“If you were scheduled on the main floor, you’re going to get a ton of people who were just looking. On the second floor, which was the silver jewelry, you had a lot more people who were actually buying because it was the entry-level price point. Honestly, anytime someone came in and you heard a British accent, you knew they were going to the silver floor.” (more…)
“There’s something about caterers that they love blue cheese, caviar or salmon roe, and Champagne, which has to create the worst breath situation possibly known to man. Throw in a little bit of dill, and you’re done. Tragic. It’s so disgusting … My one strategy is to stand by the door to the kitchen where the servers are coming out. Then you get them right when the food is coming out. If you stand away from the kitchen, by the time it gets to you, the little macaroni-and-cheeses or mini grilled cheeses nobody else ate have coagulated, and the servers have been bumped around so they’re not in the best mood.”
Jenna Lyons, Bon Appétit (more…)
‘It really piques her when you’re late. Or when you don’t show up and she expects to see you there, she gets really, really upset. She can’t stand absentia or tardiness. She can’t stand people who linger over their food. My first lunch with Anna when we first went to Vogue was at BiCE. We sat down at 1 o’clock, the lunch was over at 1:12. As I was about to bite into my main course [she said], “OK, we’re done. Let’s go back to the office.”’
Andre Leon Talley, Amy Odell’s Back Row newsletter (more…)
