A Quote by Criss Jami

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.
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.
Being general manager is like being the de facto owner. It's like wearing the crown of 'Restaurant Man' without being 'Restaurant Man.' You're trying to run the business, but you're running the ranch without riding the big horse.
When I started at Puma, you had a restaurant that was a Puma restaurant, an Adidas restaurant, a bakery. The town was literally divided. If you were working for the wrong company, you wouldn't be served any food; you couldn't buy anything. So it was kind of an odd experience.
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 reality is that front-line workers like restaurant servers, bus drivers and retail store clerks - whose jobs require person-to-person interactions - do not have the luxury of being able to 'work from home.'
Does the owner of the restaurant own his restaurant? Or does the government own his restaurant?
The one thing I like about being a celebrity more than anything is being able to get into any restaurant I want.
I really like the idea of restaurant life, especially in New York where everyone has small apartments - that restaurant culture where you sit at a table for a long time and the afternoon goes by and you're kind of living there. I like that more than nightlife.
I don't get the animosity when someone tells a joke that you don't like. Whereas if someone made a dish that you don't like if you went to a restaurant, you would either try another dish or you just don't go back to that restaurant. But you don't say like, "I did not like the hamburger here. This restaurant should be shut down. It should be banned from making hamburgers. No one else should have these hamburgers." And everyone else is like, "No, you wouldn't do that."
The first thing I do whenever I go to Thailand is seek out the closest restaurant or stall selling mango-and-sticky rice: it's a little hillock of glutinous rice drenched in lashings of coconut milk and served with fresh mango.
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.
In L.A., it's not on the surface. Everything is in the cracks. The restaurant out front will look like this old, boring place, and you'll go inside, and it's this lush, beautifully designed restaurant.
Man is, at one and the same time, a solitary being and a social being. As a solitary being, he attempts to protect his own existence and that of those who are closest to him, to satisfy his personal desires, and to develop his innate abilities. As a social being, he seeks to gain the recognition and affection of his fellow human beings, to share in their pleasures, to comfort them in their sorrows, and to improve their conditions of life.
I was at a restaurant and I heard this little voice at a nearby table pipe up and say, 'I believe I will have the chowder.' I got up and walked out into the middle of the restaurant. There was Sterling Holloway just sitting there being Sterling Holloway. Never in a million years would I have imagined that I'd have the honor of filling his shoes. I just regret not going up to him and saying hello.
My grandfather used to be a chef and I remember going to his restaurant to peel potatoes and clean his floor. He used to go out and kiss all the girls in the restaurant and I thought 'oh this is good... one day I want to be like him.'
If I ever own a restaurant, I will never allow the waiters to ask if the diners like their dishes. Particularly when they're talking.
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