A Quote by Kristen Schaal
The service at this airport restaurant is so bad I'm starting to panic that I'm a ghost.
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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.
As anyone who has ever fallen foul of an airport, a conventional hospital or a bad restaurant knows, misery is made up of little things.
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.
Rude staff, bad lighting, and dirty bathrooms are all signs of a bad restaurant and a good reason to leave a restaurant!
Still, I never really mind bad service in a restaurant. It makes me feel better about not leaving a tip.
Panic is efficient. Panic is effective. Panic is the way I get things done! Panic attacks are my booster rockets!
Just to be honest, like I always am, I tip on my service. I think it's a difference between good service and bad service, and just having a bad day.
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.
After a two-year stint at Stars, I wanted to start my own full-service restaurant, but I didn't have the funds to do so, so I got a modest loan from my parents and opened Chipotle with the goal of having it fund that restaurant.
The Holy Ghost is a comforter and a guide. But it is also a cleansing agent. That is why service in the kingdom is so crucial to enduring. When we are called to serve, we can pray for the Holy Ghost to be our companion with assurance it will come.
A financial panic is a very bad thing, but a government panic can do far greater damage in a far shorter time.
I'm open to starting restaurants anywhere as long as the produce that's readily available is high quality. For example, I'm never doing a restaurant in Shanghai because I saw the produce available there, and it's just not good. I won't do a restaurant in Moscow for the same reason.
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.
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.
I make a project and I panic. Which is good, it can be a method. First, panic. Second, conquer panic by working. Third, find ways to solve your doubts.
When I met my designs in the market of a remote village in the West Indies, or in the airport restaurant in Zurich, I felt like the mother of many well-behaved children.
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