Gia Coppola Quotes

My brother and I worked in eight bars as the brother bartenders.

I bartended for a catering company for two or three years.

I'd actually quite like to try working behind a bar for a while. I'd give that a go.

I was a good bartender. I wouldn't say I was the best bartender in New York, but I could hold my own.

I worked the bar business in Fort Lauderdale.

I love cocktails. My specialty drink is a gimlet with a little egg white in it so it gets frothy. I really like rose water - sometimes I'll add it to champagne.

I worked at this great Toronto bar, Indian Motorcycle. I started off as the grunt. I was the guy who cleaned up the puke and the ashtrays and the garbage. Worked in front from four in the afternoon until four in the morning.

I can make a bourbon and Coke, those types of drinks... If the ingredients are named in the drink, I can make it.

I like to set up bars at my parties so people can make their own cocktails and mix and match and teach each other different things.

I love awesome mixed drinks.

A well-made Martini or Gibson, correctly chilled and nicely served, has been more often my true friend than any two-legged creature.

A perfect martini should be made by filling a glass with gin then waving it in the general direction of Italy.

The cocktail party - as the name itself indicates - was originally invented by dogs. They are simply bottom-sniffings raised to the rank of formal ceremonies.

The cocktail party is probably America's greatest contribution to the world of entertaining.

It's never too early for a cocktail.

The cocktail party is easily the worst invention since castor oil

I've been in the service industry. I've bar-tended. I've waited tables, and I've worked at pizza places; I've made pizza. I've had a lot of jobs, and many of them were in the food service industry.

I was an amazing bartender and a great waiter. I think, in a way, that was my acting school.

Working in a bar was a horrific idea for me.

Salute even the customers in places where alcohol is served.

There is something urbane, stylish, and worldly about owning a cocktail shaker.

I worked in restaurants, and I worked in the Cambridge Public Library.

I worked in a coffee shop called Buzz Cafe in Oak Park. I started when I was 14 or 15, washing dishes, and then I became a barista and sometimes waited tables. It was an artsy scene.

I did retail. I worked at TJ Maxx before. I did fast food at Shake Shack.

I worked in a restaurant and in a nightclub cloakroom.