14-10-2015
Chef Daniel Patterson, originally from Massachusetts, built his fame in California, in particular with restaurant Coi, opened in 2006 in San Francisco, thanks to which he conquered two Michelin stars. In the following years he opened more restaurants, such as Plum and Haven, both in Oakland. And, more recently, Aster in San Francisco (tel. +1.415.875.9810), in collaboration with Brett Cooper, where he experimented the idea of eliminating tips
«In five years’ time, every restaurant in the United States will adopt the same system». This is what Daniel Patterson said little over one year ago, when opening his fourth restaurant in the Bay Area, Aster, in partnership with the ex sous chef at Coi, Brett Cooper. Patterson wasn’t speaking about food but money. About abolishing tips. We’ll tell this story starting from far behind. Tips are first of all, for foreign guests, a misunderstanding that starts from the name and ends with a common practice. Besides understanding it is “given” it is a social aspect you need some time to fully interiorize. It is not a prize, it’s a lay and collective guilt feeling that tries to compensate for the fact a dinner for hundreds of dollars with impeccable standards is being served and this service is paid 6.5 dollars per hour before taxes. Tips, moreover – except in terrible places – are divided between all the staff, kitchen and dining room. It doesn’t create a special gratitude bond between giver and receiver. Given this premise, we can move to November 2013.
Brett Cooper of Aster, the first restaurant in San Francisco to eliminate tips
The entrance to Aster
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Twenty years as a journalist, radio host, advertiser – still learning. It took him three days to fall in love with San Francisco – it was 2003 – and he's still there. Made in Italy, against his will.