This interesting article showed up today.

Appears that Per Se looks to stiff the staff and award the chefs

No more tips

I've know that French Laundry has been doing this and I'll say one thing, they get the service charge and that's it, even if I would tip more normally I don't bother.

Yeah, and if you get bad service, they still take 20% of the check.

Wish NO ONE would get tips. Pay a fair wage!!!

That goes for valets, taxis, hat check gilrs, resturants etc.

That's true, but I will have to say I've not had bad service at TFL (yet) and the waitstaff has been fairly helpful and pleasant. However the last few times I was there they were automatically adding 18% and I probably would have tipped more.

As to paying a going wage, that would be great but the proprietar would probably just dip into what is supposed to be the "tip" and keep much of it for themselves.

We have a few places here [resorts and golf clubs] that automatically tack on 15 - 19%.

As part of the Board and chairman of one of the clubs [a 4 star place at that], we have heard from the staff via the grapevine that their service worries are over. In sort good service, bad service same money. It is to the point that many of our members ask not to be seated in certain servers stations.

It then behooves management to get the folks in line, or get different staff.

I have been plagued in this at variuos places, and when I complain about the service, I still get charged the tip, but might get a free dessert or after dinner drink on the house. Cost to the owner, but tip pool is still protected.

I read an opinion in the New York Times about Per Se. The article stated that the response to Per Se's no-tip policy has been negative by groups representing restaurant owners, restaurant servers and customers. Restaurants like tipping because they don't have to pay the money, or be responsible. Servers like tips because they can often make more money than being on a strict salary. Customers like it because they think it gives them control.

In reality, says the opinion, customers rarely tip on the basis of service. Often, they will tip more to waiters they "like" (with men tipping female servers more and women tipping male servers more) and that there is often no correlation between tips and service.

Servers might not make as much money on straight salary, but they would receive other benefits. And with the increase in "pooled tipping", it doesn't matter how good or bad a server is, they get an allotment out of the pool, so the incentives for good servers has diminished.

Restaurants might become responsible for salaries, but they should benefit from a less transient and more loyal employee population.

Just food for thought. (pun intended)