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I love cooking. I'm in the restaurant business.
I grew up in the restaurant business, and that's always something I wanted to do.
In the restaurant business, you learn quickly there's no margin in having enemies.
If anything is good for pounding humility into you permanently, it's the restaurant business.
I come from the restaurant business; you're talking to a guy used to working 12, 14 hours a day.
In the restaurant business, there's the concept of pivot. Pivot to the stove, pivot to the refrigerator.
In the restaurant business, if you break even, you're lucky. It's a really hard business, it's a survival business.
If you're a person who says yes most of the time, you'll find yourself in the hotel business and the restaurant business.
In terms of diet, my parents had a restaurant business so I don't eat any junk food - they taught me to appreciate good food.
Days off are few and far between in the restaurant business. But on an hour off, I like to have a glass of wine with my wife.
My father runs a restaurant business in Delhi, so if I had chosen to sell kebabs, it would be far easier for me than for anybody else.
As a restaurateur, my job is to basically control the chaos and the drama. There's always going to be chaos in the restaurant business.
As an outsider to and observer of the restaurant business, one of the things I most admire about it is the risks people are willing to take.
Life in the restaurant business can provide a start in the working world for young people or a stable living for many Americans and their families.
If I wasn't acting, I would want to be in the food and restaurant business. I really love to cook and am fascinated by the art of cooking in general.
I don't know nothing about the restaurant business, but I've been around a barber shop all my life. That's where I used to get my dates in high school.
My dad was in the restaurant business, but I didn't really think about following him. Had I done better at school, I don't know if I would have been a chef.
I eventually settled in Washington, where my partners and I have been fortunate to build a restaurant business that now employs thousands of Americans across the country.
The restaurant business is something that you have to treat like a baby. You have to constantly be there. You can't trust it to anybody else, because no one's going to love it like you do.
I started in the restaurant business at the age of 19 as a waitress. I loved the atmosphere and the camaraderie of the restaurant business. I loved not having to go to an office. I loved making people happy.
There are people with otherwise chaotic and disorganized lives, a certain type of person that's always found a home in the restaurant business in much the same way that a lot of people find a home in the military.
My mom, who's been in the restaurant business for 40 years, is the number-one influence in my life. But I look up to a lot of people in the industry. Tops on my list is Mario Batali. My mom and Mario taught me the same lesson: Food is love.
In the restaurant business, as opposed to the theater, center orchestra is an 8 P. M. reservation. Orchestra on the side is 7 or 8:30. Mezzanine is 6 and 9. But people don't take it personally when they call the theater and can't get what they want.
In the restaurant business, you never want to have enemies, whereas it seems that many politicians judge their success by how high their enemies are and whether they can show that they can hold their ground and give a punch for every punch they take.
The restaurant business had a profound effect on my future and that of my two brothers. When we were able to stand on a stool to reach the sink, we washed dishes, and later, when we could see over the counter, we waited tables and managed the cash register.
Having been in the restaurant business, our job in the restaurant business is to be responsible for our customers' happiness. It's the nature of the hospitality business. You need to take care of people. You take care of customers above all others. Customers are your lifeblood.
Hospitality is central to the restaurant business, yet it's a hard idea to define precisely. Mostly, it involves being nice to people and making them feel welcome. You notice it when it's there, and you particularly notice it when it isn't. A single significant lapse in this area can be your dominant impression of an entire meal.
A couple of months ago, I was down in Florida for the Food and Wine Festival. And this journalist grabbed me and said, 'How does it feel to be a TV guy? You're no longer in the restaurant business.' And I laughed. I asked him, 'How long do you think it takes me to do a season?' He said, 'Well, 200 days.' And I was like, '200 days? Try 20!'