I wanted to work in corporate restaurants.
I don’t care what a lot of anonymous strangers think about restaurants.
My favourite restaurants serve long lists of pizza and pasta creations that I fantasise over almost daily.
As people of color, it took a whole generation in many ways to get us out of the kitchen, and it’s gonna take us the same whole generation to get us back into the kitchen and have ownership of restaurants, hotels and stuff like that.
In the very beginning, we went on tours with Rammstein in really small clubs. We didn’t even have a record out. We played in restaurants and pubs in the south of Germany.
In restaurants, when people order food – and they have menus – I hate that. Just give me something to eat. Quantity matters, not quality.
When I’m on the road, restaurants are like gyms: I know where I want to be in each city.
Well, the world of entertainment and leisure is gigantic. When you combine it with all of the aspects of entertainment and leisure, going to movies or traveling or going to restaurants, staying in a hotel, skiing, it’s huge.
I’m on JetBlue and United. So I spend a lot of time on airplanes with other people and in terminals or just traveling around and going to restaurants or whatever. The interaction I get on a daily basis is always positive. I’ve never had a negative interaction.
We’re long on conversation in our house. Therefore, I don’t like going to restaurants too much. There are too many distractions.
The truth is that it has not been my pipe dream to have a restaurant. I know restaurateurs, and the amount of work that goes into a restaurant is nothing short of insanity. It’s a real commitment, and most restaurants don’t make it, so the odds are really against you.
Waiter trainers claim that an investment in education pays off very quickly for restaurants.
A lot of coaches get involved in a lot of different things – car dealerships and restaurants and all kinds of things. I’ve never really done that.
At restaurants, I try to tell them not to bring the bread basket, but what’s the point of going out to eat if I can’t enjoy it?
Being unemployed is not good for an actor. No, it isn’t, no matter how unsuccessful you are. Because you always remember getting fired from all the restaurants. You remember that stuff very, very strongly.
There have been a few occurrences where people in restaurants have sent me a rasher of bacon, which I am not going to turn my nose up at. I never let them down.
There was segregation everywhere. The churches, buses and schools were all segregated and you couldn’t even go into the same restaurants.
Thanksgiving is the only day of the year when most of the stores here are closed during the day and reopen after midnight. Even restaurants shut down for the holiday, except for the fast-food chains.
I actually love spinning for relaxation and to keep my body healthy, but besides that, I love exploring new restaurants.
McDonald’s revolutionized fast food. They introduced a way to eat food without knives, forks or plates. Most fast foods can be eaten while steering the wheel of a car and the restaurants are usually drive through.
In America uniformed cops eat in coffee shops, diners and restaurants and I always feel safer having them around.
I’ve been a lot of places, and my wife, Denise, she likes a lot of the fancy restaurants. I’m more of a basic eater. I still go into Cracker Barrel. Those are the kind of people who like the kind of music I’m making.
Olympia was a town crawling with music. I was new to the whole punk scene. The culture shock continued; Olympia had bagels! We didn’t have bagels in Arkansas. You could order vegetarian food all over town! It was so crazy to me – a place with so many vegetarians, the restaurants made special dishes for them?
I did several interesting jobs, working in restaurants, I worked at a lab rat farm, feeding and watering all these rats. Then I got a full-time job as a technical writer for a large scientific research laboratory.
I’ve experienced all the food and restaurants in New Orleans. I’ve been doing a bit of touristing when I have the day off, just walking in the French Quarter. To me, it’s very, very surprising how people are so friendly. But no, it’s very different from Paris.
Chefs have only been able to work in restaurants, high-end cuisine. Why? Why haven’t they been able to find other scenarios? For those chefs who want to do avant-garde cuisine, should they be finding their income in a restaurant?
I tweet 20 times a day, not only about Mexican politics, but about film, books, restaurants, U.S. politics.
I started cooking when I was 18 years old, and now I have restaurants all over the world.
