Restaurant Atmosphere Quotes

I've been hitting up Hooters since 1983, and I can assure you nothin' says football season is here quite like watching the game on wall-to-wall flat screen TVs with the smell of Hooters world-famous chicken wings in the air and an ice-cold beer in your hand, served up with one-and-only Hooters hospitality, of course.

Chalkboards being used inside the restaurant seem to be a good sign that the proprietors are proud of their food, and that's kind of nice, actually - it's a nice personal touch.

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

I've been thanked a lot in Wendy's, Applebee's, and Marriot hotels, I've never been thanked in Le Cirque, for some reason. I try to spend as little time as possible in Le Cirque; that's not because the food isn't good... I'm not the kind of guy who likes to find his food under his parsley.

One restaurant I visit without fail, whenever I'm in the Bay Area, is the Boulevard at 1 Mission Street, a few strides from the waterfront. It has excellent food and wine very much in the modern California style, but I go there less for any one dish than for the pleasure of dining with the restaurant's chefs.

Sometimes in a restaurant you'll see a lady dressed very nice, she picks up a menu or something... a little fan is always a little bit nice.

I think what you got to do is to create an environment which people wish to sit in. You have to create a menu which is interesting to people. You have to create food which is delicious and affordable. I think that's what's important.

Eating is one of the great beauties in life. One of my favorite recreations... eating with friends, the service, the ambience.

You walk into a restaurant when chefs are not there and it's different. The magic isn't there. Why pay top pounds when the chef is not in the house? I feel cheated. I don't mind paying big money for food but if I go to Paul Bocuse's restaurant I want Paul in the house.

I have spent more time in my life working and being in restaurants than being at home. I immediately feel comfortable entering a restaurant, and I feel even more comfortable in the back with the chef and cooks.

New York restaurants are about selling atmospheres.

If a song I'm lucky enough to be a part of comes on the radio, it's definitely really cool and exciting, but I can't focus on anything but the song. Same if one of my songs comes on in a restaurant. I can't just carry on a conversation.

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

A restaurant is a compendium of choices that the owner has made. If you look around a restaurant, everything represents a choice: the kind of salt shaker that's on the table, the art on the walls, the uniforms on the waiters.

At restaurants, I always get a kids' menu and color or draw on the tablecloth.

If I walked into a restaurant, the other diners would look around and say, 'I hope you're not cooking.'

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.

Not only do people stop me on the street to say, 'We're walking, we're walking', but I have actually been in restaurants where the hostess was saying it to customers.

Essentially what's going to determine how you succeed in New York is how people feel about the space, how delicious the food is, how they perceive the value and, most important of all, how they feel treated. My understanding is Stephen Starr is exceptionally good at all of this and his ability to create a transporting experience.

The Internet makes writing about restaurants easier and more interesting in quite a few ways, one of the main ones being to do with the mundane business of checking what's on the menu.

I love the intensity of the fine-dining kitchen, but loathe the fine-dining experience.

If people ask me, 'What do you think could improve in Toronto dining,' I'd say there's nothing to improve on.

Italy is hard to beat. It's a family-friendly experience, they like to see kids in restaurants, and at dinner you see all the adults at the table and all the kids at the other end of the table. Maybe they run off and go play.

Music has become so ever-present in our lives. You can't walk through a shopping mall or go into a restaurant without what we used to call Muzak.

My biggest pet peeve is when you go to a fine restaurant, and it's like a mausoleum inside. Good food should be joyful. There should be laughter and chatter, not people sitting there like they're in a funeral-parlor waiting room.