When I was kid, my dad would make the same joke every time he saw a tip jar: "You want a tip? Don't stand up in a canoe!" It subsequently became the reason I don't take my dad out to any place where other humans are present, but also remains a vigilant reminder of the triviality of tipping and all it implies.
Before you flip out and spit your "server's rights!" vitriol in my general direction, consider that the act of tipping is harming the customer, professional servers, and the service industry as a whole, while affluent restaurateurs get away with skimping on their employees by having you foot the bill out of common societal courtesy (turned into complacency). Danny Meyer, the culinary maestro behind behind NYC's famed Union Square Hospitality Group, took a bold stance on America's war against tipping, by recently announcing that his restaurants will effectively eliminate tipping, raise meal prices, and (in their grand scheme) save the industry from itself.
So what's the impetus behind this essentially unprecedented move, intended to affect all 13 of USHG's NYC restaurants (including The Modern, Gramercy Tavern, and Jazz Standard)? Meyer has publicly called for tipping reform before, and despite his industrious commitment to hospitality, it appears he considers this aspect of the restaurant world skewed, awkward, and unfair: