Top 60 Dining Quotes

My sister and I had resolved never to become teachers because the job seemed to demand so much. My mother always seemed to be working. Our dining room table was cluttered with papers waiting to be read and graded.

Eating local is a relatively new concept in American dining; for the Italians, it’s a way of life.

I find myself wanting to make music at the dining room table or in the bedroom – I’m kind of a mobile writer, so I sort of move around the house. But the attic is definitely where I can make the most noise. While everyone on the lower floors screams ‘Earthquake!’ But no! It’s just my bass!

Schizophrenia beats dining alone.

I think in France, for example, we can say whatever we want about the French, but going out and dining is more about the intellectual moment to share with the people you dine with than trying to figure out what the chef did with that little piece of salmon or lobster and all that.

Every time I open a new restaurant, I wake up in the middle of the night moaning about bread and water. I dream I am in the middle of the dining room, and I am panicked.

A common mistake people make regarding dining rooms is to buy a matching set of table and chairs, which can be monotonous. I like to mix guest chairs in one style and head chairs in another for a more interesting, dynamic look.

Fine dining is an occasional treat for most people.

We were saving, saving, saving then going to France and blowing the money eating. She was a nurse and had never experienced fine dining but she loved it, too. Our mates thought it absurd.

My husband and I have a deal, which has worked out well: He cooks one Sunday, I cook the next. The kids set the table, and we eat in the dining room together, just as I used to do as a kid.

I adore cooking and baking and holiday feasts and dining with friends and spending too much money on mind-blowing meals in wonderful restaurants, but mostly, and quite simply, I love food.

Our house has a library – it seemed better use of the space than as a dining room! – and I try to spend as much time in there as possible. There’s nothing better while reading or writing than to be surrounded by books.

I’ve never had a study in my life. I’m like Jane Austen – I work on the corner of the dining table.

I think people are more savvy about cooking, food and dining. I notice they are looking for more value for their money – not in larger portions but more in terms of healthier, fresh, farm-to-table dishes with a nice presentation.

For real sushi lovers, Sushi MiKasa will prove to be what’s been missing from the Miami dining scene.

I am ready to go super bold. I would like to thank not just my husband but even my in-laws, who have had no problems with my bold characters. You may find it surprising that we all discuss my scripts on the dining table.

In 1994, when I came to PepsiCo, there were really three businesses. They were soft drinks, which included both bottling and the concentrate company. There were salted snacks – Frito Lay. And restaurants where we had, we all talk of them, Pizza Hut, KFC and a whole bunch of casual dining chains.

All four elements were happening in equal measure – the cuisine, the wine, the service, and the overall ambience. It taught me that dining could happen at a spiritual level.

My kitchen was built for my body. It forms a ‘U’ in the middle of the living room and dining room. It’s not huge, because I don’t like huge kitchens.

Walt’s idea was that – as soon as the people who were dining got through their main course. They were supposed to all be seated, served at the same time, when they got into the dessert.

I’m like Jane Austen – I work on the corner of the dining table.

‘Fine casual’ means taking the cultural priorities that fine dining, at its best, believes in.

A lot of Americans say the food in England sucks. I don’t think the food in England sucks – the food is great – but I’ve got to say, the Americans have got the dining out experience nailed down.

I think fine dining is dying out everywhere… but I think there will be – and there has to always be – room for at least a small number of really fine, old-school fine-dining restaurants.

I actually built my own dining table back home in Australia. It’s a secret hobby of mine that I weirdly find transfixing.

I have a dining room done in different shades of white, with white cushions embroidered in yellow silk: the effect is absolutely delightful and the room beautiful.

I kept up top grades, and by senior year, a flow of mailed college recruiting brochures accumulated into an avalanche on our dining room table.

At consignment shops, I can collect things reasonably, and it’s joyful. My dining room table was $75, and I’m so proud. It’s beautiful.

Early on, I had a girlfriend come see me, and she was like, ‘Yeah, it was good, but you were funny at a dining hall at the University of Maryland.’ That’s when I realized I was contrived. I was reciting jokes. So I really worked on – no matter what – sounding like I was just talking to the people.

Growing up in a Muslim family, I didn’t eat pork and was tactically vegetarian at school in a bid to avoid accidentally dining on swine, a galling prospect.

‘Fine dining.’ I’d love to know who coined the term and whether they meant it to be as offputting as it is. The words evoke an idea of phoney refinement, of needless flummery, snooty waiters, and an atmosphere designed to intimidate the customer.

Think of the phrase ‘dining institution’ as a badge of honour. One that is earned after many years, and many more hearts won.

I worked in a dining hall in college and I worked at UPS for a full three weeks – it was the worst job I ever had.

Chefs get sucked into the trap of ‘fine dining’ because some guides make it central to their ratings system and because some customers have been trained to focus their expectations on the trappings and not on the food. It’s all a gigantic waste of energy.

I painted one dining room red and I must say, the conversation became very heated in that room.

I think that more and more and more really talented restauranteurs and chefs from the fine dining world are going to try their hand at fine casual. They’re going to say, ‘Why not us?’

The directness of my mother is clearly in my voice. Her opinion is always a very strong opinion at the dining room table. I think she empowered me to have the same drive.

Back in the really olden days, dinner was seldom a ceremonial event for U.S. families. Only the very wealthy had a separate dining room. For most, meals were informal, a kind of rolling refueling; often only the men sat down.

Understand tipping culture. Whereas Americans tip 15-20% when dining out, most European countries don’t tip, as a service charge is typically included in the bill. Make sure you’re not over-tipping by doing research before traveling.

I was really impressed with the dining scenes and how amazing the culinary scene is in Nashville.

To be able to serve and to eat a whole fish, especially a trout, is part of civilized dining. This applies particularly to the young, who should take to it as soon as they can handle knife and fork; this is a fine way for them to begin taking pride in themselves and their abilities.

A great spa session followed by fine dining followed by passionate love-making is undoubtedly an ideal date plan.

I don’t care where you went to school. There – have I made your day? No? All right, I’ll go further: I also don’t care what your dad did for a living or how your mum voted. Nor do I mind whether you ate your tea in front of the telly, dinner at the kitchen table, or supper in the dining room.

I don’t like dining rooms. I think they have too much structure and are too formal.

I used to eat under my grandmother’s dining room table. I wouldn’t eat at the table ever until I was about 10.

I think fine dining should be part of the community where it is, more than just for the people who are going to make a special occasion.

Get to know the Chef and you will start to enjoy dining out even more.

Caviar is to dining what a sable coat is to a girl in evening dress.

I’m a secret interior decorator. There’s a mural on my dining room wall of the railroad tracks at 30th Street Station in Philadelphia. I love having my hometown with me out here in California.

But there’s always a Mass. It’s not a formal Mass at all. We’re sitting around her dining room table with wine and Eucharist and holding hands. It’s very informal and small, but to me that’s a wonderful way to have Mass.

While I’ve won five Junos, I’ve donated four of them to the National Archives in Ottawa. Which left my fifth Juno sitting, seemingly abandoned by its four family members, on my bookcase in my dining room.

If you’re dining with someone who wants the same cut, it’s always better to get a 16-ounce steak and split it than to order two eight-ounce steaks. The longer something cooks, the more flavor it develops, so you’ll get a better taste with a bigger piece of meat.

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

The true mark of professionalism is the ability to respect everyone else for their styles and always find something positive in every dining experience and highlight it in your thoughts and words.