Restaurant Work Quotes

I wanted to write in Kitchenese, the secret language of cooks, instantly recognizable to anyone who has ever dunked french fries for a summer job or suffered under the despotic rule of a tyrannical chef or boobish owner.

Had I not been an actor, I would have been counting cash at my father's restaurant or supervising activities in the kitchen. I did it for a year when I was in college. I put on 10 kgs and then it hit me that I couldn't do that anymore.

As a teenager, I spent my days at the beach and nights cooking in Long Island restaurants.

I used to be a chef.

While I wouldn't object to work at a restaurant or a different place that sells decent-or-better food, I think that I can learn much more by becoming a coder.

My girlfriend works at Hooters. In the kitchen.

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 was born and raised during Depression Years when we were on County relief and we all went out and we hustled. we worked. I worked in a restaurant, I washed dishes.

I'm still waiting to hit it big. But there was the moment when I didn't have to work at the restaurant anymore, which is the milestone for every actor. When your job is just to be an actor and not to have to do anything else.

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 I moved to Los Angeles, I was cooking with two guys who became celebrity chefs, if you will. I became their sous chef for awhile. We'd go to all the big names in Hollywood.

I'm so thankful when I have a job. I would say the worst job I ever had was the one I quit after the first night. I was an overnight restaurant janitor. And it wasn't because of the job. We had to do four restaurants in the night, overnight. But I was working with a den of thieves. I just quit the next day.

I was joking with someone about this the other day. They were like, 'You talk about Applebee's as if it was your ex.' I miss it; I miss setting up tables at 6 A.M.

I grew up in the restaurant business, and that's always something I wanted to do.

As a child, I didn't see my dad that much because he was always working at the restaurant. He became pretty jaded after working at the restaurant for so long.

I really don't want to thank my wife because I could be bussing tables at the Daily Grill right now if not for her. Jesus, what a gig that'd be.

When the sommelier Enrico Bernardo moved to Paris from Italy nearly two decades ago, the world of French gastronomy brutally rejected him. No matter that he had won the competition for best sommelier in Italy; when he asked 30 restaurateurs for work in their wine cellars, all turned him down.

My first job was as a sandwich artist at Subway.

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 wanted to work in corporate restaurants.

My worst job would have to be waiting tables at a restaurant in N.Y. My boss was evil.

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

It was my first day working at Tour d'Argent, a famous restaurant in Paris, in 1982, and they were celebrating their 400th anniversary. I am in the fish station and after many mistakes, including cutting myself after 30 seconds in that kitchen, the chef said, "Make a Hollandaise sauce with 32 yolks." It takes me forever to separate the yolks from the whites, and I put them in a bowl and try to go close to the stove, but the stove is way too hot for me.

I was a host and a busboy and a barback.

I worked in 40 restaurants over a five-year period.