Long Island For Me, It's

It's Quite Weird Knocking That Out Of Them And Telling Them To Forget Cooking For Chefs; Forget What Chefs Say About Your Food.

Stay With What's Happening Locally. It's Really Important.

I Came Up From A Difficult Background.

Swearing Is Industry Language. For As Long As We're Alive It's Not Going To Change. You've Got To Be Boisterous To Get Results.

Customers Should Complain More. You Know, Food's Expensive Nowadays. And These Sommeliers Come Along With Their Thousand-page Wine List And Practically Throw It In Your Lap. They're All Businessmen And Know That Customers Get Intimidated And Buy Something Overpriced. I Say, Always Put Them On The Spot. 'you Come Back To Me With A Red Wine At $30, $40. Come Back To Me With A Choice.'