Groucho Marx Quotes

What we know about the destination resort business is clearly established. But it's all about one thing, and one thing only. All of the razzmatazz and jazz we hear about facilities and everything else doesn't amount to a hill of beans. It's customer experience that determines the longevity and endurance of these enterprises.

If I go to hotels, they always say, 'Welcome back', even when I've never been there before.

There are so many restaurants that cook for themselves and think they are different. But it is always about making your guest feel special.

Obviously, the hotel is related to my name, so my mom makes sure the staff, the service, the cleaning part of it is 100 out of 100. Not 99, 100 out of 100. We've got great reviews because of that. That's why a lot of people want to stay out our place, because we provide a lot of good services.

...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.

Boy what a hotel that was, why they stole my towel.

Opening amenities are often opening inanities.

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

I'd love to work in a restaurant. You get to meet new people all the time and constantly socialize. There are no dull moments when you're serving. It would definitely be a fun job to have.

All my jobs have been with food in one way or another since 1948. My parents were in the hotel business, and I just loved the warm hearted people who worked so hard with such good humor.

We see our customers as invited guests to a party, and we are the hosts. It's our job every day to make every important aspect of the customer experience a little bit better.

I started in the restaurant business at the age of 19 as a waitress. I loved the atmosphere and the camaraderie of the restaurant business. I loved not having to go to an office. I loved making people happy.

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

The guest to me was always paramount.

Whenever a chef cooks for his own ego rather than his guests, he/she set themselves up for ridicule and failure. In the end, it's the service industry. Our goal is to make our guests happy through our cooking.

Don't build a bar for yourself. Build it for your customers. It's all about them: the walls, the finishes, the textures, the food, the beverages, literally everything has to be for them.

Hospitality is central to the restaurant business, yet it's a hard idea to define precisely. Mostly, it involves being nice to people and making them feel welcome. You notice it when it's there, and you particularly notice it when it isn't. A single significant lapse in this area can be your dominant impression of an entire meal.

I worked in a restaurant and in a nightclub cloakroom.

Boeing is always looking at innovative ways to offer customers the highest level of service and support.

When I was in the restaurant and bar business, I followed a rule, which was that the places that I opened were places that I wanted to go to.

Hospitality is about trying to support multiple functions in one space.

Having been in the restaurant business, our job in the restaurant business is to be responsible for our customers' happiness. It's the nature of the hospitality business. You need to take care of people. You take care of customers above all others. Customers are your lifeblood.

I was a host and a busboy and a barback.

I like people. Listen, if you're a hotelier, if you're a creative person, and you're working with the things that I do, then you have to like people; otherwise, you simply can't get anywhere.

A hotel isn't like a home, but it's better than being a house guest.