Restaurants Quotes

I did several interesting jobs, working in restaurants, I worked at a lab rat farm, feeding and watering all these rats. Then I got a full-time job as a technical writer for a large scientific research laboratory.

At the end of drama school, I made a contract with myself: I'd try acting for five years. I was 26. I had already spent eight years working in restaurants and gas stations. So I had seen enough small businesses to understand that that's what acting is: a small business.

There should be more booing in shops and restaurants and places like that when when the service is bad. If you've had a poor breakfast in a hotel, you should put your knife and fork down and boo.

Really, if I'm gonna eat a meat, I'd rather eat venison than anything and I do like it a little on the rare side. That's probably my favorite meat and I've had some awfully good venison in some of the great restaurants.

Restaurants are a wonderful escape for me. And are for a lot of people.

The exposure from 'Iron Chef' has been helpful, but at the end of the day your product and your service determine whether you get customers or not. If people decide to eat out less during a recession, the first restaurants that they will cut out are the ones that don't do a great job.

I spend 80% of my time in my restaurants. Taping my TV shows doesn't take much time, and then they get aired a lot. That's the thing people don't realize.

First and foremost I am a chef, whether behind the stove at one of my Northern California restaurants or for the past 15 years in front of the camera on my Food Network cooking shows. Creating new dishes and flavor combinations that bring cooks and our restaurant guests pleasure is my job and I love it.

Facebook is uniquely positioned to answer questions that people have, like, what sushi restaurants have my friends gone to in New York lately and liked? These are queries you could potentially do with Facebook that you couldn't do with anything else, we just have to do it.

The newly decorated theatres produced things like car parks and restaurants, so you could have a good night out, quite cheaply without all that bother of having to go somewhere else.

Fifteen years ago, France was the promised land of cooking. So I looked at a map, found five restaurants and faxed them to ask for a job. Within five minutes, I got a reply from the then three- star Le Jardin des Sens in Montpellier.

Being unemployed is not good for an actor. No, it isn't, no matter how unsuccessful you are. Because you always remember getting fired from all the restaurants. You remember that stuff very, very strongly.

I've got a really great team around me. They're the ones that are in the restaurants on a day to day basis. Anyone that's good can't be stifled in any way. I don't baby people.

A thousand restaurants close every month. They re-open, and that's good for America. Nobody's rescuing them. They employ people, too. If we let them go bankrupt, the factories don't go away, the creative people don't go away. They get employed more productively by others.

When I can afford it, I'm very into organic food and I love going to restaurants that use organic produce and such. I think that it's a shame for everyone that, unfortunately, organic can be pretty expensive, so you just do what you can.

What we are trying to do is to create a social business in Bangladesh, a joint venture to create restaurants for common people. Good, healthy food at affordable prices so that people don't have to opt for food that is unhealthy and unhygienic.

In other restaurants you'll see employees signing to each other, since we also hire many deaf men and women.

My desire to curtail undue freedom of speech extends only to such public areas as restaurants, airports, streets, hotel lobbies, parks, and department stores. Verbal exchanges between consenting adults in private are as of little interest to me as they probably are to them.

Through my work and travels I have been lucky enough to have been exposed to various eclectic cuisine running the gamut from small local cafes to iconic five-star restaurants.

You know, for 300 years it's been kind of the same. There are restaurants in New Orleans that the menu hasn't changed in 125 years, so how is one going to change or evolve the food?

Being famous gets me good concert tickets, good tables in restaurants, good seats at sporting events and that's really about it.

I launched The Emeril Lagasse Foundation to provide culinary training, and developmental and educational programs to children in the cities where my restaurants operate. I think everyone has a responsibility to give back to the community if they can, and to help future generations learn new skills.

I was working in restaurants as a captain and as a waiter.

Rarely do pens go dry in restaurants.

I can go into restaurants and a whole table will get up and clap if they recognize me, because they love Fox News. Other places - or even the same place - people will turn the other way.

People complain that chefs aren't at their restaurants anymore, but I don't think that's the case at all. You see them on TV and you assume they're not working but they are.

Today brands are everything, and all kinds of products and services - from accounting firms to sneaker makers to restaurants - are figuring out how to transcend the narrow boundaries of their categories and become a brand surrounded by a Tommy Hilfiger-like buzz.

We stay in U2's hotel. They bought a hotel, The Clarence, a nice place and it's in an area where everything's happening, so many fantastic restaurants and bars and the people are so friendly.

The murals in restaurants are on par with the food in museums.

When I'm hiring a cook for one of my restaurants, and I want to see what they can do, I usually ask them to make me an omelette.