Restaurant Food Quotes

A man who goes into a restaurant and blatantly disrespects the servers shows a strong discontent with his own being. Deep down he knows that restaurant service is the closest thing he will ever experience to being served like a king.

Great restaurants are, of course, nothing but mouth-brothels. There is no point in going to them if one intends to keep one's belt buckled.

All worries are less with wine.

If a man takes you to a restaurant of his choosing, don’t compliment him. Rave about the quality of the food and he’ll be thrilled, because he took you there.

Why do I constantly feel as if all of you are speaking a foreign language? What is ‘grabbing a burger at the Hard Rock’ supposed to mean? (Julian) The Hard Rock Café is a restaurant. (Grace) You eat at a place that advertises its food is hard as a rock? (Julian)

Hunger gives flavour to the food.

The bragging was the worst. I hear this in schools all over the country, in cafés and restaurants, in bars, on the Internet, for Pete's sake, on buses, on sidewalks: Women yammering about how little they eat. Oh, I'm Starving, I haven't eaten all day, I think I'll have a great big piece of lettuce, I'm not hungry, I don't like to eat in the morning (in the afternoon, in the evening, on Tuesdays, when my nails aren't painted, when my shin hurts, when it's raining, when it's sunny, on national holidays, after or before 2 A.M.). I heard it in the hospital, that terrible ironic whine from the chapped lips of women starving to death, But I'm not hun-greeee. To hear women tell it, we're never hungry. We live on little Ms. Pac-Man power pellets. Food makes us queasy, food makes us itchy, food is too messy, all I really like to eat is celery. To hear women tell it we're ethereal beings who eat with the greatest distaste, scraping scraps of food between our teeth with our upper lips curled. For your edification, it's bullshit.

I was in a fast-food restaurant for the first time in my adult life, an enormous and garish place just around the corner from the music venue. It was mystifyingly, inexplicably busy. I wondered why humans would willingly queue at a counter to request processed food, then carry it to a table which was not even set, and then eat it from the paper? Afterward, despite having paid for it, the customer themselves are responsible for clearing away the detritus. Very strange.

Goose neck is a delicacy. You have to at least try it. In fancy restaurants people pay up to fifty dollars a plate for this stuff.' And at our house we were force-fed it for free. Just another irony of life.

Some people when they see cheese, chocolate or cake they don't think of calories.

Can you guess what makes me choose other restaurants over vegan restaurants when there is a perfect match in my dietary needs and those restaurants’ offerings? It is the inability of most of the vegan restaurants to differentiate between the needs of a vegan who never had meat and a vegan who is not born as one but became one with time.

Every restaurant is a theater, and the truly great ones allow us to indulge in the fantasy that we are rich and powerful. When restaurants hold up their end of the bargain, they give us the illusion of being surrounded by servants intent on ensuring our happiness and offering extraordinary food. But even modest restaurants offer the opportunity to become someone else, at least for a little while. Restaurants free us from mundane reality; that is part of their charm. When you walk through the door, you are entering neutral territory where you are free to be whoever you choose for the duration of the meal.

A generation ago, three-quarters of the money used to buy food in the United States was spent to prepare meals at home. Today about half of the money used to buy food is spent at restaurants--mainly at fast food restaurants.

Creativity is not so much a boundless well, but an all-you-can-eat buffet of elements for your creative endeavor. Eventually you've eaten your fill, and it's time to digest and then make something. But at some point, it will be time to return to the restaurant.

There was Virginia Boote, the food and restaurant critic, who had once been a great beauty but was now a grand and magnificent ruin, and who delighted in her ruination.

The murals in restaurants are on par with the food in museums.

How many would protest if restaurants began serving puppy and kitten flesh instead of calves? Robins instead of hens? Squirrels instead of pigs?

I became aware of just how fleeting the sense of happiness was, and how flimsy its basis: a warm restaurant after having come in from the rain, the smell of food and wine, interesting conversation, daylight falling weakly on the polished cherrywood of the tables. It took so little to move the mood from one level to another, as one might push pieces on a chessboard. Even to be aware of this, in the midst of a happy moment, was to push one of those pieces, and to become slightly less happy.

You thought you knew what food was, you thought it was elemental. You forgot how much restaurant there was in restaurant food and how much home was in homemade.

But everything good in this shit world is either by prescription, sold out, or so expensive you have to sell your soul to taste it. Life is a restaurant you can't afford. Death the bill for the food you didn't even have a chance to eat. So you order the most expensive thing on the menu - you're in for it anyway, right? - and if you're lucky, you get a mouthful.

Every time I see this one particular movie star on a magazine, I can't help but feel terribly sorry for her because nobody respects her at all, and yet they keep interviewing her. And the interviews are all the same thing. They start with what food they are eating in some restaurant. "As _____ gingerly munched her Chinese Chicken Salad, she spoke of love." And all the covers say the same thing: "_____ gets to the bottom of stardom, love, and his/her hit new movie/television show/album." I think it's nice for stars to do interviews to make us think they are just like us, but to tell you the truth, I get the feeling that it's all a big lie. The problem is I don't know who's lying.

So the saying is true? Money doesn’t buy happiness?” “When you’re poor, you have things to reach for. Goals that excite you. Maybe it’s a dream house or a vacation or even a meal at a restaurant on a Friday night. But the more money you have, the harder it is to find things to be excited about. You already have your dream house. You can go anywhere in the world anytime you want to. You could hire a private chef to make you every food you ever crave. People who aren’t rich think all those things are fulfilling, but they aren’t. You can fill your life with nice things, but nice things don’t fill the holes in your soul.

To encapsulate the notion of Mardi Gras as nothing more than a big drunk is to take the simple and stupid way out, and I, for one, am getting tired of staying stuck on simple and stupid. Mardi Gras is not a parade. Mardi Gras is not girls flashing on French Quarter balconies. Mardi Gras is not an alcoholic binge. Mardi Gras is bars and restaurants changing out all the CD's in their jukeboxes to Professor Longhair and the Neville Brothers, and it is annual front-porch crawfish boils hours before the parades so your stomach and attitude reach a state of grace, and it is returning to the same street corner, year after year, and standing next to the same people, year after year--people whose names you may or may not even know but you've watched their kids grow up in this public tableau and when they're not there, you wonder: Where are those guys this year? It is dressing your dog in a stupid costume and cheering when the marching bands go crazy and clapping and saluting the military bands when they crisply snap to. Now that part, more than ever. It's mad piano professors converging on our city from all over the world and banging the 88's until dawn and laughing at the hairy-shouldered men in dresses too tight and stalking the Indians under Claiborne overpass and thrilling the years you find them and lamenting the years you don't and promising yourself you will next year. It's wearing frightful color combination in public and rolling your eyes at the guy in your office who--like clockwork, year after year--denies that he got the baby in the king cake and now someone else has to pony up the ten bucks for the next one. Mardi Gras is the love of life. It is the harmonic convergence of our food, our music, our creativity, our eccentricity, our neighborhoods, and our joy of living. All at once.

