- Some restaurants are ditching tips and raising menu prices so they can pay stable, higher wages — e.g., La Cigale in San Francisco charges $140pp and pays servers about $40/hr.
- Owners say tip-free pay is fairer and reduces bias and turnover — Nightshade Noodle Bar moved to no-tips to better compensate kitchen staff and has kept employees longer.
- The approach is mixed: customers sometimes balk at higher listed prices, taxes and costs rise, and some places (like Talulla) reverted to tipping after struggling financially.
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