Mark Peel, the chef at Campanile and The Tar Pit (and formerly of Spago if you want to go way back), will contribute pieces on the restaurant business to KPCC's Off-Ramp beginning with an inside look at tipping on today's show at noon. Did you know, for instance, that in California the management of a restaurant can take no role in the divvying up of tips? I ran into Peel last night and he says future pieces will talk about things like the mystique of the best table in the house and who's usually responsible for delays in getting food to your table. Host John Rabe says he's thrilled to have Peel, for a reason I didn't expect. "Mark is perfect because he’s been in the business so long and he knows how to explain stuff for radio. Also, he has a beautifully modulated voice," Rabe says. "The sound wave of his voice makes engineers weep."
KPCC video: In the kitchen at Campanile.