On any given day in the United States about one-quarter of the adult population visits a fast food restaurant.

There is only one right way to eat a steak - with greed in your heart and a smile on your face.

We do children an enormous disservice when we assume that they cannot appreciate anything beyond drive through fare and nutritionally marginal, kid-targeted convenience foods. Our children are capable of consuming something that grew in a garden or on a tree and never saw a deep fryer. They are capable of making it through diner at a sit-down restaurant with tablecloths and no climbing equipment. Children deserve quality nourishment.

He made a good salary but he did not flaunt it. He’d been raised in Chicago proper by a Lithuanian Jewish mother who had grown up in poverty, telling stories, often, of extending a chicken to its fullest capacity, so as soon as a restaurant served his dish, he would promptly cut it in half and ask for a to-go container. Portions are too big anyway, he’d grumble, patting his waistline. He’d only give away his food if the corners were cleanly cut, as he believed a homeless person would just feel worse eating food with ragged bitemarks at the edges – as if, he said, they are dogs, or bacteria. Dignity, he said, lifting his half-lasagna into its box, is no detail.

This burger is so good, it’s stupid,” I burst out. “I thought California was supposed to be full of vegans sprinkling sprouts on everything.” “That’s at the restaurant across the street. You detox there, you come here when you want real food.” “I love you,” I said, stroking my burger like a kitten. “Me or the cheeseburger?” “I can no longer separate the two.

The secret of healthy hitchhiking is to eat junk food.

There has ling been a happy symbiotic relationship between kitchen and bar. Simply put, the kitchen wants booze, and the bartender wants food.

Cody cut into a huge wedge of pie and gave some thought to food--to its inexplicable, loaded meaning in other people's lives. Couldn't you classify a person, he wondered, purely by examining his attitude toward food?

George Orwell was wrong, she thinks. In the future, it won’t be the state that keeps tabs on everyone by extensive use of surveillance; it will be the people. They’ll do the state’s work for it by constantly uploading their locations, interests, food preferences, restaurant choices, political ideas, and hobbies to Facebook, Twitter, Instagram, and other social media sites. We are our own secret police.

When we first come here in 1973, two men came to restaurant and say, ‘Go back to China and take your filthy, foreign food with you.’ I say, ‘You are angry. Anger comes from stomach. Sit. I bring you soup. For free. It will make you feel better.’ They ate my wonton soup. Recipe from my grandmother. They have been customers of restaurant for forty years. Meet force with softness. Recipe for life. Now you understand.” And, strangely, he did.

Old lady, if I die I'd like you to do one small thing for me. I want you to build a one-hundred-acre museum dedicated to my memory. Bronze my clothing and possessions. Have at least three hundred marble statues erected of me in my most dashing poses. One of these statues should stand one hundred feet tall and greet ships as they float down the Hudson River. One of the fourteen wings of the museum should have an amusement park with the world's fastest roller coaster inside. None of these rides should be equipped with safety devices. You can license some of the space to fast-food restaurants and ice-cream parlors but nothing should be healthy or nutritious. The gift shop should sell stuffed Puck dolls packed with broken glass and asbestos. There's a more detailed list in my room." Puck saidduble

Cal: “I’m not presuming. I know exactly what you think about me. You think I’m an anal-retentive Armrest Nazi . . . an arrogant Modelizer. You can’t stand the way I talk, any of the subjects I choose to talk about, the imperious manner I order food in restaurants or tell cab drivers how much we owe them. You find my taste in women odious, the fact that I don’t own a television an unforgivable sin, and the fact that I would choose to write a book about Saudi Arabia completely unfathomable. And you’re also totally in love with me. If you weren’t you wouldn’t have pushed me into the pool earlier today when you saw Grazi walk in.” Every Boy's Got One

I believe it is trust,’ she adds. ‘Trust?’ ‘Yes, trust. Anything you do – borrowing money from a bank, commissioning a piece of work, sending or receiving a parcel, making a plan with friends, ordering food at a restaurant – all those things can only happen because of mutual trust on both sides.

Mrs. Forbes said that hating yellow and brown is just being silly. And Siobhan said that she shouldn't say things like that and everyone has favorite colors. And Siobhan was right. But Mrs. Forbes was a bit right, too. Because it is sort of being silly. But in life you have to take lots of decisions and if you don't take decisions you would never do anything because you would spend all your time choosing between things you could do. So it is good to have a reason why you hate some things and you like others. It is like being in a restaurant like when Father takes me out to a Berni Inn sometimes and you look at the menu and you have to choose what you are going to have. But you don't know if you are going to like something because you haven't tasted it yet, so you have favorite foods and you choose these, and you have foods you dno't like and you don't choose these, and then it is simple.

Metaphysics is a restaurant where they give you a 30,000 page menu and no food.

When the average American says, “I’m starving,” it is a prelude to a midnight raid on a well-stocked refrigerator or a sudden trip to the nearest fast food restaurant.

Look at your waiter's face. He knows. It's another reason to be polite to your waiter: he could save your life with a raised eyebrow or a sigh.

He wasn’t steaming anymore, but the incident on the ice bridge had really freaked Jason out. Leo hadn’t seemed to realize that he had smoke coming out his ears and flames dancing through his hair. If Leo started spontaneously combusting every time he got excited, they were going to have a tough time taking him anywhere. Jason imagined trying to get food at a restaurant. I’ll have a cheeseburger and—Ahhh! My friend’s on fire! Get me a bucket!

Every sixty seconds, thirty acres of rain forest are destroyed in order to raise beef for fast-food restaurants that sell it to people, giving them strokes and heart attacks, which raise medical costs and insurance rates, providing insurance companies with more money to invest in large corporations that branch out further into the Third World so they can destroy more rain forests.

pulled into my convenient neighborhood fast food restaurant. I ordered shrimp salad, onion rings, and a beer. The shrimp were straight out of the freezer, the onion rings soggy. Looking around the place, though, I failed to spot a single customer banging on a tray or complaining to a waitress. So I shut up and finished my food. Expect nothing, get nothing.

Ever hear the phrase ‘she’s not like other girls’?” He gives a small nod of his head. “Yeah, that’s not me. I’m just like every other chick. As basic as they come. I had an Uggs phase. I had a skinny jeans phase. I like my books with romance, my coffee with more creamer than caffeine, and I even take aesthetic pictures of my food anytime I’m at a restaurant.

