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Tipping is the brilliance of the restaurant industry. Keeps overhead low and allows them to churn through "employees" with promises of tips.

Some say restaurants can't survive with more costs. Baloney. If you can't pay a decent wage you don't deserve to exist.

The only people that care about prices going up are the no tippers because the tippers are subsidizing salaries. The tippers wouldn't notice prices going up much if any.

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It also lets the restaurant advertise a lower cost of goods to the customer upfront to get them in the seat and the true cost isn't presented until you're done.

And that might be why the non-tipping restaurants noticed a drop in revenue. If you look at the menus side-by-side, especially if you are familiar with the place and what things cost there, the non-tipping one will appear to be much more expensive.

This is similar to the musician's plight of rarely being able to guarantee a 'flat rate' for their performance services - both originals, covers, or a mix of the two.

Could you explain this a bit further?

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