This restauranteur thinks that tipping makes it harder to reward staff fairly, and that this is a direct cause of acrimony in the kitchen. Some of his argument

This restauranteur thinks that tipping makes it harder to reward staff fairly, and that this is a direct cause of acrimony in the kitchen. Some of his arguments are dependent on CA state law, though: (part 1) http://jayporter.com/dispatches/observations-from-a-tipless-restaurant-part-1-overview/ http://jayporter.com/dispatches/observations-from-a-tipless-... (part 2) http://jayporter.com/dispatches/observations-from-a-tipless-restaurant-part-2-money-and-the-law/ http://jayporter.com/dispatches/observations-from-a-tipless-...