I agree, and we’d have to do it carefully so tipped workers continue making roughly the same as they do now.

Where I live a handful of trendy restaurants announced opened as no-tipping restaurants. They would add a 20% gratuity to every bill and claim it was used “to support a living wage and benefits” to the staff. Usually it was just sucked up into the revenue pile and used however the owner wanted.

If restaurants dropped tipping, raised their prices by 20%, and paid their staff 20% more, I would be okay with that. In the European countries I’ve visited, it seems to work just fine and food is still cheaper than where I live.