Restaurants Feedback Quotes

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as well as for the team making restaurant reservations, experimenting along the way paid off. The iterative process, where small changes are made in response to customer feedback, allowed them to optimize their strategy on the fly.
Tina Seelig (What I Wish I Knew When I Was 20)
We came to the city because we wished to live haphazardly, to reach for only the least realistic of our desires, and to see if we could not learn what our failures had to teach, and not, when we came to live, discover that we had never died. We wanted to dig deep and suck out all the marrow of life, to be overworked and reduced to our last wit. And if our bosses proved mean, why then we’d evoke their whole and genuine meanness afterward over vodka cranberries and small batch bourbons. And if our drinking companions proved to be sublime then we would stagger home at dawn over the Old City cobblestones, into hot showers and clean shirts, and press onward until dusk fell again. For the rest of the world, it seemed to us, had somewhat hastily concluded that it was the chief end of man to thank God it was Friday and pray that Netflix would never forsake them. Still we lived frantically, like hummingbirds; though our HR departments told us that our commitments were valuable and our feedback was appreciated, our raises would be held back another year. Like gnats we pestered Management— who didn’t know how to use the Internet, whose only use for us was to set up Facebook accounts so they could spy on their children, or to sync their iPhones to their Outlooks, or to explain what tweets were and more importantly, why— which even we didn’t know. Retire! we wanted to shout. We ha Get out of the way with your big thumbs and your senior moments and your nostalgia for 1976! We hated them; we wanted them to love us. We wanted to be them; we wanted to never, ever become them. Complexity, complexity, complexity! We said let our affairs be endless and convoluted; let our bank accounts be overdrawn and our benefits be reduced. Take our Social Security contributions and let it go bankrupt. We’d been bankrupt since we’d left home: we’d secure our own society. Retirement was an afterlife we didn’t believe in and that we expected yesterday. Instead of three meals a day, we’d drink coffee for breakfast and scavenge from empty conference rooms for lunch. We had plans for dinner. We’d go out and buy gummy pad thai and throat-scorching chicken vindaloo and bento boxes in chintzy, dark restaurants that were always about to go out of business. Those who were a little flush would cover those who were a little short, and we would promise them coffees in repayment. We still owed someone for a movie ticket last summer; they hadn’t forgotten. Complexity, complexity. In holiday seasons we gave each other spider plants in badly decoupaged pots and scarves we’d just learned how to knit and cuff links purchased with employee discounts. We followed the instructions on food and wine Web sites, but our soufflés sank and our baked bries burned and our basil ice creams froze solid. We called our mothers to get recipes for old favorites, but they never came out the same. We missed our families; we were sad to be rid of them. Why shouldn’t we live with such hurry and waste of life? We were determined to be starved before we were hungry. We were determined to be starved before we were hungry. We were determined to decrypt our neighbors’ Wi-Fi passwords and to never turn on the air-conditioning. We vowed to fall in love: headboard-clutching, desperate-texting, hearts-in-esophagi love. On the subways and at the park and on our fire escapes and in the break rooms, we turned pages, resolved to get to the ends of whatever we were reading. A couple of minutes were the day’s most valuable commodity. If only we could make more time, more money, more patience; have better sex, better coffee, boots that didn’t leak, umbrellas that didn’t involute at the slightest gust of wind. We were determined to make stupid bets. We were determined to be promoted or else to set the building on fire on our way out. We were determined to be out of our minds.
Kristopher Jansma (Why We Came to the City)
Gotta go pee first." Nina veered to the toilets. Of course, Ellie knew the reason Nina had to go to the bathroom before they started their short walk to the restaurant- not to pee, but to touch up. Outside there was a whole new crop of people for Nina to present herself to. Ellie didn't mind Nina's preoccupation with her looks. Nina used her beauty like a talent. If her personal presentation looked like a piece of art, it was only natural that people would enjoy looking at her. Ellie made her way to Icky's by crossing the street and turning down Mabon Road. As Ellie walked, she prepared herself for lunch with Nina. She guessed, correctly, that people wondered why Nina kept her so close. Nina was a magnet. Men wanted to marry her, or at the very least, sleep with her. Women wanted to be like her and hoped a little of Nina's casual self-confidence would somehow transfer onto them. But Ellie, being a keen observer of human nature, knew exactly why Nina felt the need to have Ellie in her life. With Ellie, Nina talked and talked about herself and her life, never asking Ellie for her opinion or feedback. It was as close as Nina could possibly get to being by herself, which Ellie suspected she preferred over everyone else's company. Ellie supposed this should bother her, but somehow it didn't. She was amused by Nina's outrageous self-love, but Ellie also knew Nina's friendship forced Ellie into human interaction, which she knew was good for her. Nina was always inviting Ellie to openings or parties. They had even vacationed together in Cabo San Lucas one year.
Amy S. Foster (When Autumn Leaves)
The Next Go-To Spot. The tender brisket, with a crust as perfect as praline candy, will make you want to brave the rush-hour traffic just to sample it. The sauces are smooth as silk and layered with infusions of spice. Rather than being an afterthought, the sides deserve a life of their own. Margot Salton is a sorceress, wielding her unique mastery over wood and smoke and fire. “Wow,” Margot said. “That’s a damn love letter. Thanks, sugarman74.
Susan Wiggs (Sugar and Salt (Bella Vista Chronicles, #4))
The story here is not the old chestnut of living in a connected age where information flows more quickly than ever before. The information is not simply flowing in this system; it’s being recycled and put to new uses, transformed by a diverse network of other species in the ecosystem, each with its own distinct function. You write a tweet about what you had for lunch—the original sin of Twitter banality—and within minutes that information is being harnessed to assist a staggering number of different tasks: neighbors forging new personal connections, foodies seeking a delicious cup of potato and leek soup, restaurant owners getting unvarnished feedback from their patrons, Google organizing all the world’s information, newspapers improving their neighborhood coverage at lower cost, and local businesses seeking the attention of the people in their immediate community.
Steven Johnson (Where Good Ideas Come From)
It’s not always what is said, but what is left on the plate, that tells the true story.
Sarah Pullen (Healthy Profits: How to promote healthy choices that grow your food business)