Unreasonable Hospitality Best Quotes

Sometimes the best time to promote people is before they are ready.

My favorite was “Make the charitable assumption,” a reminder to assume the best of people, even when (or perhaps especially when) they weren’t behaving particularly well.

Some of the best advice I ever got about starting in a new organization is: Don’t cannonball. Ease into the pool. I’ve passed this advice on to those joining my own: no matter how talented you are, or how much you have to add, give yourself time to understand the organization before you try to impact

one of my favorite questions to ask was, “What’s the difference between service and hospitality?” The best answer I ever got came from a woman I ended up not hiring. She said, “Service is black and white; hospitality is color.” “Black and white” means you’re doing your job with competence and efficiency; “color” means you make people feel great about the job you’re doing for them.

That’s one small example, of a thousand that might happen over the course of an evening, of how a trusting team operates. And it’s why hiring is such a sobering responsibility. Because when you’re hiring, you’re hiring not only the people who are going to represent and support you, but the people who are going to represent and support the team already working for you. Morale is fickle, and even one individual can have an outsize and asymmetrical impact on the team, in either direction. Bring in someone who’s optimistic and enthusiastic and really cares, and they can inspire those around them to care more and do better. Hire someone lazy, and it means your best team members will be punished for their excellence, picking up the slack so the overall quality doesn’t drop. At the end of the day, the best way to respect and reward the A players on your team is to surround them with other A players. This is how you attract more A players. And it means you must invest as much energy into hiring as you expect the team to invest in their jobs. You cannot expect someone to keep giving all of themselves if you put someone alongside them who isn’t willing to do the same. You need to be as unreasonable in how you build your team as you are in how you build your product or experience. It’s also why you’ve got to hire slow. It’s so dreadful to be shorthanded that managers tend to rush in and find a body to fill the void. I know what it’s like to think, We need someone so desperately—how bad could this person be?

So there was Daniel Boulud in my busted kitchen, drinking Milwaukee’s Best from a red Solo cup and whipping up scrambled eggs with truffles for a bunch of wasted college kids. Did one of the most celebrated chefs in the world do a keg stand on my pool table? I’ll never tell.

Danny encouraged us to extend the charitable assumption to our guests as well. When someone is being difficult, it’s human nature to decide they no longer deserve your best service. But another approach is to think, “Maybe the person is being dismissive because their spouse asked for a divorce or because a loved one is ill. Maybe this person needs more love and more hospitality than anyone else in the room.

I promise I’ll try to be consistent, to do what’s fair and what’s right.” Then I did quote Christopher: “I’m also clear about what my job is, which is to do what’s best for the restaurant, not to do what’s best for any of you. More often than not, what’s best for the restaurant will include doing what’s best for you. But the only way I can take care of all of you as individuals is by always putting the restaurant first.

When I was younger, I took a lot of pride in coming up with interview questions. I now believe the best interview technique is no technique at all: you simply have enough of a conversation that you can get to know the person a little bit. Do they seem curious and passionate about what we’re trying to build? Do they have integrity; are they someone I can respect? Is this someone I can imagine myself—and my team—happily spending a lot of time with?

What’s the difference between service and hospitality?” The best answer I ever got came from a woman I ended up not hiring. She said, “Service is black and white; hospitality is color.” “Black and white” means you’re doing your job with competence and efficiency; “color” means you make people feel great about the job you’re doing for them. Getting the right plate to the right person at the right table is service. But genuinely engaging with the person you’re serving, so you can make an authentic connection—that’s hospitality.

He said: “I am so excited to be here; I believe in and love this restaurant with all my heart. I’m also clear about what my job is, which is to do what’s best for the restaurant, not to do what’s best for any of you. More often than not, what’s best for the restaurant will include doing what’s best for you. But the only way I can take care of all of you as individuals is by always putting the restaurant first.

Sure, if you recognize the critic before they’re seated, you can take them to a table in your most skillful server’s section; you can make sure the food you bring them is perfectly plated and the best expression of the dish. But while you can show a critic the best version of your restaurant, you cannot suddenly become something you’re not—and

But when Will Guidara set out to make Eleven Madison Park the best restaurant in the world, he had a crazy idea about how to do it: “What would happen if we approached hospitality with the same passion, attention to detail, and rigor that we bring to our food?

We got on that 50 Best list by pursuing excellence, the black and white, attending to every detail and getting as close to perfection as we could. But we got to number one by going Technicolor—by offering hospitality so bespoke, so over the top, it can be described only as unreasonable.

So I spent my first few weeks sitting down with every single member of the team and hearing them out. That was a whole education in itself; I learned a lot of information about the restaurant it would otherwise have taken me a long time to figure out. Those meetings also taught me that time spent goes a long way. Sitting down with people shows them you care about what they think and how they feel and makes it that much easier for them to trust that you have their best interests in mind.

Two things happen when the best leaders walk into a room. The people who work for them straighten up a little, making sure that everything’s perfect—and they smile, too.

My favorite was “Make the charitable assumption,” a reminder to assume the best of people, even when (or perhaps especially when) they weren’t behaving particularly well. So, instead of immediately expressing disappointment with an employee who has shown up late and launching into a lecture on how they’ve let down the team, ask first, “You’re late; is everything okay?

Some of the best advice I ever got about starting in a new organization is: Don’t cannonball. Ease into the pool. I’ve passed this advice on to those joining my own: no matter how talented you are, or how much you have to add, give yourself time to understand the organization before you try to impact it.

Morale is fickle, and even one individual can have an outsize and asymmetrical impact on the team, in either direction. Bring in someone who’s optimistic and enthusiastic and really cares, and they can inspire those around them to care more and do better. Hire someone lazy, and it means your best team members will be punished for their excellence, picking up the slack so the overall quality doesn’t drop.