Quotes & Sayings About Restaurant Service

Well, first of all, hello, I'm Lance Jennings and I'm an actor," he explained to the judge, sounding like he was doing a public service announcement. "I was hired to do promotional work for the Bucket O' Chicken restaurant. I was not informed that I might be verbally abused and attacked in the street!"

"Objection. Nonresponsive," Braden interrupted.

"Get to the point, Mr. Jennings!" Judge Channing admonished.

"I was simply playing my role out on the sidewalk when a cretin with dreadlocks began calling me a murderer. Like I killed the damned chickens myself! I don't even like chicken!"

"He called you a 'murderer'. Did he threaten you in any way?" I asked with a glimmer of hope. Maybe I could at least build a record to support a defense for trial.

"Yes! He asked me how I would like it if someone lopped off my leg and served it with gravy! I was in fear for my life!" There went the glimmer. The chicken was a ham. — N.M. Silber

If you were to go to a restaurant and disagree with Daniel Boulud, he'd probably throw something at you. Restaurant chefs have a problem with caterers because we accommodate special requests, but great service is about getting exactly what you want. — David Castle

I refer the largest number of my clients to Payce Payroll because the specialize in the restaurant and contractors industries. I am pleased with the service they provide, competitive fees and responsiveness to clients. What most impressed me was that one of the founders, Gus, came to personally meet with me and a client to establish their payroll software. They truly care about their clients. — Steve Melnyk

Still, I never really mind bad service in a restaurant. It makes me feel better about not leaving a tip. — Bill Bryson

9:12 P.M. - GROUND ZERO, WASHINGTON, D.C. Without warning, the capital of the United States was obliterated. At precisely 9:12 p.m. Eastern, in a millisecond of time, in a blinding flash of light, the White House simply ceased to exist, as did everything and everyone else for miles in every direction. No sooner had the first missile detonated in Lafayette Park than temperatures soared into the millions of degrees. The firestorm and blast wave that followed consumed everything in its path. Gone was the Treasury building, and with it the headquarters of the United States Secret Service. Gone was the FBI building, and the National Archives, and the Supreme Court, and the U.S. Capitol and all of its surrounding buildings. Wiped away was every monument, every museum, every restaurant, every hotel, every hospital, every library and landmark of any kind, every sign of civilization. — Joel C. Rosenberg

But after World War II, the brothers realized they were running hard just to stay in one place. They weren't building volume even though their parking lot was always full. So they did a courageous thing. They closed that successful restaurant in 1948 and reopened it a short time later with a radically different kind of operation. It was a restaurant stripped down to the minimum in service and menu, the prototype for legions of fast-food units that later would spread across the land. Hamburgers, fries, and beverages were prepared on an assembly line basis, and, to the amazement of everyone, Mac and Dick included, the thing worked! — Ray Kroc

You wouldn't have the same art on the walls at every restaurant or the same waiter uniforms. Neither should you have the same service style at every restaurant. — Danny Meyer

Why is this mediocre? We love to point out how broken our systems are. We enjoy getting angry at hotels or government agencies or airlines that are so obviously doing a poor job. Idiots! But we almost never look at merely mediocre products and wonder why they aren't great. Mediocre services or products do what they're supposed to, but have set the bar so low that it's hardly worth the energy to cross the street to buy them. A resolute generic sameness pervades this mediocrity. Why isn't every restaurant meal a fabulous buy for the money? Why isn't every tax dollar spent with the intensity and focus it could be spent with? It seems as though we are willing to accept mediocre as long as the product, the service, or the organization isn't totally broken. — Seth Godin

I don't like to sit still for long at all, which has probably helped me along the way, and partly why I was drawn to the heat of a restaurant kitchen. The rush of service means that you're always on your toes and keeps a chef pretty active. — Curtis Stone

A well-run restaurant is like a winning baseball team. It makes the most of every crew member's talent and takes advantage of every split-second opportunity to speed up service. — David Ogilvy

