Observations From A Tipless Restaurant

The New York Times Magazine wrote five years ago, Why Tip?.

Recently the subject of that article, restauranteur Jay Porter, wrote Observations From A Tipless Restaurant "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."

He also followed up some postscripts that respond to some feedback.