A Quote by Daniel Humm
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.
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I actually think that craft service was the reason I got into acting: the free food. I literally remember on my first job being like, "Yes! I get to have craft service every day!"
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.
Getting service right is more than just a nice to do; it's a must do. American consumers are willing to spend more with companies that provide outstanding service - ultimately, great service can drive sales and customer loyalty.
Wine, like food, is so emotional. If you think about it, so much of the courting ritual is surrounded by wine and food. There's a built-in romance to wine.
Service cannot be expected from a friend in service; let him be a freeman who wishes to be my master.
A producer is someone who actually calls the shots. An executive producer is just a guy that eats more food at craft service.
Service standards keep rising. As competitors render better and better service, customers become more demanding. Their expectations grow. When every company's service is shoddy, doing a few things well can earn you a reputation as the customer's savior. But when a competitor emerges from the pack as a service leader, you have to do a lot of things right. Suddenly achieving service leadership costs more and takes longer. It may even be impossible if the competition has too much of a head start. The longer you wait, the harder it is to produce outstanding service.
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.
I think my service is better than my food... I focus so much on the service.
What we have to be judged by is the work we try to do. It's public service, not perfect service.
And when you clear away the cobwebs of the description of every job in the world, at the bottom of that job is service. It's service. And I took that ethic and applied it to my writing craft.
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.
First of all, we have infrastructure as a service, which Amazon has; we have platform as a service, which Microsoft has; we have software as a service; we have applications. Nobody has everything except us. We also have data as a service.
I have a bigger problem at food events when I turn over a wine glass and people insist on pouring me a glass of wine. I have a bigger problem with drunk wine representatives, drunk wine salesmen at food events who keep trying to push a glass in my hand.
All four elements were happening in equal measure - the cuisine, the wine, the service, and the overall ambience. It taught me that dining could happen at a spiritual level.
You talk about the [armed] service teaches you how to depend on each other, the service makes you aware of the common good and strips that down. Guys who go into service get to have that. But that's a high price to pay in this day and time with going into service.
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