My typical Saturday night is a great solo dinner at one of my favorite restaurants. I like to talk to the restaurant staff while I eat, then come home, finish up some work until midnight, and then play the keyboard until I’m ready to sleep.
The restaurants express the spirit of the chef, the spirit of the city, the country.
I am not too proud of having my name associated with some of my restaurants.
In Italy it’s full-on stardom when you’re a cyclist – eating in restaurants for free, it’s great.
I hate restaurants that play music. You come out for a quiet meal, and you’re supposed to put up with all this booming. Why? It’s madness!
I remember looking to McDonald’s, and, my God, they have 13,000 restaurants in the United States. Well, we have almost a couple thousand Chipotles. What if Pizzeria Locale is a few thousand, and Shod. All of a sudden, we’re bigger than McDonald’s in the U.S. I mean, that’s not an unreasonable way to think about this.
No, it’s funny, when I eat out it’s not typically in the kind of restaurants people might imagine.
We stay in U2’s hotel. They bought a hotel, The Clarence, a nice place and it’s in an area where everything’s happening, so many fantastic restaurants and bars and the people are so friendly.
If I were queen for a day, every city would have to spend one hour in utter silence: no music in shops and restaurants, no honking of horns, no conversations on mobile phones. Only birds would be allowed to sing.
There are so many restaurants that cook for themselves and think they are different. But it is always about making your guest feel special.
Being frugal, conscious of making money, is not a negative thing. That sensibility of creating value and finding value and reinvesting in those customers is what separates great restaurants from the average ones.
I spend 80% of my time in my restaurants. Taping my TV shows doesn’t take much time, and then they get aired a lot. That’s the thing people don’t realize.
In all big cities the style of life is the same. Same endless array of restaurants; same big museums with the usual suspects; same anonymity, which can be thrilling when you’re young but which I found got tiresome.
When I can afford it, I’m very into organic food and I love going to restaurants that use organic produce and such. I think that it’s a shame for everyone that, unfortunately, organic can be pretty expensive, so you just do what you can.
I own a couple of restaurants in places like Dubai and Sharjah.
Life has its trade-offs. As you age, you lose things like teeth and the ability to play in the ball pit at fast-food restaurants, and you gain things like experience and employer-based health insurance.
What’s special about Miami is the collision of cultures. And the white sand beaches and fantastic restaurants.
I don’t want to live in a world without the diner and the coffee shop and the mom and pop places, the ethnic restaurants.
For too long, great food has really only been available in high-end restaurants and specialty food markets, but Chipotle is making the same gourmet quality food available and affordable so everyone can eat better.
I was actually going to be a chef before I got sidetracked. I used to make deserts for restaurants as a young teenage mother to make money.
The great thing about coming to Melbourne is that people talk about Sydney being the food capital but Melbourne is a lot more; it has that residential feel, a feeling of homeliness. When you go to restaurants, it’s known as a creative, artistic city. That’s what you get with the food.
The only real benefit of being famous is being recognized by head waiters and getting good tables at restaurants. The rest is part ego trip and part inconvenience.
The Kitchen, which my wife and I opened with our friend and amazing chef Hugo Matheson, was quickly recognized as the pioneer in ‘green’ restaurants across the country.
I enjoy living life and I enjoy going to different restaurants and eating my way through a country and going to different museums and learning about different cultures.
In restaurants in my Brooklyn neighborhood, I always ask for a doggie bag to bring the leftovers home.
As a teenager, I spent my days at the beach and nights cooking in Long Island restaurants.
I like to do romantic things in New York. I have a bunch of restaurants that I love to go to and things like that.
More and more, museums will look at restaurants and chefs differently – as if they are curating art.
When I was about 18, I started playing restaurants for £150 a night. I felt like a millionaire.
If Broadway shows charge preview prices while the cast is in dress rehearsal, why should restaurants charge full price when their dining room and kitchen staffs are still practicing?
