Table Service Quotes

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.

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.

When I used to work at Friday's, in a restaurant, that endless appetizer, that was my worst enemy as a server. Oh my god.

The waiter brought fresh-baked bread and cheese, a bottle of sparkling water for Annabeth, and a Coke with ice for me (because I’m a barbarian).

My first job was as a waitress, and I waitressed for a long, long time. I was a very bad waitress. I didn't care if people had ketchup or if they were allergic to fish. It really didn't bother me either way. I didn't care. I was bad, but it was a good way to make money. And it's a fun job if you are working with fun people.

For a while, I just sang at a steakhouse. I would go from table to table and really just survived on tips.

And," Price adds, smiling, "if another round of Bellinis comes within a twenty-foot radius of our table we are going to set the maitre d' on fire. So you know, warn him.

As long as I don't have to go back to the catering hall and wait tables anymore, I'm very happy.

I have been a waitress, and I was a damn fine waitress too, let me tell you.

If anybody needs anything else at their tables, just speak slowly and clearly into your table numbers. Someone from the NSA will be right over with a cocktail.

I was a terrible waiter.

I had a job at this French restaurant, and I hated it. I don't like serving; I don't like getting people ketchup.

When those waiters ask me if I want some fresh ground pepper, I ask if they have any aged pepper.

I was a lousy waiter, dealing with people and having people in your face like that.

Sometimes in a restaurant you'll see a lady dressed very nice, she picks up a menu or something... a little fan is always a little bit nice.

When I was a waiter, I wanted to be the best waiter I could be and worked to be better at it every day.

Rarely do pens go dry in restaurants.

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.

Steakhouses sort of have this old-school nature to them; they're like museums full of good food. It's fun hearing the waiter share his expertise on the different cuts of beef and how they're going to cut up your baked potato.

My first waitress job was at Johnny Rockets in New Jersey, and then I waited tables at a sports bar.

When I used to live in Chicago - went to school there for four years and lived there for two years after - the whole time, I worked at this restaurant called DMK, and people would come in, and I would wait on their tables, and they would say, 'Oh my gosh, man. You look like the dude from 'Parks and Rec.' You look like Jean-Ralphio.'

in McAnally's pub and grill, there aren't any service people. According to Mac, if you can't get up and walk over to pick up your own order, you don't need to be there at all.

I was a pretty damn good waiter.

I'm the original take-orders girl.

Just as food is a craft, great service is, too. It can take years to perfect the technical aspects of clearing a plate, carving tableside, or pouring wine, and a lifetime to master the emotional elements of service.