Bernie Ecclestone Quotes

I have tipped waiters, and I have been tipped by waiters.

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

Know how and how much to tip people who expect gratuities, even in the case of poor service.

I was a host and a busboy and a barback.

There is an army of waiters in this world.

Hospitality is almost impossible to teach. It's all about hiring the right people.

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.

Even the busboys at the restaurants have a script to give you. Everybody is in the business.

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.

Are you running an airline or a whorehouse?

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

I worked at this great Toronto bar, Indian Motorcycle. I started off as the grunt. I was the guy who cleaned up the puke and the ashtrays and the garbage. Worked in front from four in the afternoon until four in the morning.

I just waited tables three nights a week to cover the bases.

I worked the bar business in Fort Lauderdale.

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.

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

I was a pretty damn good waiter.

Personally, I'm a fan of valets and managers.

Remember, restaurateurs are only shopkeepers; that's all we are. It's no different from the supermarket down the road.

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.

I absolutely love the restaurant industry.

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've spent many a long flight talking to flight attendants, trying to understand what kind of employment experience underlies such a consistent lack of concern for customers.