(6 quotes found)
“He's taking a high-risk approach.”
Danny Meyer
“At that point, I was impassioned about abolishing the tipping system because I felt it created a false servant-master relationship between servers and guests at the restaurant, ... would just make the staff member feel really horrible, as if they had done something wrong.”
“Comfort food is absolutely moving upscale.”
“It's not fancy, it's just good,”
“[There's a sharp divide when it comes to the issue of whether to stay open on Thanksgiving. Many restaurateurs say they close to] give employees a day off to be with their families, ... to give myself a day off.”
“We have a simple philosophy. Make sure the client's expectations are met financially, recognize that any project is successful through a team of people, and treat those people with respect.”
