Orson Welles Quotes

I do have very high customer service standards - I'd send back sushi because it's too fishy.

The C student starts a restaurant. The A student writes restaurant reviews.

We'll serve, on a good Saturday night six or seven thousand people in all the restaurants, and it's like, the percentages are that maybe one person's not going to like what they get. And I can't be there to fix it. I hate that. We're in this business to make things that please people.

Although the skills aren't hard to learn, finding the happiness and finding the satisfaction and finding fulfillment in continuously serving somebody else something good to eat, is what makes a really good restaurant.

I think my service is better than my food... I focus so much on the service.

In London, the food critics are harsher, the clients milder; in Hong Kong, the clients are harsher, the critics milder.

I think what you got to do is to create an environment which people wish to sit in. You have to create a menu which is interesting to people. You have to create food which is delicious and affordable. I think that's what's important.

Good service can save a bad meal, but there is no level of food that can save bad service.

I kind of think of engineering like the chefs at a restaurant. Nobody's going to deny chefs are integrally important, but there's also so many other people who contribute to a great meal.

If it doesn't taste good it doesn't go on the menu.

To a large extent, we're working hard to fulfill the consumer demand for Subway sandwiches.

If a customer walks out without shoes, you really want to find out why. 'It didn't fit' is not good enough.

After failing four times and after working for other people and realizing that nobody paid attention to the food like they should have, we wanted to just pay attention to the food and service.

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.

Chalkboards being used inside the restaurant seem to be a good sign that the proprietors are proud of their food, and that's kind of nice, actually - it's a nice personal touch.

The restaurant business is something that you have to treat like a baby. You have to constantly be there. You can't trust it to anybody else, because no one's going to love it like you do.

As a restaurateur, my palate is one of my most important tools.

I was working in restaurants as a captain and as a waiter.

A lot of restaurants serve good food, but they don't have very good service.

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.

I have the restaurant, too. I serve Southwest, barbecue.

I'm the person who wouldn't send back my food even if I got steak when I'd ordered fish.

No tablecloths, silver cutlery, fine porcelain, sommeliers, or deep wine lists - that's fine. But no service or hospitality? That's going too far.

At the restaurant, we strive to create an excellent experience for our guests, and in the kitchen, we could not do this without having access to the best ingredients, equipment and tools, including Victorinox Cutlery.

I've been thanked a lot in Wendy's, Applebee's, and Marriot hotels, I've never been thanked in Le Cirque, for some reason. I try to spend as little time as possible in Le Cirque; that's not because the food isn't good... I'm not the kind of guy who likes to find his food under his parsley.