We, in the interest of the so-called progress, have been persuaded to leave the production and at times the cooking of our food to companies whose owners and employees make a living by exploiting our busyness or laziness and our innate hunger to continue living.

There's nothing good about diversity, other than the food, and we don't need 128 million Mexicans for the restaurants.

cultivating mindfulness is not unlike the process of eating. It would be absurd to propose that someone else eat for you. And when you go to a restaurant, you don’t eat the menu, mistaking it for the meal, nor are you nourished by listening to the waiter describe the food. You have to actually eat the food for it to nourish you. In the same way, you have to actually practice mindfulness, by which I mean cultivate it systematically in your own life, in order to reap its benefits and come to understand why it is so valuable.

Showing up at a restaurant and hoping for the best is a young person’s game. If I’m going out, I need to know that there is a table with my name on it and a comfortable seat pulled up to it. I’m too old to hover anxiously near the door, sweating under my coat in my good outside clothes, watching people who actually planned ahead be ushered to their awaiting tables and served the foods I am dying to eat.

I've never seen Salisbury steak on a restaurant menu. It's only in frozen dinners. Is there something we should know about that? What IS Salisbury steak anyway? And where do they hunt or harvest the salisburies?

The first thing that struck you about Claire’s plate was its vast emptiness. Of course I’m well aware that, in the better restaurants, quality takes precedence over quantity, but there are voids and then there are voids. The void here, that part of the plate on which no food at all was present, had clearly been raised to a matter of principle. It was as though the empty plate was challenging you to say something about it, to go to the open kitchen and demand an explanation. ‘You wouldn’t even dare!’ the plate said, and laughed in your face.

Shipping is so cheap that it makes more financial sense for Scottish cod to be sent ten thousand miles to China to be filleted, then sent back to Scottish shops and restaurants, than to pay Scottish filleters. A Scottish newspaper called this practice “madness,” but actually it’s just shipping.

Here, that food is Middle Eastern food. Baguettes are French food. Spaghetti is Italian food. Pizza is both American and Italian, depending on which restaurant you go to. Every food has a label. It is sorted and assigned. Just like I am no longer a girl. I am a Middle Eastern girl. A Syrian girl. A Muslim girl. Americans love labels. They help them know what to expect. Sometimes, though, I think labels stop them from thinking.

Don’t talk or answer your cell phone while talking to ANYONE in person. There are no exceptions to this rule. Don’t answer it when you’re talking to someone at a party. Don’t answer it when you’re eating at a restaurant. Don’t answer it when you’re making a purchase or ordering food; the server or clerk is not a robot; each is a human being deserving of your respect.

Padre Blazon was almost shouting by this time, and I had to hush him. People in the restaurant were staring, and one or two of the ladies of devout appearance were heaving their bosoms indignantly. He swept the room with the wild eyes of a conspirator in a melodrama and dropped his voice to a hiss. Fragments of food, ejected from his mouth by this jet, flew about the table. [p.201]

He hates chain stores and fast-food restaurants, mass-produced items and fashionable clothes - any instance of something that is repeated across the world regardless of local context. These things deny the uniqueness of each moment and each person. They function as if we were all printed out of plastic like egg boxes, and they try to make us function the same way. They are the intrusion of perfection into our grubby, smelly, sweaty living place.

I don’t understand people who eat Chinese food with chopsticks when the restaurant also offers silverware. As a tool, chopsticks are inferior to western utensils like the spoon and fork. So why use them? That’s like showing up to a math test with an abacus, knowing that the teacher is going to be handing out calculators.

It's prosperity that causes crises in hope. It's having six hundred channels and nothing to watch. It's having fifteen matches on Tinder but no one good to date. It's having two thousand restaurants to choose from but feeling sick of all the same old food. Prosperity makes meaning more difficult. It makes pain more acute.

I prefer the Chinese restaurants that have the silverware on the table when you arrive, because there’s nothing more humiliating than starting with chopsticks and having to turn to the waiter and being like, “Uh, yeah, hi, uh, I’m too white. Do you have a shovel back there?

Like every other tiny-ass town in the South, there were plenty of crappy Mexican restaurants to choose from. Not fancy Mexican like I eat in L.A. When I eat Mexican food in L.A., it’s like a kale salad with pepitas and soy beef tacos with fresh pico de gallo. In NC, it’s a five-dollar plate of cheese enchiladas with refried beans and a bowl of melted white cheese dip. Essentially you just walk in and ask for a plate of brown with a little iceberg lettuce, and it’s fucking delish.

When aspiring chefs ask me for career advice, I offer a few tips: Cook every single day. Taste everything thoughtfully. Go to the farmers’ market and familiarize yourself with each season’s produce. Read everything Paula Wolfert, James Beard, Marcella Hazan, and Jane Grigson have written about food. Write a letter to your favorite restaurant professing your love and beg for an apprenticeship. Skip culinary school; spend a fraction of the cost of tuition traveling the world instead.

Now, I am not one who is necessarily drawn to the Michelin star. Often I find that many of the restaurants that have earned this coveted award are a bit fussy, to say the least, and I’ve left a few of them completely famished, as I have never found pretentiousness very filling.

And that's the problem,' I say. 'Real macaroni and cheese doesn't come from a box, babe. It eventually comes from an oven with a crust bubbling on top.' 'Amen.' Seven holds his fist to me, and I bump it. 'Ohhh,' Chris says. 'You mean the kind with breadcrumbs?' 'What?' DeVante yells, and Seven goes, 'Breadcrumbs?' 'Nah,' I say. 'I mean there's like a crust of cheese on top. We gotta get you to a soul food restaurant, babe.' 'This fool said breadcrumbs.' DeVante sounds seriously offended. 'Breadcrumbs.

Seafood Newburg is a dish with a history. Well, of course MOST dishes have some kind of “history,” but this particular dish is sort of a history celebrity. It all began around 1876 when an “epicurean” named Ben Wenberg (or Wenburg) demonstrated the dish at Delmonico’s restaurant in New York City. After some “tweaking” by the Delmonico chef, Charles Ranhofer, the dish was added to the menu under the name “Lobster Wenburg.” It proved to be very popular. But sometime later, Wenburg got involved in a dispute with the Delmonico’s management and the dish was subsequently removed from the menu. But customers still requested it. So, the name was changed to “Lobster Newburg” and reappeared to the delight of restaurant customers. So, that’s the story. Probably. One can never be sure about these origin myths.

Even just living next to a restaurant may pose a health hazard. Scientists estimated the lifetime cancer risk among those residing near the exhaust outlets at Chinese restaurants, American restaurants, and barbecue joints. While exposure to fumes from all three types of restaurants resulted in exposure to unsafe levels of PAHs, the Chinese restaurants proved to be the worst. This is thought to be due to the amount of fish being cooked,28 as the fumes from pan-fried fish have been found to contain high levels of PAHs capable of damaging the DNA of human lung cells.29 Given the excess cancer risk, the researchers concluded that it wouldn’t be safe to live near the exhaust of a Chinese restaurant for more than a day or two a month.

