A Quote by Scott Adams

I would sometimes sit in a crowded restaurant, and say, 'You know, I'm the only person in this restaurant who can't draw.' — © Scott Adams
I would sometimes sit in a crowded restaurant, and say, 'You know, I'm the only person in this restaurant who can't draw.'
The prejudice was so bad in the United States at that time that a dark person with a white person would not be served in a restaurant. My father, mother, and I would try it occasionally. We would sit there, and the food would never come.
The only kind of restaurant I could imagine doing would be the extraordinarily snooty restaurant with three or four tables, and I would cook what I felt like cooking. And you could eat it or not.
I hate to say 'chain restaurant,' but we're sort of a corporation now. How do we defy that concept, where people assume each restaurant can't be good?
I'm just a bit frustrated that in London we make such an effort to ape the New York restaurant scene. I have good friends who ape the New York restaurant scene and do it brilliantly. None of them would claim that the primary reason for going to their restaurant was the food.
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.
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."
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 can remember the three restaurant experiences of my childhood. All I wanted to do on my birthday was to go to the Automat in New York... but I don't know if you consider that a real restaurant.
I was never a sit-in-the-audience-type person. Even as a little kid, when I saw a band performing at a restaurant, I would ask them if I could sing a song.
I'm the type of person who doesn't want to sit alone in a restaurant or bar.
A pastry chef's lifespan in a restaurant is limited. You have to open a bakery or pastry shop. There's only so far you can go in a restaurant.
I'm lucky that my restaurant partners are my wife Liz and Doug Petkovic. We opened our first restaurant over 15 years ago. And we didn't open up our second restaurant for almost ten years. So that gave us a good foundation of employees.
I won't hire someone or date a girl who has not worked in a restaurant, and that's the honest truth. I don't think you know how it is until you've worked in a restaurant.
The truth is that it has not been my pipe dream to have a restaurant. I know restaurateurs, and the amount of work that goes into a restaurant is nothing short of insanity. It's a real commitment, and most restaurants don't make it, so the odds are really against you.
I think a lot of people overlook the importance of the menu as a marketing tool and a way of communicating to the customer what the ambition of their restaurant is. Not only the typeface and the design, but what is it printed on? Is it cheap-looking? Is it the right kind of paper for that restaurant?
There is often with restaurant reviews in particular, I think, this kind of impulse to be deferential and bow down to the greatness of the restaurant and the greatness of the chef, and then with great regret to say, "And yet, all is not as it should be in the kingdom," and I didn't want to do any of that.
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