Service Efficiency Quotes

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

The principles and methods for improvement are the same for service as for manufacturing. The actual application differs, of course, from one product to another, and from one type of service to another.

All of us here are servants of the reading public. I am the head of the servants and I must show that I know better than any of the servants where the materials are found. I want to show that our service here is efficient and that we are really working to serve.

They usually have two tellers in my local bank, except when it's very busy, when they have one.

It is one of the benchmarks of a culture I always think – the page at which it operates. A good way to measure it is to order a taxi and see how irate local people get if it is late.

Competition on the market aims at assigning to every individual that function in the social system in which he can render to all his fellow men the most valuable of the services he is able to perform.

It is men who wait to be selected, and not those who seek, from whom we may expect the most efficient service.

Twenty-four-hour room service generally refers to the length of time that it takes for the club sandwich to arrive. This is indeeddisheartening, particularly when you've ordered scrambled eggs.

There is something wrong when you wait in line thirty minutes to get a hamburger that was cooked for ninety seconds an hour ago.

You have to shout in the kitchen to deliver the orders, to drive the troops, to get the food out. When you have a table of eight courses and everyone's having something different, you have a 15-second window to get it all together so no one at the table waits.

Greater personal choice, individually tailored services, stronger local accountability, greater efficiency - these are all central to the new direction of travel we have set for our public services.

The public is interested in the service it receives, not the mechanism that delivers it.

Shouldn't a three-course meal be 90 minutes? Do you know how hard you have to edit your menu to pull that off? Twenty-seven minutes. That's the average meal at Jiro's in Tokyo.