Hospitality Industry Quotes

Everybody calls me a racketeer. I call myself a business man. When I sell liquor, it's bootlegging. When my patrons serve it on a silver tray on Lake Shore Drive [in Chicago] it's hospitality.

Personally, I'm a fan of valets and managers.

I always wanted to be a chef. Flavors and food were always of interest to me, but it was how those things brought friends and family together to celebrate not only the special occasions but everyday life. It has been a blessing that I have been able to pursue a career that creates a product that brings people together.

When you start at catering college, nobody prepares you for a book tour or public speaking.

I was the son of a publican and a master builder. He ran the Empire Hotel in North Hobart. His name was Max, too. Big Max.

We didn't invent anything new. Hospitality has been around forever.

When I was a kid, I worked as a clerk at my parent's motel. From when I was eight or nine, I rented rooms, helped with laundry, folding tons of towels. And then I also worked at my dad's gas station more as a young adult and as an adult.

I grew up watching my mom and dad selling rooms in our motels. We had CEOs coming to our house so that my dad could persuade them to have their executives stay in Hyatt hotels.

My internship with Oberoi hotels and later working with the ITC group in Jaipur helped me get a better exposure; I got to meet expatriates and get acquainted with people from different parts of the country.

If my daughter wants to get into this business, I would support that decision. She's going to have a hard time not being in it. She loves food and she's around it all the time.

I worked in a supermarket for a year; I worked in a finance department at a university, a pub, busking and singing. I tried to be a nanny for about three weeks.

Working for several years as a waitress, you learn really quickly a couple of default scripts, so you know exactly what the interaction is going to be when the person sits down at the table.

If you're thinking of coming to America, this is what it's like: you've got your Comfort Inn, you've got your Best Western, and you've got your Red Lobster where you eat. Everybody's very fat, everybody's very stupid and everybody's very rude - it's not a holiday programme, it's the truth.

I was an amazing bartender and a great waiter. I think, in a way, that was my acting school.

I've worked in a call centre and as a nightclub waitress. I served champagne to Rihanna.

I've considered myself a writer since I was 7 years old, but I've done a lot of jobs along the way. I enjoyed waiting tables and tending bar during college, especially when it got busy, so I might like managing a big restaurant. In fact, I might like managing many kinds of businesses or organizations.

My girlfriend works at Hooters. In the kitchen.

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.

I have a guest house because I don't want people in my home.

I've never been to a hotel with a rotating restaurant on top, but one time I took my girlfriend to a merry-go-round, and I gave her a burrito.

A hotel is a place that keeps the manufacturers of 25-watt bulbs in business.

When I was in Vegas women were throwing their hotel keys at me. But it was after they checked out.

My father was a guy who, because of the businesses he was in - the hotel business, the hospitality business - he didn't differentiate between the waiter serving you dinner, from the maitre d from the guy who owns a restaurant. Everybody was the same to him. He didn't look at who you were. He didn't look at your wallet.

I don't know anything about the hotel business.

Don't build a bar for yourself. Build it for your customers. It's all about them: the walls, the finishes, the textures, the food, the beverages, literally everything has to be for them.