...the restaurant itself is weird especially because of a big raunch mad thicklipped sloppy young Fillipino woman sitting alone at the end of the restaurant gobbling up her food obscenely and looking at us insolently as tho to say "Fuck you, I eat the way I like splashing gravy everywhere (p. 156)

The management no longer depends upon the talents or skills of its workers---those things are built into the operating systems and machines. Jobs that have been "deskilled" can be filled cheaply. The need to retain any individual worker is greatly reduced by the ease with which he or she can be replaced.

Without pushing an agenda (okay, maybe I've pushed a bit), I've spread a little veganism wherever I've gone. I've become friends with chefs at the meatiest restaurants you can imagine, and shown them a few things that opened their minds (and their menus) to vegan options. It's easy to be convincing when the food is delicious. It doesn't feel like a sacrifice--it feels like a step up.

now i believe that the way to anyone's heart is through their stomach, and, my boy, i'm here to tell you, we ware in the heart business. we're going to reach deep past the menu and into the emotional power of food because a person comes back to a restaurant again and again for one reason only - to fee their soul.

Horchow's daughter, Sally, told me a story of how she once took her father to a new Japanese restaurant where a friend of hers was a chef. Horchow liked the food, and so when he went home he turned on his computer, pulled up the names of acquaintances who lived nearby, and faxed them notes telling them of a wonderful new restaurant he had discovered and that they should try it. This is, in a nutshell, what word of mouth is. It's not me telling you about a new restaurant with great food, and you telling a friend and that friend telling a friend. Word of mouth begins when somewhere along that chain, someone tells a person like Roger Horchow.

Before you let your doctor give you testosterone shots or pills, try to boost it naturally by dramatically decreasing or even eliminating sugar, wheat, and processed foods from your diet. A sugar burst has been found to lower testosterone levels by up to 25 percent. If you and your sweetheart share the cheesecake at the restaurant, no one is likely to get “dessert” when you get home! Another way to naturally boost your testosterone level is to start a weight-training program. Building muscle helps your body increase its testosterone levels. The supplements DHEA and zinc can also help. Zinc is necessary to maintain

What does economic growth actually mean? It means more consumption – and consumption of a specific kind: more consumption of goods and services that are exchanged for money. That means that if people stop caring for their own children and instead pay for childcare, the economy grows. The same if people stop cooking for themselves and purchase restaurant takeaways instead. Economists say this is a good thing. After all, you wouldn’t pay for childcare or takeaway food if it weren’t of benefit to you, right? So, the more things people are paying for, the more benefits are being had. Besides, it is more efficient for one daycare centre to handle 30 children than for each family to do it themselves. That’s why we are all so much richer, happier and less busy than we were a generation ago. Right?

Then he explains Chinese food in Manhattan to me: 'See the way it works is, there's one central location out on Long Island where all this stuff is made. Then it's piped into the city through a series of underground pipes that run parallel to the train and subway tracks. The restaurants then just pull a lever. One lever for General Tso's chicken, another for beef with broccoli sauce. It's like beer; it's on tap.' It's amazing how convincing he is when he says this. There's no pause in his description, nowhere for him to stop and think, to make this up as he goes along. It's as though he's simply repeating something he read in the Times yesterday. This makes me love him more than I did just five minutes ago.

It is at a time like this, when crisis threatens the stomach, that the French display the most sympathetic side of their nature. Tell them stories of physical injury or financial ruin and they will either laugh or commiserate politely. But tell them you are facing gastronomic hardship, and they will move heaven and earth and even restaurant tables to help you.

It is often difficult, I find, for people today to grasp the notion that one family, working through several restaurants could change the eating habit of an entire country. But such was the achievement of the Delmonicos in the United States of the last century. Before they opened their first small cafe on William Street in 1823, catering to the business and financial communities of Lower Manhattan, American food could generally be described as things boiled or fried whose purpose was to sustain hard work and hold down alcohol - usually bad alcohol. The Delmonicos, though Swiss, had brought the French method to America, and each generation of their family refined an expanded the experience ... The craving for first-rate dining became a kind of national fever in the latter decades of the century - and Delmonico's was responsible.

The next morning I told Mom I couldn't go to school again. She asked what was wrong. I told her, “The same thing that’s always wrong.” “You’re sick?” “I'm sad.” “About Dad?” “About everything.” She sat down on the bed next to me, even though I knew she was in a hurry. “What's everything?” I started counting on my fingers: “The meat and dairy products in our refrigerator, fistfights, car accidents, Larry–” “Who's Larry?” “The homeless guy in front of the Museum of Natural History who always says ‘I promise it’s for food’ after he asks for money.” She turned around and I zipped her dress while I kept counting. “How you don’t know who Larry is, even though you probably see him all the time, how Buckminster just sleeps and eats and goes to the bathroom and has no ‘raison d’etre’, the short ugly guy with no neck who takes tickets at the IMAX theater, how the sun is going to explode one day, how every birthday I always get at least one thing I already have, poor people who get fat because they eat junk food because it’s cheaper…” That was when I ran out of fingers, but my list was just getting started, and I wanted it to be long, because I knew she wouldn't leave while I was still going. “…domesticated animals, how I have a domesticated animal, nightmares, Microsoft Windows, old people who sit around all day because no one remembers to spend time with them and they’re embarrassed to ask people to spend time with them, secrets, dial phones, how Chinese waitresses smile even when there’s nothing funny or happy, and also how Chinese people own Mexican restaurants but Mexican people never own Chinese restaurants, mirrors, tape decks, my unpopularity in school, Grandma’s coupons, storage facilities, people who don’t know what the Internet is, bad handwriting, beautiful songs, how there won’t be humans in fifty years–” “Who said there won't be humans in fifty years?” I asked her, “Are you an optimist or a pessimist?” She looked at her watch and said, “I'm optimistic.” “Then I have some bed news for you, because humans are going to destroy each other as soon as it becomes easy enough to, which will be very soon.” “Why do beautiful songs make you sad?” “Because they aren't true.” “Never?” “Nothing is beautiful and true.

Peter Lynch doesn’t advise you to buy stock in your favorite store just because you like shopping in the store, nor should you buy stock in a manufacturer because it makes your favorite product or a restaurant because you like the food. Liking a store, a product, or a restaurant is a good reason to get interested in a company and put it on your research list, but it’s not enough of a reason to own the stock! Never invest in any company before you’ve done the homework on the company’s earnings prospects, financial condition, competitive position, plans for expansion, and so forth.

