A Quote by Neil Warnock

The way that I am, most of my time as a manager has been putting fires out and I don't enjoy dealing with chairmen and owners but I know it's part of my job. — © Neil Warnock
The way that I am, most of my time as a manager has been putting fires out and I don't enjoy dealing with chairmen and owners but I know it's part of my job.
I enjoy catching our show whenever I can. It does get very weird to watch myself, it's always been that way, but at the same time, it's part of my job to see what kind of job I'm doing and to get a perspective on where I'm taking the character.
So, the first step to opening a restaurant is, don't. Opening a restaurant is a series of putting out fires every single day. I mean, even once you're open, it's still a series of putting out fires. Step one: don't.
For the most part you are dealing with jealousy, you are dealing with love, you're dealing with hatred, you are dealing with revenge and all of these sort of classic things.
Most of the time, I'm not scared. I get on with life, not because I'm a fatalist, but because that's the most congenial way of dealing with things. Indeed, most of the time, I'm not conscious of dealing with anything.
Stamping out fires is a lot of fun, but it is only putting things back the way they were.
An interesting difference between new and experienced stage managers is that the new stage manager thinks of running the show as the most difficult and most demanding part of the job, whereas the experienced stage manager thinks of it as the most relaxing part. Perhaps the reason is that experienced stage managers have built up work habits that make then so thoroughly prepared for the production phase that they [can] sit back during performances to watch that preparation pay off.
If somebody says, "You like putting out fires," and I say, "It's not a case of liking it, but I do put them out, and if there aren't fires left I make them, so I can put them out." It's what we do.
I've been really lucky because when I go out to L.A. it's for a job, not to look for a job. That's the way I like L.A. most - when I already have a job.
The part that I know I enjoy most is the restaurants. You can't do everything, you know? For me, the priority has been being deeply involved in my restaurants and figuring out different ways to make them run better.
Apart from my work, my greatest pleasures have been mainly out-of-doors, and although I no longer ski, I greatly enjoy walking in the mountains and leading country rambles. I am fond of music, whether light or classical, and play the piano in a self-taught way. In company, I enjoy lively, way-out discussions.
Editing is a meditative process. I enjoy it the most. I am not dealing with 200 people.
Part of my job is getting dressed up and having my picture taken and the best way of dealing with that is finding a way of enjoying it.
I've never found NBA owners to be deferential. I never considered them to be reliant. All that I do is knock myself out to represent their interests the best way I can and sometimes tell them, as part of my job, what they don't like to hear.
I am not a 34-year-old manager trying to make my way in the game; I have been around a long time.
Basically, a manager's job is to make other people more productive. What's one really good way to do that? Do the work that is getting in their way. Which means find out what kind of important work your developers dislike the most, and do it for them.
Owners, the way they blackballed me from baseball, the way they used me, in a sense, and then the way they wanted to send a signal to the other players, saying, you know, we're going to get Jose Canseco out of the game. This is a cue or a message for you other guys to stop using steroids because the owners lost total control of the steroid use.
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