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"He's simply got the instinct for being unhappy highly developed."
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"You've done it in the simulator so many times, you don't have a real sense of being excited when the flight is going on. You're excited before, but as soon as the liftoff occurs, you are busy doing what you have to do."
"One cannot be deeply responsive to the world without being saddened very often."
"There is more credit and satisfaction in being a first-rate truck driver than a tenth-rate executive."
"If you are not being bullied all I would say - cause I like to talk about the other side of it as well - is you know, be someone that nurtures, and if there's someone in your class that maybe doesn't have a lot of friends, be the person that sits with them in the cafeteria sometimes; be the bigger person."
"It may be hard for an egg to turn into a bird: it would be a jolly sight harder for it to learn to fly while remaining an egg. We are like eggs at present. And you cannot go on indefinitely being just an ordinary, decent egg. We must be hatched or go bad."
"Every human being you see in the course of a day has a problem that's sucking up at least 70 percent of his or her radar."
Explore more quotes by Hector Hugh Munro
"He spends his life explaining from his pulpit that the glory of Christianity consists in the fact that though it is not true it has been found necessary to invent it."
"You needn't tell me that a man who doesn't love oysters and asparagus and good wines has got a soul, or a stomach either. He's simply got the instinct for being unhappy highly developed."
"The young have aspirations that never come to pass, the old have reminiscences of what never happened."
"No one can be an unbeliever nowadays. The Christian Apologists have left one nothing to disbelieve."
"The sacrifices of friendship were beautiful in her eyes as long as she was not asked to make them."
"Children with Hyacinth's temperament don't know better as they grow older; they merely know more."
"Hors d'oeuvres have always a pathetic interest for me; they remind me of one's childhood that one goes through wondering what the next course is going to be like - and during the rest of the menu one wishes one had eaten more of the hors d'oeuvres."
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