Jim Butcher Quotes

I like part-time jobs in restaurants.

I have been a waitress, and I was a damn fine waitress too, let me tell you.

I'm like a waiter and you something like a hater with trays in both hands, place an order I can cater.

A diner having a row with a waiter in a swanky restaurant chills the blood in a way that a quarrel over a pizza order elsewhere would never do. Compassion is rarely the custom of the privileged.

If anybody needs anything else at their tables, just speak slowly and clearly into your table numbers. Someone from the NSA will be right over with a cocktail.

My first job was as a waitress, and I waitressed for a long, long time. I was a very bad waitress. I didn't care if people had ketchup or if they were allergic to fish. It really didn't bother me either way. I didn't care. I was bad, but it was a good way to make money. And it's a fun job if you are working with fun people.

My first waitress job was at Johnny Rockets in New Jersey, and then I waited tables at a sports bar.

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.

I had a job at this French restaurant, and I hated it. I don't like serving; I don't like getting people ketchup.

When I was growing up I always wanted to be a waitress. My sister opened a restaurant in Mississippi, and I went down there and was a waitress for a few days. Let me tell you, I got it out of my system.

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.

Working for several years as a waitress, you learn really quickly a couple of default scripts, so you know exactly what the interaction is going to be when the person sits down at the table.

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

I was a terrible waiter.

When I used to work at Friday's, in a restaurant, that endless appetizer, that was my worst enemy as a server. Oh my god.

I used to work at a catering hall in Hauppauge. Anybody who works as a server in a catering hall, more power to you, but I wanted to make music.

When I used to live in Chicago - went to school there for four years and lived there for two years after - the whole time, I worked at this restaurant called DMK, and people would come in, and I would wait on their tables, and they would say, 'Oh my gosh, man. You look like the dude from 'Parks and Rec.' You look like Jean-Ralphio.'

People who treat waitresses or waiters rudely - or taxi drivers - I have very little tolerance for those people. They work really hard. They deserve courtesy and respect.

Maitre D' : I appreciate your understanding. Ferris: Don't think twice. It's understanding that makes it possible for people like us to tolerate a person like yourself.

Self-checkout is negative because more and more retailers are losing the personal touch. People want to do business where people know their name and communicate with them. With a world full of email and more self-service we will begin to start seeking out the basics from retailers who create emotion. There is not emotion out of self-service and most people buy out of emotion.

We’re in the business of luxury and there’s nothing more luxurious than being good to people, being respectful of them.

Empathetic people are superb at recognizing and meeting the needs of clients, customers, or subordinates. They seem approachable, wanting to hear what people have to say. They listen carefully, picking up on what people are truly concerned about, and respond on the mark.

And," Price adds, smiling, "if another round of Bellinis comes within a twenty-foot radius of our table we are going to set the maitre d' on fire. So you know, warn him.

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.