ABOUT

The Advocate is a gathering place located in Berkeley’s historic Elmwood neighborhood, inhabiting a portion of the former Wright’s Garage building (circa 1918). It is the second restaurant from the owners of the critically-acclaimed Mexican joint Comal in Downtown Berkeley.

Chef Dan Hanken’s rustic, wood-fired Northern Californian cuisine draws its influence from the western regions of the Mediterranean, including Italy, Spain, and North Africa and is complemented by house cocktails (by SF Chronicle Bar Star Matthew Campbell), wine, and beer.

HOURS OF OPERATION

Sunday thru Thursday 5:30-9:30pm
Friday & Saturday 5:30-10pm

LOCATION

2635 Ashby Avenue, Berkeley CA 94705 
510.370.2200
info@theadvocateberkeley.com

RESERVATIONS

Reservations can be made online, or by calling the restaurant after 4pm, daily. Our bar offers the full menu and is self-seated. We also hold several of our main dining room tables, as well as our community table and chef’s counter, for walk-in guests, who are seated on a first-come, first-served basis (parties must be complete to be seated). For parties larger than 8, we offer several group dining options (more details below).

Please note that we apply a 20% service charge in lieu of a tip to all checks (Click here for more info).

GROUP DINING

Groups of 8-10 people can reserve our community table (aka Table 20) at 6pm for a multi-course, family-style dinner featuring dishes from our daily-changing menu. The price to reserve Table 20 is $400, not including beverages, sales tax or 20% service charge (Click here for a sample menu).  We also offer a similar family-style option for larger groups (up to 25) in our main dining room on a case-by-case basis. For even larger groups, The Advocate is available for buyouts. For further information and to inquire about availability for any of the above group dining options, contact us at info@theadvocateberkeley.com.

FAQ’s

Why do you charge a service charge in lieu of tips?

Long overdue increases to the minimum wage on both state and local levels have prompted us to move to a new model of compensation that will be sustainable and fair in the long run for our entire staff, especially as minimum wage continues to rise.

Across the Bay Area and beyond, kitchen staff are paid hourly wages that are often well above the minimum, but their total compensation lags far behind their service staff counterparts. Further increases to the minimum wage will only exacerbate this imbalance unless a new approach is taken.

Won’t the quality of service suffer?

We certainly hope not. Numerous studies have concluded that there is little to no correlation between quality of service and amount of tip (http://tippingresearch.com/uploads/managing_tips.pdf). Studies have also found that women are tipped better than men, that white servers are tipped better than black servers, and that servers who draw smiley faces on the check or touch their customers’ shoulders during service get better tips (unless they are male servers, in which case the opposite is true) (http://tippingresearch.com/uploads/customer_racial_discrimination10-30-06.pdf).

Every staff member, from dishwasher to cook, bartender to server, is involved in serving our guests. If the dish or cocktail you order comes to the table carefully prepared and in timely fashion, that’s good service, service that results from the efforts of the entire staff.

We believe in what Danny Meyer calls “enlightened hospitality” – that providing good service is its own reward. We want our staff to provide the best possible service, but we want the motivation to provide this great service to come not from the hope of a big tip but rather from pride in a job well done.

It’s worth noting that our neighbors at Chez Panisse, who are known for their excellent service, have employed this model for years.

Why did you choose to charge 20% instead of some other amount?

The service charge percentage is based on the average gratuity at our sister restaurant Comal since opening in 2012. It’s long been common practice at most restaurants in general to charge a fixed service charge (usually 20%) for parties of six or more – we are simply extending this policy to cover groups of all sizes.

In some countries (like Japan), tipping is not allowed. If you leave a tip at a restaurant in Japan, a staffer will likely run after you to return your money. But this system exists across the entire country. Since we are doing something new in a price-sensitive market, we need to keep our overall menu pricing structure similar to the many restaurants in Berkeley and beyond.

It’s important to remember that, regardless of whether we accept tips, charge a service charge or move to “all-in pricing”, the ultimate average cost to the customer will remain the same.

Why not just force service staff to share their tips with the kitchen staff?

State and national labor law only allows tips to be shared with staff members who are involved in the “chain of service”. So it is not legal for restaurant operators to mandate that tips be shared with kitchen staff. As such, our solution to begin addressing the compensation gap between service staff and kitchen staff is to charge a service charge.

How does compensation for service staff compare to if they made minimum wage plus tips?

On average, our service staff will make approximately the same amount per hour in total compensation as they would if they were paid minimum wage plus tips. We use a compensation model for service staff that consists of a sliding scale hourly wage along with a revenue share system that allows employees to share directly in each night’s revenue. The hourly wage portion of their compensation varies depending on the quality of their work. By creating a sliding scale, we create the opportunity for growth and advancement, and motivation to excel.

How is the service charge money used?

Service charge monies are used exclusively for employee wages and benefits. Ultimately, this new system costs The Advocate more in labor costs than the previous one, as we are paying our service staff at a similar level to other comparable Bay Area restaurants and offering higher pay for our kitchen staff. We feel good about these additional costs because we believe this compensation system will create a better staff culture with less turnover.

Why did you remove the tip line from the credit card slip?

To eliminate any confusion as to whether a further tip is expected.

Why don’t you just incorporate the cost of service into the menu pricing and eliminate the service charge?

We considered doing so, and still hope to do so sooner than later. But it’s a difficult thing to do in a competitive marketplace where the vast majority of restaurants price their menus based on the assumption that their service staff will make a significant portion of their compensation from tips. As more restaurants move to a service charge in lieu of tip (which we believe will happen in the coming months and years), the circumstances will be more favorable to taking this additional step.

 

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GROUP DINING

Private Dining

Group Dining Sample Menu

On arrival
SELECTION OF HOUSE-MADE PICKLES

WARM OLIVES
HOG ISLAND OYSTERS on the half shell, Meyer lemon-celery mignonette ($7 per person supplement)

Starters
CRISP FLATBREAD COOKED IN THE COALS house-made ricotta, Tate’s Hell honey, argan oil, herbs and flowers
MIXED SPRING LETTUCES shaved raw vegetables, spiced wild native pecans,cane syrup vinaigrette
CHICKPEA FRITTERS Manila clam and fennel tartar sauce, cured steelhead roe, crispy chickpeas
LAMB TARTARE vadouvan, toasted shallots, mint ($5 per person supplement)

Entrees
STEWED CRANBERRY BEANS coal roasted vegetables, spring onion couscous
PORCHETTA stuffed with spring mustards and nettles, potato puree, mustard jus
HAND-ROLLED CAVATELLI CARBONARA Urfa pepper, gulf shrimp, spinach
GRASS FED RIBEYE STEAK charred baby carrots, scalloped Yukon Gold potato, chermoula ($10 per person supplement)

Desert
WARM GINGER CAKE ginger-poached apricots, Meyer lemon ice cream, candied pistachios

 

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