Let me guess," said Clary. "On the inside it's an abandoned police station; from the outside, mundanes only see a condemned apartment building, or a vacant lot, or ... "
"Actually it looks like a Chinese restaurant from the outside," Luke said. "Takeout only, no table service."
"A Chinese restaurant?" Clary echoed in disbelief.
He shrugged. "Well, we are in Chinatown. This was the Second Precinct building once."
"People must think it's weird that there's no phone number to call for orders."
Luke grinned. "There is. We just don't answer it much. Sometimes, if they're bored, some of the cubs will deliver someone some mu shu pork."
"You're kidding."
"Not at all. The tips come in handy. — Cassandra Clare

I knew that in spite of all the roses and kisses and restaurant dinners a man showered on a woman before he married her, what he secretly wanted when the wedding service ended was for her to flatten out underneath his feet like Mrs. Willard's kitchen mat — Sylvia Plath

through them all - no, they hadn't been open for service that day and no, there hadn't been anyone at the restaurant; yes, everything was up to code and she had a — Cali MacKay

[Clyde Ross] was stationed in California. He found that he could go into stores without being bothered. He could walk the streets without being harassed. He could go into a restaurant and receive service. — Ta-Nehisi Coates

A man who goes into a restaurant and blatantly disrespects the servers shows a strong discontent with his own being. Deep down he knows that restaurant service is the closest thing he will ever experience to being served like a king. — Criss Jami

Obviously, I don't like to use my new celebrity status as a way to get first class service at a restaurant. For me, it's just more special to use it for good. — J. R. Martinez

And I knew that in spite of all the roses and kisses and restaurant dinners a man showered on a woman before he married her, what he secretly wanted when the wedding service ended was for her to flatten out underneath his feet like Mrs. Willard's kitchen mat ... I also remembered Buddy Willard saying in a sinister, knowing way that after I had children I would feel differently, I wouldn't want to write poems any more. So I began to think maybe it was true that when you were married and had children it was like being brainwashed, and afterward you went about numb as a slave in some private, totalitarian state. — Sylvia Plath

I couldn't miss the irony, not as a forty-two-year-old native of the segregated South, still fighting to earn respect in the color-conscious world of American business. How often had my parents and grandparents, other family members and friends, and I myself been directed to the back door of a bus, a restaurant, or a theater because we were considered second class, even after paying a first-class price for service! But that night we were treated to courtesies that even President Nixon could not enjoy: entering through the lobby, approaching the front desk, quietly registering, and being assisted to our room by the highly trained wait staff. A familiar portion of a Bible verse came to mind. The last shall be first and the first last (Matt. 20:16). — John Barfield

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

The Momofuku Culinary Lab started as a space where we could focus on creating and innovating. I didn't want us to worry about working on projects in a restaurant; there are just too many distractions in service and running a kitchen to be able to focus on creating your dishes. — David Chang

The first time I traveled to Russia a Russian friend gave me a short little book that she referred to as "The Russian Handbook."2 Paging through the book during my flight, I was amused to read: If you are walking through the street without a jacket, little old Russian ladies may stop and chastise you for poor judgment. . . . In Russia there is no reticence about expressing your negative criticism openly. For instance, if you are displeased with the service in a shop or restaurant you can tell the shop assistant or waiter exactly what you think of him, his relatives, his in-laws, his habits, and his sexual bias. — Erin Meyer

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

Good restaurant design is about achieving equilibrium between the food, service, and design - in effect, telling a complete story. — David Rockwell

Any successful hospitality operation - be it a hotel or restaurant, chain or independent, low-cost provider or luxury establishment - requires an effectively performing individual operation. You have to attract the right customers, have the service product, set the right price for your product, and provide the right level of service - all the while managing your employees the right way to achieve your goals. This requires a combination of knowledge from a variety of disciplines, and thus this section includes contributions from our faculty in human resources, management, marketing, operations, and strategy. — Michael C. Sturman

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

The service at this airport restaurant is so bad I'm starting to panic that I'm a ghost. — Kristen Schaal

We use similar products. Our focus industry is healthcare and hospitality. But we haven?t done anything interactive. The first day full of seminars is full of things I thought would be useful: quick service restaurant and mobile phone applications. Businesses are providing more services and products by self-service means. — Milton Jones

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

Everything I do, I go to black people. If I have a problem at the airport, I'll go to the black ticket agent. I hope they notice me because I'll get better service. If I'm at a restaurant, I look for the black waiter. Rent-a-Car, give you the upgrade. — Gary Owen