Gordon Ramsay Quotes

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.

I've been told I make a very good brew.

Hosting is work. It means you don't get to go up to your room and disappear and take a nap. Like everybody else does after lunch. I'm talking about hosting, not hosting a dinner party, but hosting people staying in your home.

I never was a caterer, but I did deliver pizzas.

If acting doesn't work out, I'm probably going to be a professional chef.

I started waiting tables in college and realized how much I loved the business and loved to cook. I decided to go to culinary school and never looked back.

I worked as a cook before starting acting.

I was a hostess, a waitress, a cafe manager, and a prep chef. For one job, I had to wear a hat shaped like a head of garlic.

When writing a thank-you if you've had lunch with someone downtown, send an e-mail. If somebody is giving you a dinner party in his or her home and all the work that takes, that person deserves a written thank-you.

I've done plays where you get into the run and can go to auditions during the day, or can have lunch with someone, and then you go to half-hour and show up.

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.

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.

My father's diner, the Jefferson Coffee Shop, was a simple, 27-seat affair in Washington D.C., open for breakfast and lunch - coffee and eggs in the morning, cold cuts and burgers in the afternoon.

No one guided me through it, but here is how it happened: I was in New York doing a play, and an agent got in touch with me and said he wanted to take me out for lunch. In the theatre, they never want to take you out for lunch, so I thought, 'Yes!' I went, I ordered steak, and he told me he thought I should write for TV.

I was a busboy, a waiter, a manager, a sommelier... like... all of it from a family-run Polish restaurant, with, like, grandmas in the basement hand-making pierogies, to working at Bond Street for a while. I've done it all.

Hospitality and cooking are my passion, and I love nothing more than seeing someone's face when they taste an unforgettable bite.

I was a pretty damn good waiter.

I started out with a carpet-cleaning business. Then I had a lunch wagon business, where you pull up and serve food. Then I had bars and then restaurants.

We have two day-parts, lunch and dinner. We don't have breakfast. We don't have drive-thru. We don't have late night. We don't have 24-hours.

My first job was at a Burger King.

I was a host and a busboy and a barback.

I absolutely love the restaurant industry.

The greatest food city in the world is New York City, just in terms of depth and breadth, variety, size, infrastructure.

Aside from hospitality and delicious food, our [restaurateurs'] job is to entertain people. Restaurants should make people feel special, excited and fulfilled.

It is precisely because no one needs soup, fish, meat, salad, cheese, and dessert at one meal that we so badly need to sit down to them from time to time. It was largesse that made us all; we were not created to fast forever... Enter here, therefore, as a sovereign remedy for the narrowness of our minds and the stinginess of our souls.