It sounds as though you’re suggesting the end of tipping is being created by big restaurant chains, especially USHG and Joe’s. I’ve cataloged over 100 tip-free restaurants at, and over 80 are independently owned (owner doesn’t own any other establishments). Many have been doing it under the radar for years, and want to pay their workers living wages without relying on the whims of their customers. There are other issues with tipping like racial/sexist/ageist discrimination, sexual harassment, etc., but in general I believe this is a cause to be celebrated by those who want to be able to focus on food as a craft, while creating a sustainable working environment for those producing the meals.

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

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