Sublime

An inspiration engine for ideas

AllPeopleCollectionsArticlesAudioBooksFilesHighlightsImagesLinksNotesTextTweetsVideosSocial

Eventually, that gesture became one of our steps of service. The host would ask guests, “How’d you get here tonight?” If they responded, “Oh, we drove,” he’d follow up with, “Cool” Where’d you park?” If they told him they were by a meter on the street, he asked which car was theirs so one of us could run out and drop a couple of quarters into the b... See more

Criticize the behavior, not the person. Praise in public; criticize in private. Praise with emotion, criticize without emotion.

Will Guidara • Unreasonable Hospitality: The Remarkable Power of Giving People More Than They Expect

He tucked his napkin under his chin and murmured to the waiter. “Un grand?” said the waiter. “Un grand,” said Régis, and sixty seconds later a large glass pitcher, opaque with cold, was placed in front of us. Régis became professorial; our lesson was about to commence. “In a serious restaurant,” he said, “one can always have confidence in the house

Peter Mayle • Toujours Provence (Vintage Departures)

Chefs hold a few governing principles: Ingredients should be close by and close together. Ingredients for each dish should be arranged in the order that they go into the pan or plate, and they should all be grouped together in “zones,” as Chef Dwayne LiPuma calls them.

Dan Charnas • Work Clean: The Life-Changing Power of Mise-En-Place to Organize Your Life, Work and Mind

But perhaps Jones’ most difficult challenge will be maintaining that scrupulously selective admittance policy when institutional and retail investors — many of whom would presumably never qualify for a Soho House membership of their own — begin clamoring for price gains... It’s pretty easy for the director of membership to tell Nick, ‘There’s nobod... See more

Marker • A Global Pandemic Could Be the Best Thing That Ever Happened to Soho House

People often confuse hospitality with luxury, but I could have given that table a bottle of vintage Krug and a kilo of caviar, and it wouldn’t have had anywhere near the same impact. Luxury means just giving more; hospitality means being more thoughtful.

Notes & Highlights for Unreasonable Hospitality by Will Guidara

When Danny Meyer, the restaurateur behind famous eateries like the Union Square Cafe and Gramercy Tavern, came to speak at Yale School of Management, he suggested a new frame. “You’re all in the hospitality business,” he

Zoe Chance • Influence Is Your Superpower: How to Get What You What Without Compromising Who You Are

Hospitalidade e Negócios (Portuguese Edition)

Danny Meyer

amazon.com

Cover of Hospitalidade e Negócios (Portuguese Edition)

Why Members-Only Clubs Are Everywhere Right Now

Emily Sundberg gq.com