Quotes About Hospitality

Moderation is best in all things, and not letting a man go when he wants to do so is as bad as telling him to go if he would like to stay. One should treat a guest well as long as he is in the house and speed him when he wants to leave it.

cordial way of saying get out)

It is equally offensive to speed a guest who would like to stay and to detain one who is anxious to leave.

My story—the whole truth—I'm glad to tell it all. If only the two of us had food and mellow wine to last us long, here in your shelter now, for us to sup on, undisturbed, while others take the work of the world in hand, I could easily spend all year and never reach the end of my endless story, all the heartbreaking trials I struggled through.

All strangers and beggars are from Zeus, and a gift, though small, is precious.

But the reasons against going to New Orleans--that spicy southern city known for jazz and Mardi Gras and hospitality--were the very reasons we had to go.

A French Jesuit priest who encountered them in the 1650s wrote: "No poorhouses are needed among them, because they are neither mendicants nor paupers. . . . Their kindness, humanity and courtesy not only makes them liberal with what they have, but causes them to possess hardly anything except in common.

time for tea.

This is one of the hallmarks of Vegas hospitality. The only bedrock rule is Don't Burn the Locals. Beyond that, nobody cares. They would rather not know. If Charlie Manson checked into the Sahara tomorrow morning, nobody would hassle him as long as he tipped big.

Bond insisted ordering Leiter's Haig-and-Haig "on the rocks" and then he looked carefully at the barman. "A Dry Martini, he said. One. In a deep champagne goblet." "Oui, monsieur." Just a moment. Three measures of Gordons, one of vodka, half a measure of Kina Lillet. Shake it very well until it's ice-cold, then add a large thin slice of lemonpeel. Got it? "Certainly, monsieur." The barman seemed pleased with the idea.

People are so damn sensitive about colour around here that you can't even ask a barman for a jigger of rum. You have to ask for a jegro.

Mathis had been unable to enlighten him. 'Unless you have bought him yourself,' he had said, 'you must assume that he has been bought by the other side. All concierges are venal. It is not their fault. They are trained to regard all hotel guests except maharajahs as potential cheats and thieves. They have as much concern for your comfort or well-being as crocodiles.

He pulled out a chair and while they sat down he beckoned to a waiter and despite Mathis's expostulations insisted on ordering the drinks – a 'fine à l'eau' for Mathis and a 'bacardi' for the girl.

According to an Arab saying, there are three types of service that aren't demeaning: service performed for one's household, taking care of one's mare, and waiting on a guest.

You sure you don't want me to stay? I'll make you coffee and ask you about your day.

As one, the shapechangers turned and looked at me. I wondered what they'd do if I asked to borrow a cup of sugar.

Come in. Tea?" "No." "I'll get you some chamomile," Barabas said. "You look like you need it." "Right now, I'd have to drown in calming tea for it to do any good.

I see Kayla dragged you into this." I smiled at him. "No, sir, I just came to borrow a cup of sugar." "Heh.

Kate Daniels, deadly swordswoman and rescuer of hungry orphans. Come in. Wash your hands.

I'm saying when young men get to the NCAA Tournament, let's find a way to get their parents and their brothers and sisters a plane ticket and a hotel room. I don't think that's asking too much.

You could not receive a young man in your room; you might be permitted to have him to tea in one of the public reception rooms, but you could accept no invitation from young men to tea or other entertainment without a chaperone from the College.

When I became director of the Metropolitan Museum of Art, it was stodgy, gray, run by elitists. I said, 'Hey, let's kick the thing around.' I wanted to attract young people to the museum. I said, 'Make it hospitable. I want them to come. I want them to make dates, pick up girls, pick up boys - either way; I don't care.'

When chefs like Wolfgang Puck became household names, that became a compelling reason for an intelligent young person to go into the cooking profession. There have been no waiters who have turned into household names. The service and hospitality aspects have clearly lagged behind the kitchen.

As of late, I am more of a homebody. I like having people over. You can smoke in the apartment. I'm just not into going out so much. The crowd is getting younger and younger.