Interesting... if every restaurant in San Diego had tip-less systems, do you think that the 'average service quality' for the city would go down or would bad re

Interesting... if every restaurant in San Diego had tip-less systems, do you think that the 'average service quality' for the city would go down or would bad restaurants go out of business until an equilibrium was found that is higher? Maybe just variance in quality (from place to place as well as from patron to patron) would go down. I'm trying to understand why you seemed to be on one side of the argument but one experience at one place made you question it. I've had terrible experience at tipping places too and I suspect that it would take very strong management to break the existing culture of the service industry.