A tip at a restaurant: to be or not to be?

A tip at a restaurant to be or not to be

A tip at a restaurant to be or not to be
A few days ago 13 new York restaurants announced the intention to abolish tipping. It is noteworthy that all these institutions belong to the American restaurateur Danny Meyer, which is a good two decades is the critic of such a system of remuneration of the waiters.
According to the decision of the owner of the restaurants, since the end of November, guests of the restaurants owned by Mr. Meier, can encourage the workers in his institutions the traditional way, i.e. using the usual tip. What is proposed instead? A small increase in the cost of food and drinks on the menu. Essentially fee for hospitality will be considered in advance, at the stage of pricing.
A tip at a restaurant to be or not to be
According to the restaurateur, the new system is fairer because it allows us to absorb the difference in the incomes of waiters and other employees of his restaurants. In addition, therefore, is the dependence of waiter on the mood of the guest, and, finally, visitors don’t necessarily need to carry cash, which usually is taken to leave a tip.