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Quote by Debra Ginsberg

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Waiting: The True Confessions of a Waitress

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Author

Debra Ginsberg
Debra Ginsberg

Debra Ginsberg, born on June 15, 1962, is an accomplished author known for her diverse works spanning fiction, non-fiction, and children's literature. She is celebrated for her unique narrative style and profound character development. more

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“Waitressing: [...] She was a very old soul, which meant that her life was driven by love and not ego. [...] She, on a soul level, had decided to commit a huge part of her life to serving people, to being kind and caring and wouldn't seek a lot of attention for it. The work was its own reward.”

Serving PeopleServing OthersService To OthersServing HumanityWaiterWaitressWaitersWaitressing
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“Bringing this all together, the 1980s become and intensely significant point for the purposes of our understanding of what one could consider the degradation of our prison system and our food system in America: We see at that time period a sharp increase in the rates of diet-related disease, the number of incarcerated people, and the gap between the wealthy and the poor.”

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“I'm a savant when it comes to character judgment," he tells her. "For instance, most people wouldn't see anything in you besides attitude and a need for stronger deodorant, but I think you can handle the storks almost as well as Connor handled the Graveyard." Bam gives him a halfhearted glare. "Can you ever give a compliment without also making it an insult?" "No," he admits. "Not possible. It's the essence of my charm.”

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“I've never been able to understand how anyone could stand measuring out half a cup of this and four ounces of that. If a woman has the time to do that she's not busy enough—and that may be why she's overweight! It's a lot easier just to buy the foods that are fairly low in calories and to cultivate a taste for them. And have a little of each kind of essential food during the course f a day. The operative word in that bit of advice is 'little.' Raw nibbles, bouillon, and dill pickles always stop the hunger pangs until the next small meal is served.”

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“She had never eaten food like this before. No: she had never eaten before. It was as if these flavors had always existed, had always been there in her imagination, but now she was tasting them properly for the very first time. Each course was more intense than the last. The spaghetti was coated in a thick sauce of meat, tomatoes, and wine, rich, pungent, and sticky. The lamb, by contrast, was pink and sweet, so tender it seemed to dissolve in her mouth. It was served without vegetables, but afterward Tommaso brought the first of the contorni to the table: a whole artichoke, slathered in warm olive oil and lemon juice and sprinkled with chopped mint. Laura licked every drop of oil off her fingers, amazed by the depth of the flavor.”

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