Restaurants Quotes

Immigrants do more than help us win our wars, or set up cleaning shops or ethnic restaurants.

Even the busboys at the restaurants have a script to give you. Everybody is in the business.

I live in New York and I'm in New York basically all the time. I spend a lot of my time in my restaurants, and I feel like that's why they're successful.

Having been to Europe and working and traveling there, the restaurants my wife and I remember were always off the beaten trail restaurants. So I tried to seek a little 'off the beaten trail,' but cool area.

Probably the earliest memories for me would be going to restaurants with my family.

There's been a big spur in downtown development with new business, restaurants and a lot of loft buying. The buses run, and there's a subway that runs through downtown.

My restaurants are never opened on Thanksgiving; I want my staff to spend time with their family if they can. My feeling is, if I can't figure out how to make money the rest of the year so that my workers can enjoy the holidays, then I don't deserve to be an owner.

Behind every small business, there's a story worth knowing. All the corner shops in our towns and cities, the restaurants, cleaners, gyms, hair salons, hardware stores - these didn't come out of nowhere.

My home in Dallas is wonderful. I can walk everywhere. It's a pretty good hidden secret, Dallas. There are wonderful restaurants and a wonderful nightlife. It's just a beautiful city to be in.

At the end of drama school, I made a contract with myself: I'd try acting for five years. I was 26. I had already spent eight years working in restaurants and gas stations. So I had seen enough small businesses to understand that that's what acting is: a small business.

I wish we had a system where you are given a bill including service and that people were paid properly so they didn't have to rely on tips. In different restaurants there are different policies and it's all very confusing.

We will emerge stronger as a diverse community; the area will be rebuilt with life around the clock, new buildings, restaurants, places of entertainment.

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.

Our company sells about five to six million pounds of sausage a year. We sell it retail and to restaurants. We've got all kinds of products.

No, it's funny, when I eat out it's not typically in the kind of restaurants people might imagine.

The thing that really surprised me about strip malls in California, specifically Los Angeles, is that they have some really fantastic restaurants.

In the large cities that received new Americans, there flowered a golden age of restaurants, manned by the available talent from abroad and fueled by the restless wealth of the newly rich.

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.

The food in the House of Commons is fairly good. The cafe in Portcullis House is really very high quality, and you also have a choice of eating in the more traditional restaurants, the Churchill Room or the Members' Dining Room. I don't often eat in them, though, as I'm usually on the run.

I worked in restaurants the first half of my life.

I sometimes think the chef end of cooking is not the real end of cooking. Cooking is all about homes and gardens, it doesn't happen in restaurants.

Murals in restaurants are on a par with the food in museums.

Mostly I enjoy the restaurants (my husband is a chef), though I wish we had a wider diversity of ethnic food.

Why do Greeks always open restaurants that fail?

You know, for 300 years it's been kind of the same. There are restaurants in New Orleans that the menu hasn't changed in 125 years, so how is one going to change or evolve the food?

I never subscribe to the stay-at-home policy. I'm not sick of the road or sick of eating in good restaurants around the country. I like to travel.

I launched The Emeril Lagasse Foundation to provide culinary training, and developmental and educational programs to children in the cities where my restaurants operate. I think everyone has a responsibility to give back to the community if they can, and to help future generations learn new skills.

I'm open to starting restaurants anywhere as long as the produce that's readily available is high quality. For example, I'm never doing a restaurant in Shanghai because I saw the produce available there, and it's just not good. I won't do a restaurant in Moscow for the same reason.

When I was young in L.A. and I couldn't get into clubs or restaurants, I would call imitating celebrities and get a table, and it would work often. I was either Stallone or Mickey Rourke: 'This is Sly. I may be late, but my buddy Hank will be there early.'

And, of course, millions of us cross the border to work in US homes and gardens and factories and carpentry shops and restaurants, and if you go to a restaurant pretty much anywhere in the United States, the chances are that the dishes will be washed by a Mexican.