Ann Aguirre Quotes

It's very important not to lose your temper in a courtroom, or in anything else you're doing.

I think it is more a cautiousness that protects me from enthusiasm about things. I tend not to get excited. People perceive it as a scowl, which is fair enough.

The dressing room is not the place where you show emotion.

I'm not a guy that shows a lot of emotion while I'm playing.

The less passion there is, the better we work. The calmer we are the better for us and the more the amount of work we can do.

I make it a policy never to appear surprised" - Dr Barlow

How many chefs when I was a young boy shouted at me during service? All I ever said was "Yes, chef." The customer is the most important. If the chef overreacts, fine. At the end of service, you apologize.

The expression of a gentleman's face is not so much that of refinement, as of flexibility, not of sensibility and enthusiasm as of indifference; it argues presence of mind rather than enlargement of ideas.

I've always felt that I shouldn't scream on the air...I just feel there's a way of rising enthusiastically if there's an exciting play, but you don't have to scream. There are people who do shout, and I think that's unnecessary. You have to be under control at all times, no matter what's taking place. Enthusiasm and excitement can be expressed without going berserk.

Annabeth recognized something else in her face, too - in the hard set of her mouth and the deliberate way she raised her chin like she was ready to accept any challenge. Reyna was forcing a look of courage, while holding back a mixture of hopefulness and worry and fear that she couldn't show in public. Annabeth knew that expression. She saw it every time she looked in a mirror.

As I grew older, I understood that instructions came with this voice. What were these instructions? The instructions were never to lament casually. And if one is to express the great inevitable defeat that awaits us all, it must be done within the strict confines of dignity and beauty.

When I film, there are no emotions. That would be the last thing.

To the men exposed to his rule Lymond never appeared ill: he was never tired; he was never worried, or pained, or disappointed, or passionately angry. If he rested, he did so alone; if he slept, he took good care to sleep apart. “—I sometimes doubt if he’s human,” said Will, speaking his thought aloud. “It’s probably all done with wheels.

To me, it's my job not to laugh, no matter what's said. By the time we shoot, I'm ready for all that's coming. I probably do most of my breaking in rehearsals, when I know that I can.

I'm not always really calm, but I try not to get taken away by things that are incredibly transitory.

Take your job seriously, BUT don't take their complaints personally. If you take it personally you'll get upset and lose your edge. If you take it too personally, you'll lose your edge and your job. If you take it seriously -- it's you with them. If you take it personally, it's you against them. What steps can you take to ensure keeping your cool?

Try handling problems in the office as dispassionately as you can and I guarantee you will have a better time of it; not least because when you bring emotion into the conversation, you furnish your colleagues with an easy "out" for dismissing you. If you are able to strip out the emotion, however, people have to deal with you based on the facts.

I think that I probably break on set more than I make other people break. I've realized recently that, in my everyday social life, I'm a very easygoing person, but when it comes to work, I'm pretty type - A. I'm very focused and I take it maybe too seriously sometimes. So, when I'm on set, even when there are really funny people that I'm in the scenes with, I'm generally good at not breaking too often.

Being a waitress can be a very brutal job sometimes, and I remember during the training, the person said to me, "The redder the lips, the better the tips," and that was like the only advice she gave me.

...the waiter has to come from a place of concentration, subjugation, and complete, limitless service. Nothing is too much trouble. The customer is always right, even when he is wrong. There is no limit to what you will do to serve while that person is in your bar and in your care.

The service in L.A. is the best. You don't get sarcastic, surly, fed-up waiters and waitresses like you do in England. They're good at their job and they're there for the customer. The only depressing thing is a lot of them have written more screenplays than me.

I wasn't acting on passion. I was simply acting.

Charlotte, having seen his body Borne before her on a shutter, Like a well-conducted person, Went on cutting bread and butter.

You always get that one customer that decides that your name is boy. Or something. It certainly reinforces a respect I already had for people that are in the hospitality industry.

Why don't you just ease up a little bit, just be professional. Maybe you're over-investing - maybe you're caring a little too much.