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Tipping doesn’t go away because the baseline shifts. You just tip 0-10% for bad to good service instead of 15-25%.

The first 10-15% of “tip” in the US isn’t a thanks, it’s a mandatory tax on menu prices.

It would make sense if the tip were reduced when the minimum wage goes up, but it doesn't work that way, in at least two states I am familiar with (Washington and Oregon). Both of those states have minimum hourly cash wages for wait staff significantly above most states, yet the customary tipped amount is still ~20%.

https://www.dol.gov/agencies/whd/state/minimum-wage/tipped

Changing legislation happens over night, adjusting tipping culture should take longer. Can’t see how it’s a problem that wait staff make “too much” for a while (or rather - how the problem should be addressed otherwise).

The idea of a “secret” $120 price for a $100 dinner is pretty strange.

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