I always like auditioning because it's like, 'Oh, my God, I have an audition - yay!' It means opportunity for work, which is great. But it's scary as well, because you put so much pressure on yourself.

Don't stress out about the things you can't control.

The cool thing about being different in this industry is that you get different roles; you aren't pigeonholed the same way.

Emma Watson was a super-starstruck moment.

I had agents in Australia; I just never had any auditions. And if you can't audition, then you can't work. I studied there. I did classes there. I learned how to act. Growing up there, I discovered my love for acting, but I just wasn't getting the opportunities to work professionally.

My sister, myself, and my cousins would put on shows for our parents and charge them to come and watch, apparently. That's what I'm told. My parents said I knew how to milk it.

I have a dartboard in my place, and I play with my friends.

I'm very competitive. I'm very honest, too, so I wouldn't cut anyone down to get ahead. I play fair, but I like to win.

Honestly, a lot of the time the character roles are the best roles.

I'm not musical in any way.

I think avocado toast is the best ever. It's my favorite.

I had to work at it - audition and fail, get things and lose others. If you really want something, you keep going.

I think we all go through those moments of self-doubt.

There aren't often plus size, very real normal women in film. It's never their story.

When you find out you're working with someone like Jennifer Aniston, you're like, 'Whoa, what is my life right now? ' It kind of doesn't really seem real. I grew up watching 'Friends' and all her movies, and I was so excited to work with her. And then, I met her, and I was like, 'Oh. You're, like, a very relatable human being.'

It would be really cool to have some more roles where it doesn't matter how a character looks. You get a script, you see it, and it doesn't matter: there's no description of how the character looks in any way shape or form; it's just, whoever is right for the role is the person.

I love Disney movies.

When you rap, you're using all of yourself.

Words are just words. They only bother you if you let them.

Growing up, you see movies, and the big person is always the butt of a joke or the funny best friend, or they lose weight, and that's when they become redeemable.

People say things unintentionally, not realizing that it could hurt someone's feelings because they've just never experienced what you have.

My mom is Italian, and her whole family still lives in Italy. My dad is Australian, and his family lives in Australia, so we were raised there.

The only thing is, I'm terrified of horror movies. I'm scared - I'm admitting it! I mean, I would still do a horror movie; I just probably wouldn't be able to watch it.

I wanted to go overseas and act. I wanted to be an actor in an industry that isn't necessarily the most inclusive for anybody different.

Diversity is just 'the world.' It's different cultures, different backgrounds, different ethnicities, different religions, genders, sexual orientation, shapes, sizes. That is the world, but we call it 'diversity' because there is this one type that has always been accepted in the media, and it's finally starting to change.

I didn't know how to be cool. I didn't know how to have swag.

I play a girl called Patti in the film 'Patti Cake$,' and she's a girl from New Jersey, and she dreams of being a famous rapper.

Hospitality is present when something happens for you. It is absent when something happens to you. Those two simple prepositions - for and to - express it all.

Life is a series of waves to be embraced and overcome.

At the base level, a burger is a piece of meat and a bun with something on it. It's simple but it seems to make a lot of people happy.

A cocktail done right can really show your guests that you care.

Constant, gentle pressure is my preferred technique for leadership, guidance, and coaching.

Union Square Cafe is all soul, not brain.

You wouldn't have the same art on the walls at every restaurant or the same waiter uniforms. Neither should you have the same service style at every restaurant.

Hospitality is almost impossible to teach. It's all about hiring the right people.

Steak and its accompaniments - wine, vegetables, potatoes and generous desserts - is a primal source of pleasure to which many people can relate.

Festive cocktails mean color, lots of color.

Human nature doesn't change. When enough people are comfortable enough financially, there is going to be human nature that wants to spend more money on better quality and, to some degree, status symbols as well.

The most important thing you can do is make the distinction between customer service and guest hospitality. You need both things to thrive, but they are completely different.

Hospitality exists when you believe that the other person is on your side.

During one of his uncannily well-timed impromptu visits to my restaurant, Union Square Cafe, Pat Cetta taught me how to manage people. Pat was the owner of a storied New York City steakhouse called Sparks, and by that time, he was an old pro at running a fine restaurant.

If you develop a dialogue with me and take an interest in me, I'll want to give you the business. It's human nature.

'Fine casual' means taking the cultural priorities that fine dining, at its best, believes in.

Hospitality knows no gender or race.

If you're constantly making business decisions on behalf of your investors first, ultimately you're going to wear down your other stakeholders. It's going to be potentially hurtful for your employees and your customers and the community you do business with.

A great restaurant is one that just makes you feel like you're not sure whether you went out or you came home and confuses you. If it can do both of those things at the same time, you're hooked.

I opened Union Square Cafe when I was just 27 years old, and my first hope was simply that it would stay in business. My higher hope was that in its lifetime, it might grow to play an essential role in the lives of its stakeholders.

I feel like not knowing Joe Torre is a hole in my New York experience.

I never get sick on airplanes, which is incredible. You're basically in a flying petri dish.

Sometimes, early in their careers, chefs make the mistake of adding one too many things to a plate to get attention. If a chef is just coming up with wiz-bang gimmicks on their plate, that has nothing to do with bringing real pleasure to people.