Male, female, gay, straight, legal, illegal, country of origin—who cares? You can either cook an omelet or you can’t. You can either cook five hundred omelets in three hours—like you said you could, and like the job requires—or you can’t. There’s no lying in the kitchen. The restaurant kitchen may indeed be the last, glorious meritocracy—where anybody with the skills and the heart is welcomed. But if you’re old, or out of shape—or were never really certain about your chosen path in the first place—then you will surely and quickly be removed. Like a large organism’s natural antibodies fighting off an invading strain of bacteria, the life will slowly push you out or kill you off. Thus it is. Thus it shall always be. The ideal progression for a nascent culinary career would be to, first, take a jump straight into the deep end of the pool. Long before student loans and culinary school, take the trouble to find out who you are.

Can you imagine a princess who works as a counter girl in a fast-food restaurant? I'm sure there's one somewhere. Imagine if all the people who came in to place orders were to realize that their meal was served by a princess! I don't think most people could handle it.' 'I think it would be hard for a real princess to have to do menial work like that,' Blanche reflected. 'She might think it was beneath her.' 'Oh, but a real princess would know that hard work ennobles the soul,' Rose objected. 'That would be one of the signs.

It was before him again in its completeness -- the choice in which she was content to rest: in the stupid costliness of the food and the showy dulness of the talk, in the freedom of speech which never arrived at wit and the freedom to act which never made for romance. The strident setting of the restaurant, in which their table seemed set apart in a special glare of publicity, and the presence at it of little Dabham of the "Riviera Notes," emphasized the ideals of a world where conspicuousness passed for distinction, and the society column had become the roll of fame.

During the worst stages of my eating disorder, I was all-or-none with food—either bingeing or not eating. Much of my experience was, in fact, that if I ate anything, I would eat everything. I began to understand that this happened because I was starving myself. In starvation mode, my body literally thought I was facing a famine. It didn’t know that I was living near a grocery store and several fast-food restaurants. Thinking I was facing a real food shortage, its primal instinct was to binge on large amounts of food, conserving fat in preparation for the hard times ahead.

On both sides, they've failed us...of course, we know about the industrialists. Their corn syrup and cheese product. Their factory farms ringed by rivers of blood and shit, blazing bonfires of disease barely contained by antibiotic blankets. These are among the most disgusting scenes in the history of this planet... But on the other side...the organic farms, the precious restaurants...these are toy supply chains. 'Farm to table,' they say. Well. When you go from farm to table, you leave a lot of people out...I think more poorly of these people than I do of the industrialists, because they know better. They know it's all broken, and what do they do? They plant vegetables in the backyard.

I believe in Chipotle. They have great tasting and nutritious food. And they're also a great case study for business efficiency and business resiliency. The company has no long term debt, a loyal customer base, it owns and operates all of it's stores, it has a clear business model and a clear growth path. They've got good company culture and they live by a set of values that earn the respect of their customers. In so many ways Chipotle is superior to it's peers in the restaurant industry.

dishes piled in the sink, books littering the coffee table— are harder than others. Today, my head is packed with cockroaches, dizziness, and everywhere it hurts. Venom in the jaw, behind the eyes, between the blades. Still, the dog is snoring on my right, the cat, on my left. Outside, all those redbuds are just getting good. I tell a friend, The body is so body. And she nods. I used to like the darkest stories, the bleak snippets someone would toss out about just how bad it could get. My stepfather told me a story about when he lived on the streets as a kid, how hed, some nights, sleep under the grill at a fast food restaurant until both he and his buddy got fired. I used to like that story for some reason, something in me that believed in overcoming. But right now all I want is a story about human kindness, the way once, when I couldn’t stop crying because I was fifteen and heartbroken, he came in and made me eat a small pizza he’d cut up into tiny bites until the tears stopped. Maybe I was just hungry, I said. And he nodded, holding out the last piece.

The birth of the fast food industry coincided with Eisenhower-era glorifications of technology, with optimistic slogans like “Better Living through Chemistry” and “Our Friend the Atom.” The sort of technological wizardry that Walt Disney promoted on television and at Disneyland eventually reached its fulfillment in the kitchens of fast food restaurants. Indeed, the corporate culture of McDonald’s seems inextricably linked to that of the Disney empire, sharing a reverence for sleek machinery, electronics, and automation. The leading fast food chains still embrace a boundless faith in science—and as a result have changed not just what Americans eat, but also how their food is made.

Closed inside my compartment as if in a cubicle of some Egyptian tomb, I worked late into the night between New York and Chicago; then all the next day, in the restaurant of a Chicago station where I awaited a train blocked by storms and snow; then again until dawn, alone in the observation car of a Santa Fe limited, surrounded by black spurs of the Colorado mountains, and by the eternal pattern of the stars. Thus were written at a single impulsion the passages on food, love, sleep, and the knowledge of men. I can hardly recall a day spent with more ardor, or more lucid nights.

Biju stepped out of the airport into the Calcutta night, warm, mammalian. His feet sank into dust winnowed to softness at his feet, ad he felt an unbearable feeling, sad and tender, old and sweet like the memory of falling asleep, a baby on his mother's lap. Thousands of people were out though it was almost eleven. He saw a pair of elegant bearded goats in a rickshaw, riding to slaughter. A conference of old men with elegant goat faces, smoking bidis. A mosque and minarets lit magic green in the night with a group of women rushing by in burkas, bangles clinking under the black and a big psychedelic mess of colour from a sweet shop. Rotis flew through the air as in a juggling act, polka-dotting the sky high over a restaurant that bore the slogan "Good food makes good mood". Biju stood there in that dusty tepid soft sari night. Sweet drabness of home - he felt everything shifting and clicking into place around him, felt himself slowly shrink back to size, the enormous anxiety of being a foreigner ebbing - that unbearable arrogance and shame of the immigrant. Nobody paid attention to him here, and if they said anything at all, their words were easy, unconcerned. He looked about and for the first time in God knows how long, his vision unblurred and he found that he could see clearly.

The Light and the Darkness both flow in to Delhi. Gurgaon, where Mr. Ashok lived, is the bright, modern end of the city, and this place. Old Delhi is the other end. Full of things that the modern world forget all about rickshaws, old stone buildings and Muslims. On a Sunday, though, there is something more: if you keep pushing through the crowd that is always there, go past the men clearing the other men’s ears by poking rusty metal rods into them, past the men selling small fish trapped in green bottles full of brine, past the cheap shoe market and the cheap shirt market, you come great secondhand book market Darya Ganj. You may have heard of this market, sir, since it is one of the wonders of the world. Tens of thousands of dirty, rotting, blackened books on every subject- Technology, Medicine, Sexual Pleasure, Philosophy, Education, and Foreign Countries — heaped upon the pavement from Delhi Gate onwards all the way until you get to the market in front of the Red Fort. Some books are so old they crumble when you touch them; some have silverfish feasting on them- some look like they were retrieved from a flood, or from a fire. Most shops on the pavement are shuttered down; but the restaurants are still open, and the smell of fried food mingles with the smell of rotting paper. Rusting exhaust fans turn slowly in the ventilators of the restaurants like the wings of giant moths. I went amid the books and sucked in the air; it was like oxygen after the stench of the brothel.

