Really interesting article and completely unsurprising that its Danny Meyer who is trying to make that sort of dramatic change... http://ny.eater.com/2015/10/14/9517747/danny-meyer-no-tipping-restaurants The disparity between cooks and waiters in pay makes it a pretty compelling piece and a good argument for why a change would be beneficial. FOCUS: Thoughts on the article? How would you feel paying a higher flat fee without a tip? Alt-Focus: What other ways could standard hospitality and service norms be changed in the US and Canada that you've seen abroad?