Can’t tell if you support a service charge in lieu of tipping given your first and second paragraphs, but I’d just note that some studies have found customers to irrationally prefer service charges to all-in menu prices, when they come to the same amount. Restaurants are already taking a risk going from tipping to service charges; even riskier to raise prices instead. Still a worthy end goal, and I think many see service charges as a stepping stone.

Economist. Founder and president of the UBI Center. Studied at MIT and UC Berkeley. YIMBY. Former Google data scientist.

Economist. Founder and president of the UBI Center. Studied at MIT and UC Berkeley. YIMBY. Former Google data scientist.