On the raptors kept for falconry: "They talk every night, deep into the darkness. They say about how they were taken, about what they can remember about their homes, about their lineage and the great deeds of their ancestors, about their training and what they've learned and will learn. It is military conversation, really, like what you might have in the mess of a crack cavalry regiment: tactics, small arms, maintenance, betting, famous hunts, wine, women, and song. Another subject they have is food. It is a depressing thought," he continued, "but of course they are mainly trained by hunger. They are a hungry lot, poor chaps, thinking of the best restaurants where they used to go, and how they had champagne and caviar and gypsy music. Of course, they all come from noble blood." "What a shame that they should be kept prisoners and hungry." "Well, they do not really understand that they are prisoners any more than the cavalry officers do. They look on themselves as being 'dedicated to their profession,' like an order of knighthood or something of that sort. You see, the member of the Muse [where Raptors are kept for falconry] is restricted to the Raptors, and that does help a lot. They know that none of the lower classes can get in. Their screened perches do not carry Blackbirds or such trash as that. And then, as for the hungry part, they're far from starving or that kind of hunger: they're in training, you know! And like everybody in strict training, they think about food.

In the restaurant kitchen, August meant lobsters, blackberries, silver queen corn, and tomatoes, tomatoes, tomatoes. In honor of the last year of the restaurant, Fiona was creating a different tomato special for each day of the month. The first of August (two hundred and fifty covers on the book, eleven reservation wait list) was a roasted yellow tomato soup. The second of August (two hundred and fifty covers, seven reservation wait list) was tomato pie with a Gruyère crust. On the third of August, Ernie Otemeyer came in with his wife to celebrate his birthday and since Ernie liked food that went with his Bud Light, Fiona made a Sicilian pizza- a thick, doughy crust, a layer of fresh buffalo mozzarella, topped with a voluptuous tomato-basil sauce. One morning when she was working the phone, Adrienne stepped into the kitchen hoping to get a few minutes with Mario, and she found Fiona taking a bite out of red ripe tomato like it was an apple. Fiona held the tomato out. "I'd put this on the menu," she said. "But few would understand.

I was extremely curious about the alternatives to the kind of life I had been leading, and my friends and I exchanged rumors and scraps of information we dug from official publications. I was struck less by the West's technological developments and high living standards than by the absence of political witch-hunts, the lack of consuming suspicion, the dignity of the individual, and the incredible amount of liberty. To me, the ultimate proof of freedom in the West was that there seemed to be so many people there attacking the West and praising China. Almost every other day the front page of Reference, the newspaper which carded foreign press items, would feature some eulogy of Mao and the Cultural Revolution. At first I was angered by these, but they soon made me see how tolerant another society could be. I realized that this was the kind of society I wanted to live in: where people were allowed to hold different, even outrageous views. I began to see that it was the very tolerance of oppositions, of protesters, that kept the West progressing. Still, I could not help being irritated by some observations. Once I read an article by a Westerner who came to China to see some old friends, university professors, who told him cheerfully how they had enjoyed being denounced and sent to the back end of beyond, and how much they had relished being reformed. The author concluded that Mao had indeed made the Chinese into 'new people' who would regard what was misery to a Westerner as pleasure. I was aghast. Did he not know that repression was at its worst when there was no complaint? A hundred times more so when the victim actually presented a smiling face? Could he not see to what a pathetic condition these professors had been reduced, and what horror must have been involved to degrade them so? I did not realize that the acting that the Chinese were putting on was something to which Westerners were unaccustomed, and which they could not always decode. I did not appreciate either that information about China was not easily available, or was largely misunderstood, in the West, and that people with no experience of a regime like China's could take its propaganda and rhetoric at face value. As a result, I assumed that these eulogies were dishonest. My friends and I would joke that they had been bought by our government's 'hospitality." When foreigners were allowed into certain restricted places in China following Nixon's visit, wherever they went the authorities immediately cordoned off enclaves even within these enclaves. The best transport facilities, shops, restaurants, guest houses and scenic spots were reserved for them, with signs reading "For Foreign Guests Only." Mao-tai, the most sought-after liquor, was totally unavailable to ordinary Chinese, but freely available to foreigners. The best food was saved for foreigners. The newspapers proudly reported that Henry Kissinger had said his waistline had expanded as a result of the many twelve-course banquets he enjoyed during his visits to China. This was at a time when in Sichuan, "Heaven's Granary," our meat ration was half a pound per month, and the streets of Chengdu were full of homeless peasants who had fled there from famine in the north, and were living as beggars. There was great resentment among the population about how the foreigners were treated like lords. My friends and I began saying among ourselves: "Why do we attack the Kuomintang for allowing signs saying "No Chinese or Dogs" aren't we doing the same? Getting hold of information became an obsession. I benefited enormously from my ability to read English, as although the university library had been looted during the Cultural Revolution, most of the books it had lost had been in Chinese. Its extensive English-language collection had been turned upside down, but was still largely intact.

So, it wasn’t until I was living in Mexico that I first started enjoying chocolate mousse. See, there was this restaurant called La Lorraine that became a favorite of ours when John and I were living in Mexico City in 1964–65. The restaurant was in a beautiful old colonial period house with a large courtyard, red tile floors, and a big black and white portrait of Charles de Gaulle on the wall. The proprietor was a hefty French woman with grey hair swept up in a bun. She always welcomed us warmly and called us mes enfants, “my children.” Her restaurant was very popular with the folks from the German and French embassies located nearby. She wasn’t too keen on the locals. I think she took to us because I practiced my French on her and you know how the French are about their language! At the end of each evening (yeah, we often closed the joint) madame was usually seated at the table next to the kitchen counting up the evening’s receipts. Across from her at the table sat a large French poodle, wearing a napkin bib and enjoying a bowl of onion soup. Ah, those were the days… Oh, and her mousse au chocolate was to DIE for!

