What Chefs Really Think About Tipping, Diners and the Industry
Hajime Sato: Are they breathing? That’s all it takes for me to hire someone right now. Tim Hollingsworth (Otium, Los Angeles): At French Laundry I was excelling to the point where I was training people on garde-manger. And they were failing. I pulled Thomas Keller aside and I said: “Chef, first of all, I don’t…
