Quotes About Hospitality

We are building OYO to be the preferred hospitality brand for consumers in the new post-COVID reality.

People think you get paid millions by the BBC if you're famous, but me? Me, I'm in the Premier Inn in Gillingham.

From the time I start prep to serving the food at the table, I like for the whole thing to be beautiful.

Italian people are so proud to show off. A little bit too much, I have to say. Wherever you go, they prepare a buffet and they get offended if you don't try things.

I'm not going out of my way to eat something that's not prepared for me.

I think if you've been invited to someone's house, you eat what they serve you. Even if you leave hungry, you be gracious enough to eat what they've prepared.

It's okay if you finish cooking something easy after your guests arrive - some dishes must be prepared a la minute, as chefs say. Just remember to keep talking.

Did I get to go to my friends' houses and eat junk food? Sure. And I'm a great cook. And, guess what? There's no prepared food in my house.

I might not be a great cook when I am preparing something for myself, but when it comes to cooking for others, somehow my cooking skills are at their best.

I did several corporate gigs as a presenter, worked on a few branded campaigns and also made money from my rugby events company and my business, Leaf Hospitality.

Back in Israel, I would spend much effort and plenty of money on presents when I went abroad, even if it was only for two days.

My mother 'gave teas' the way other mothers breathed. Her own mother 'gave teas.' All of their friends 'gave teas,' each involving butter cookies extruded from a metal press and pastel bonbons ordered from See's.

Always come to a conversation armed with two drinks. Then if it's dire you can pretend you were on the way to find someone else. And if it's interesting, you can stay and down both glasses without moving.

I have no pretension that I belong in D.C. I mean, I have to be cautious on how we do our restaurant.

Cincinnati is a prettier city than people give it credit for, I like it here, like the people. They're so polite.

I'd rather have Daniel Boulud have 20 restaurants than some restauranteur. It's going to make the food in our country better.

I started working a Saturday job at this French cafe from when I was about 14. I lived two minutes away from the cafe and went there every morning. One day, the manager asked if I wanted to work there. I'd never worked before, so thought I'd give it a go.

There are only three things I can do - make a dress, decorate a house, and entertain people.

At United, I will dedicate myself to making our airline flyer-friendly.

In a world that is defined by what separates us, sharing a meal with someone from a different country, showing what we have in common with the people, it's very powerful and important.

If Mr. Selwyn calls again, show him up; if I am alive I shall be delighted to see him; and if I am dead he would like to see me.

We have all these restaurants and the worry is that they have to deliver the same quality.

Patrons, don't berate bouncers for denying you entry.

If you're cooking for a woman, make a good risotto and a salad. If you don't have time to make desert you can go and buy some macaroons to have afterwards.