- Some restaurants (eg. La Cigale in San Francisco and Nightshade Noodle Bar in Massachusetts) have dropped tipping and raised menu prices so staff earn higher, predictable wages — servers now making roughly $30–$40/hour.
- Owners say no-tipping models improve fairness and pay kitchen staff better (and reduce tip bias by gender/race), giving employees more stability.
- Results are mixed: some diners welcome the simplicity, others balk at higher menu prices, and a few restaurants have reverted to tipping — so the practice is growing but not yet widespread.
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