This is the first of a multi-part series detailing what I learned from operating our farm-to-table flagship restaurant, the Linkery, as a “no-tipping” restaurant that instead charged a fixed percentage for service, from 2006 to 2013. We also operated a sister restaurant, El Take It Easy, that followed the traditional tipping model, allowing for a fairly direct comparison.
This has been making the rounds, I read the Slate piece a while ago, but was re linked to this, and sat down to read it today. Absolutely worth reading. Starts off slow and obvious, but really gets to the good bits around part 4 and 5.