Lewis Grizzard Quotes

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.

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

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

For me, good service is efficient and discreet; it's that critical balance. As soon as the client sits down, the communication flow has to start. Customers need to feel that the waiters are supervised - that there's a system in place.

You have to think of a restaurant as a series of impressions. But what makes my job so great is there's no one answer that's right for every restaurant.

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.

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.

Although a great restaurant experience must include great food, a bad restaurant experience can be achieved through bad service alone. Ideally, service is invisible. You notice it only when something goes wrong.

My customers come and go, cycle in and out. They eat others' foods, too. It's cool. They move on, and they come back. My quality, in food and execution, speaks for itself.

The chef can be very innovative, but the decision is made by the customer.

Ultimately, the bread and butter of McDonald's is delivering great service, great quality food, at affordable prices day in and day out.

Jimmy John's is what it is. We strive for a consistent experience that is consistently good.

My idea of fun would be to review the customers. I could give some customers one star, so that restaurateurs would know when they walked in not to serve them.

I put the hamburger on the assembly line.

If I had a brick for every time I’ve repeated the phrase Quality, Service, Cleanliness and Value, I think I’d probably be able to bridge the Atlantic Ocean with them.

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

pulled into my convenient neighborhood fast food restaurant. I ordered shrimp salad, onion rings, and a beer. The shrimp were straight out of the freezer, the onion rings soggy. Looking around the place, though, I failed to spot a single customer banging on a tray or complaining to a waitress. So I shut up and finished my food. Expect nothing, get nothing.

When I think of a good restaurant, it's where the food has been consistent; there's always a consistency.

Whether you sell hamburgers or computers, we’re all in the customer service business. Our goal must be to exceed our customers’ expectations every day.

The best feature of a product should really be the customer service.

Deliver total quality to every customer every day.

I think the great trick of doing my sort of thing is to learn to use your downtime, and of course in the media and especially in television, there's a heck of a lot of time of waiting around. And I think the trick is to use that.

I never keep boys waiting. It's a hard trial for a boy to wait.

Biggest question: Isn't it really 'customer helping' rather than customer service? And wouldn't you deliver better service if you thought of it that way?

I once truly believed that if I had to stand in line for twenty minutes to have a package gift-wrapped it actually gave the recipient more pleasure.