I don’t remember when I stopped noticing—stopped noticing every mirror, every window, every scale, every fast-food restaurant, every diet ad, every horrifying model. And I don’t remember when I stopped counting, or when I stopped caring what size my pants were, or when I started ordering what I wanted to eat and not what seemed “safe,” or when I could sit comfortably reading a book in my kitchen without noticing I was in my kitchen until I got hungry—or when I started just eating when I got hungry, instead of questioning it, obsessing about it, dithering and freaking out, as I’d done for nearly my whole life. I don’t remember exactly when recovery took hold, and went from being something I both fought and wanted, to being simply a way of life. A way of life that is, let me tell you, infinitely more peaceful, infinitely happier, and infinitely more free than life with an eating disorder. And I wouldn’t give up this life of freedom for the world. What I know is this: I chose recovery. It was a conscious decision, and not an easy one. That’s the common denominator among people I know who have recovered: they chose recovery, and they worked like hell for it, and they didn’t give up. Recovery isn’t easy, at first. It takes time. It takes more work, sometimes, than you think you’re willing to do. But it is worth every hard day, every tear, every terrified moment. It’s worth it, because the trade-off is this: you let go of your eating disorder, and you get back your life. There are a couple of things I had to keep in mind in early recovery. One was that I was going to recover, even though I didn’t feel “ready.” I realized I was never going to feel ready—I was just going to jump in and do it, ready or not, and I am deeply glad that I did. Another was that symptoms were not an option. Symptoms, as critically necessary and automatic as they feel, are ultimately a choice. You can choose to let the fallacy that you must use symptoms kill you, or you can choose not to use symptoms. Easier said than done? Of course. But it can be done. I had to keep at the forefront of my mind the reasons I wanted to recover so badly, and the biggest one was this: I couldn’t believe in what I was doing anymore. I couldn’t justify committing my life to self-destruction, to appearance, to size, to weight, to food, to obsession, to self-harm. And that was what I had been doing for so long—dedicating all my strength, passion, energy, and intelligence to the pursuit of a warped and vanishing ideal. I just couldn’t believe in it anymore. As scared as I was to recover, to recover fully, to let go of every last symptom, to rid myself of the familiar and comforting compulsions, I wanted to know who I was without the demon of my eating disorder inhabiting my body and mind. And it turned out that I was all right. It turned out it was all right with me to be human, to have hungers, to have needs, to take space. It turned out that I had a self, a voice, a whole range of values and beliefs and passions and goals beyond what I had allowed myself to see when I was sick. There was a person in there, under the thick ice of the illness, a person I found I could respect. Recovery takes time, patience, enormous effort, and strength. We all have those things. It’s a matter of choosing to use them to save our own lives—to survive—but beyond that, to thrive. If you are still teetering on the brink of illness, I invite you to step firmly onto the solid ground of health. Walk back toward the world. Gather strength as you go. Listen to your own inner voice, not the voice of the eating disorder—as you recover, your voice will get clearer and louder, and eventually the voice of the eating disorder will recede. Give it time. Don’t give up. Love yourself absolutely. Take back your life. The value of freedom cannot be overestimated. It’s there for the taking. Find your way toward it, and set yourself free.

And, well, for most of my life I’d been way too far up my own ass to be of any use to anyone—something that only got worse after Kitchen Confidential. I don’t know exactly when the possibility of that changing presented itself—but sometime, I guess, after having made every mistake, having already fucked up in every way a man can fuck up, having realized that I’d had enough cocaine, that no amount in the world was going to make me any happier. That a naked, oiled supermodel was not going to make everything better in my life—nor any sports car known to man. It was sometime after that. The precise moment of realization came in my tiny fourth-floor walk-up apartment on Ninth Avenue. Above Manganaro’s Heroboy restaurant—next building over from Esposito Pork Shop. I was lying in bed with my then-girlfriend—I guess you could diplomatically call it “spooning”—and I caught myself thinking, “I could make a baby with this woman.

Brighton Beach does not look, smell, or sound like Russia. It's a parody of Russia at best, something as different from the real thing as a picture of the Eiffel Tower. Yes, they sell Russian food on Brighton Beach, and Russian books and videos, and Russian clothes, and there are Russian restaurants and Russian nightclubs, and everybody speaks Russian, but the Russianness of the place is so concentrated that it feels ridiculously exaggerated. Everything Russian on Brighton Beach is too Russian, far more Russian than in real Russia. This is what happens all over Brooklyn. From the Scandinavians of Bay Ridge to the Chinese of Sunset Park, Brooklyn's immigrants go to ridiculous extremes to re-create their homelands only to end up with a vulgar pastiche.

The Tower is not a sacred monument, and no taboo can forbid a commonplace life to develop there, but there can be no question, nonetheless, of a trivial phenomenon here; the installation of a restaurant on the Tower, for instance ... The Eiffel Tower is a comfortable object, and moreover, it is in this that it its an object wither very old (analogous, for instance, to the Circus) or very modern (analogous to certain American institutions such as the drive-in movie, in which one can simultaneously enjoy the film, the car, the food, and the freshness of the night air). Further, by affording its visitor a whole polyphony of pleasures, from technological wonder to haute cuisine, including the panorama, the Tower ultimately reunites with the essential function of all major human sites: autarchy; the Tower can live on itself: one can dream there, eat there, observe there, understand there, marvel there, shop there, as on an ocean liner (another mythic object that sets children dreaming), one can feel oneself cut off from the world and yet the owner of a world.

People always talk about the health benefits of Japanese food,’ he said, ‘but I’m fascinated by other aspects of the Japanese dining experience. Like the whole system of serving food at a counter like this, with the customers all facing the same direction, instead of each other. It’s strange when you think about it. At a sushi bar, for example, everyone’s facing the itamae-san, and you discuss the things you’re eating – what type of squid this is, and where they’re caught, and how this is the season for them but they’ll only be at their best for another couple of weeks, and so on. Discussing the food with the chef even as you eat it – that’s a peculiar system.’ ‘I suppose it is, isn’t it? I don’t go to sushi restaurants very often – they’re so expensive – and I could probably count the number of times I’ve sat at the counter, but I know what you mean. There’s something about that atmosphere.’ ‘At its worst, it’s almost an atmosphere of collusion.’ ‘Collusion?’ ‘Everyone at the counter becomes a member of the group. In some sushi bars, all the customers are regulars and they all know each other. As an outsider, you need courage to walk into a place like that and take a seat. It’s a tight-knit little community, and harmony is of the utmost importance. Nobody’s confronting anyone else individually. The conversation all proceeds through the chef, who’s like a moderator or a master of ceremonies. You couldn’t spend some quiet time with a lover, for example, in a place like that, because you’d be isolating yourselves from the others and spoiling the atmosphere for everyone.

