30 Chefs Open Up About Tipping, Gen Z Cooks and You the Customer
Source: New York Times
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 want to seem like I’m complaining or anything like that. I love what I’m doing. I love the…
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