A Quote by Michael Mina
There's always room to improve in a restaurant. A restaurant is better or worse every day than it was the day before. It's impossible not to be, because it's human.
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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.
I was in a restaurant, and it just struck me, something I'd never thought of before. And it's menus in the restaurant just hit me. I was ordering and I thought, "God, think of all the people who handle these meals day in and day out" and they, I mean you're going to a restaurant, you can be pretty - you can feel secure that they wash the silverware in the kitchen and the linens and all that stuff, but they don't wash their menus, who washes menus? Now, I've got to worry about that for the rest of my life.
My mentality is like a samurai they used to train every day, work on their technique to make themselves better, almost perfect, perfection is impossible but every day you get closer and that's what I want . Every day I want to get better than I was the day before. I want to use every second of my life, every time I have in my life to make me a better fighter. It's more than a job it's a way of living.
You do tend to miss that repetition of day in and day out in a restaurant. I would like to open someplace where I can get back in touch with that side of my restaurant background. It is something we have plans to do and not sure how or when, but it is not too far away.
Well, I got people that help me with the restaurant. I don't have to be at the restaurant 24 hours a day.
From the first day we opened Wynkoop, my brewpub in Denver, I knew I'd be ten times better running a restaurant than I was a geologist.
Defensively, hitting-wise, running the bases. There's always room to improve. That motivates me to get a little better every day.
My last two years of high school, I did work-study half the day, and I ran the restaurant. It was just this little restaurant, but it was just so cool. I had 35, 40 employees.
I will never stop improving until I stop my career because I think every day you can improve, every day you can do something new, and every day you can do something better.
I'm a leader at the restaurant. If I do this, the people at the restaurant will try to do better. I believe in that, and that's the way it is.
I'll go to a restaurant where I've never been before, and someone will say, "I don't have anything big for you to eat." I used to be a little salty about that, but at the end of the day, what they're saying is, "I know who you are. I watch your stuff." What's better than that? Gratitude is the attitude. That's the thing. What am I being pissy about?
As a child, I didn't see my dad that much because he was always working at the restaurant. He became pretty jaded after working at the restaurant for so long.
I try to eat in one of my restaurants every day, and I eat out in another restaurant every day. It's what I do.
I can still improve, and that's what I try to do every day and train strong, and as I said, I try to improve every day and make myself a better player, and that's what I am trying to do.
You have to think of a restaurant as a series of impressions. But what makes my job so great is there's no one answer that's right for every restaurant.
But as far as Twitter, I'll be in a restaurant and I'll get home and somebody tweeted and they talked about what I ordered and what I was wearing. In some cases, that could be dangerous, because you don't want everybody to know where you are every second of every day.
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