Restaurants to End the Practice of Tipping

Seasoned travelers know the drill: Every country has its own customs surrounding tipping restaurant servers, with many eschewing the practice. And the United States is finally catching on.

More and more restaurants — and several with well-known chefs behind them — are eliminating tips, raising server wages and adding a service charge in lieu of gratuity.

New York restaurateur Danny Meyer made waves in October of last year when he announced he would eliminate tips and raise menu prices to make up the difference.

“Starting at The Modern in late November, you will no longer find a tip line on your check, and there will be no need to leave additional cash at the table, the coat check, or the bar,” Meyer said. “Once these changes are implemented, the total cost you pay to dine with us won’t differ much from what you pay now. But for our teams, the change will be significant. We will now have the ability to compensate all of our employees equitably, competitively and professionally. And by eliminating tipping, our employees who want to grow financially and professionally will be able to earn those opportunities based on the merit of their work.”

Joe’s Crab Shack, too, has eliminated tipping at its restaurant chain. Still, the move is concentrated so far to only a handful of restaurants. It remains to be seen whether it will take hold industry-wide.