More evidence in the case against tipping

A great article in Slate this week by the owner of a restaurant who went successfully tipless. He and the staff collectively agreed to tack on an 18% gratuity (which was less than the average tip) and share it equitably among the whole staff. When he did, service improved immensely. 

All the rest of us get paid a set amount for the work that we do, and it seems to work fine for us. Why do we insist on holding wait staff up to a strange standard that just causes frustration and angst for everyone?

Image courtesy Flickr/Steve Snodgrass