You talking to me? You talking to me? Then who the hell else are you talking to - you talking to me? Well, I'm the only one here.

I didn't have a problem with rejection, because when you go into an audition, you're rejected already. There are hundreds of other actors. You're behind the eight ball when you go in there.

You never know what you do that could be totally out of left field, which actually might work and give something fresh to the whole scene, to the character, whatever. If you have that with a director who then knows how to shape it, either in the direction, in the moment, or in the editing, then that's good.

I have either a cucumber martini, gin martini, or a vodka martini. That's it. Simple.

The older you get, the more you know about certain things.

The one thing I always talk about in terms of restaurants is consistency. I think that's what we love about the vodka, is that it's consistent. It's consistent in its pureness and that's how I tie it to restaurants. When I think of a good restaurant, it's where the food has been consistent; there's always a consistency.

There are certain things I am clueless about as far as the new technologies. I see these people in front of these computers all day and I don't know what they are doing - they are doing something, obviously - with Facebook, Instagram and all that. I am aware of it, but basically not in touch.