HISTORY AND THE TRIPLET OF OPACITY History is opaque. You see what comes out, not the script that produces events, the generator of history. There is a fundamental incompleteness in your grasp of such events, since you do not see what's inside the box, how the mechanisms work. What I call the generator of historical events is different from the events themselves, much as the minds of the gods cannot be read just by witnessing their deeds. You are very likely to be fooled about their intentions. This disconnect is similar to the difference between the food you see on the table at the restaurant and the process you can observe in the kitchen. (The last time I brunched at a certain Chinese restaurant on Canal Street in downtown Manhattan, I saw a rat coming out of the kitchen.) The human mind suffers from three ailments as it comes into contact with history, what I call the triplet of opacity. They are: a. the illusion of understanding, or how everyone thinks he knows what is going on in a world that is more complicated (or random) than they realize; b. the retrospective distortion, or how we can assess matters only after the fact, as if they were in a rearview mirror (history seems clearer and more organized in history books than in empirical reality); and c. the overvaluation of factual information and the handicap of authoritative and learned people, particularly when they create categories—when they "Platonify.

Working hard is important. But more effort does not necessarily yield more results. “Less but better” does. Ferran Adrià, arguably the world’s greatest chef, who has led El Bulli to become the world’s most famous restaurant, epitomizes the principle of “less but better” in at least two ways. First, his specialty is reducing traditional dishes to their absolute essence and then re-imagining them in ways people have never thought of before. Second, while El Bulli has somewhere in the range of 2 million requests for dinner reservations each year, it serves only fifty people per night and closes for six months of the year. In fact, at the time of writing, Ferran had stopped serving food altogether and had instead turned El Bulli into a full-time food laboratory of sorts where he was continuing to pursue nothing but the essence of his craft.1 Getting used to the idea of “less but better” may prove harder than it sounds, especially when we have been rewarded in the past for doing more … and more and more. Yet at a certain point, more effort causes our progress to plateau and even stall. It’s true that the idea of a direct correlation between results and effort is appealing. It seems fair. Yet research across many fields paints a very different picture. Most people have heard of the “Pareto Principle,” the idea, introduced as far back as the 1790s by Vilfredo Pareto, that 20 percent of our efforts produce 80 percent of results. Much later, in 1951, in his Quality-Control Handbook, Joseph Moses Juran, one of the fathers of the quality movement, expanded on this idea and called it “the Law of the Vital Few.”2 His observation was that you could massively improve the quality of a product by resolving a tiny fraction of the problems. He found a willing test audience for this idea in Japan, which at the time had developed a rather poor reputation for producing low-cost, low-quality goods. By adopting a process in which a high percentage of effort and attention was channeled toward improving just those few things that were truly vital, he made the phrase “made in Japan” take on a totally new meaning. And gradually, the quality revolution led to Japan’s rise as a global economic power.3

Chang-bo took to his bed, or rather to the quilts on the floor that was all they had left. His legs swelled up like balloons with what Mrs. Song had come to recognize as edema — fluid retention brought on by starvation. He talked incessantly about food. He spoke of the tofu soups his mother made him as a child and an unusually delicious meal of steamed crab with ginger that Mrs. Song had cooked for him when they were newlyweds. He had an uncanny ability to remember details of dishes she had cooked decades earlier. He was sweetly sentimental, even romantic, when he spoke about their meals together. He would take her hand in his own, his eyes wet and cloudy with the mist of his memories. “Come, darling. Let’s go to a good restaurant and order a nice bottle of wine,” he told his wife one morning when they were stirring on the blankets. They hadn’t eaten in three days. Mrs. Song looked at her husband with alarm, worried that he was hallucinating. She ran out the door to the market, moving fast and forgetting all about the pain in her back. She was determined to steal, beg — whatever it took — to get some food for her husband. She spotted her older sister selling noodles. Her sister wasn’t faring well — her skin was flaked just like Chang-bo’s from malnutrition — so Mrs. Song had resisted asking her for help, but now she was desperate, and of course, her sister couldn’t refuse. “I’ll pay you back,” Mrs. Song promised as she ran back home, the adrenaline pumping her legs. Chang-bo was curled up on his side under the blanket. Mrs. Song called his name. When he didn’t respond, she went to turn him over — it wasn’t diffcult now that he had lost so much weight, but his legs and arms were stiff and got in the way. Mrs. Song pounded and pounded on his chest, screaming for help even as she knew it was too late.

I'm going to throw some suggestions at you now in rapid succession, assuming you are a father of one or more boys. Here we go: If you speak disparagingly of the opposite sex, or if you refer to females as sex objects, those attitudes will translate directly into dating and marital relationships later on. Remember that your goal is to prepare a boy to lead a family when he's grown and to show him how to earn the respect of those he serves. Tell him it is great to laugh and have fun with his friends, but advise him not to be "goofy." Guys who are goofy are not respected, and people, especially girls and women, do not follow boys and men whom they disrespect. Also, tell your son that he is never to hit a girl under any circumstances. Remind him that she is not as strong as he is and that she is deserving of his respect. Not only should he not hurt her, but he should protect her if she is threatened. When he is strolling along with a girl on the street, he should walk on the outside, nearer the cars. That is symbolic of his responsibility to take care of her. When he is on a date, he should pay for her food and entertainment. Also (and this is simply my opinion), girls should not call boys on the telephone-at least not until a committed relationship has developed. Guys must be the initiators, planning the dates and asking for the girl's company. Teach your son to open doors for girls and to help them with their coats or their chairs in a restaurant. When a guy goes to her house to pick up his date, tell him to get out of the car and knock on the door. Never honk. Teach him to stand, in formal situations, when a woman leaves the room or a table or when she returns. This is a way of showing respect for her. If he treats her like a lady, she will treat him like a man. It's a great plan. Make a concerted effort to teach sexual abstinence to your teenagers, just as you teach them to abstain from drug and alcohol usage and other harmful behavior. Of course you can do it! Young people are fully capable of understanding that irresponsible sex is not in their best interest and that it leads to disease, unwanted pregnancy, rejection, etc. In many cases today, no one is sharing this truth with teenagers. Parents are embarrassed to talk about sex, and, it disturbs me to say, churches are often unwilling to address the issue. That creates a vacuum into which liberal sex counselors have intruded to say, "We know you're going to have sex anyway, so why not do it right?" What a damning message that is. It is why herpes and other sexually transmitted diseases are spreading exponentially through the population and why unwanted pregnancies stalk school campuses. Despite these terrible social consequences, very little support is provided even for young people who are desperately looking for a valid reason to say no. They're told that "safe sex" is fine if they just use the right equipment. You as a father must counterbalance those messages at home. Tell your sons that there is no safety-no place to hide-when one lives in contradiction to the laws of God! Remind them repeatedly and emphatically of the biblical teaching about sexual immorality-and why someone who violates those laws not only hurts himself, but also wounds the girl and cheats the man she will eventually marry. Tell them not to take anything that doesn't belong to them-especially the moral purity of a woman.