Great Food Service Quotes & Sayings

Just as food is a craft, great service is, too. It can take years to perfect the technical aspects of clearing a plate, carving tableside, or pouring wine, and a lifetime to master the emotional elements of service. — Daniel Humm

I did what I did not to make money but to help prevent the defeat of a new system which had, at great cost, given ordinary people food and fares which they could afford, a good education and a health service. — Melita Norwood

Although a great restaurant experience must include great food, a bad restaurant experience can be achieved through bad service alone. Ideally, service is invisible. You notice it only when something goes wrong. — Dana Spiotta

I'm working harder than ever now, and I'm putting on my pants the same as I always have. I just get up every day and try to do a little better than the day before, and that is to run a great restaurant with great food, great wine, and great service. That's my philosophy. — Emeril Lagasse

Well, getting all the education and the practical experience. And then having the patience to do it day in and day out. Day in and day out. It's not easy, let me tell you that. It's like the restaurateur serving great food every meal. It's not easy. But that's how you make a great restaurant. That's how you make a great car dealership. Service every day. You can't miss the ball. You've gotta hit the ball out of the park every day. With service. And the same with technology. In our lifetime, we've seen many companies go in the tank because they weren't able to innovate. Or actually, they didn't figure out a product or service that really served the customer well. They lost their customers. Never lose a customer. Figure that one out. — Anthony Robbins

Historically in restaurants, the service staff is awarded significantly higher wages than cooks and other staff who prepare the food on which a restaurant's reputation is based. The gap in pay is so great that it is becoming increasingly difficult for young cooks to pursue their passion at the rate of pay restaurants are able to afford. — Thomas Keller