There the richest was poor, and the poorest lived in abundance.

For, as when the red-cheeked, dancing girls, April and May, trip home to the wintry, misanthropic woods; even the barest, ruggedest, most thunder-cloven old oak will at least send forth some few green sprouts to welcome such glad-hearted visitants.

I visited Krakow about 10 years ago, and when you're named Krakowski, you are very welcomed. I loved every minute of it. They had 'Ally McBeal' on Polish TV. People offered to drive us out to our family's farm.

Forty-five years ago, when I was 18, I came to San Francisco by boat and took two weeks to get here. I had a great impression. I think San Francisco is the welcoming gate for people from Asia.

A few years ago no hotel or restaurant in Boston refused Negro guests; now several hotels, restaurants, and especially confectionary stores, will not serve Negroes, even the best of them.

I went to Spago once, eight years ago. I had just closed a deal. I thought it would be fun to go to Spago and it wasn't. I got a bad table and nobody paid any attention to me.

Sometimes a single item can wrap up, in a nutshell, who a person is. In my grandparents' home, a clear plastic container was enthroned on top of the mahogany bar for at least a decade. Painted on the lid in pink, yellow and light blue was 'Have a Nosh With Mort & Ethel'.

Yes, your home is your castle, but it is also your identity and your possibility to be open to others.

Chefs, as a whole, say yes to any project, fundraiser, or tasting because they have such a generous spirit.

I say time and time again - yes, cooking is wonderful to cook for your loved ones and see them eat the food but the most important thing is getting them all sat around the table together.

At my restaurants, we have training drills before every meal. We talk about what we did yesterday that was great and what we can improve today.

My host at Richmond, yesterday morning, could not sufficiently express his surprise that I intended to venture to walk as far as Oxford, and still farther. He however was so kind as to send his son, a clever little boy, to show me the road leading to Windsor.

Essentially what's going to determine how you succeed in New York is how people feel about the space, how delicious the food is, how they perceive the value and, most important of all, how they feel treated. My understanding is Stephen Starr is exceptionally good at all of this and his ability to create a transporting experience.

I was a good bartender. I wouldn't say I was the best bartender in New York, but I could hold my own.