Michael Mauschbaugh, chef-owner of Sous Beurre Kitchen, has long despised tipping. The standard service model, he said, creates huge discrepancies between the wages that servers and cooks make, for one. “Customers feel like they have a right to reward or discipline my employee,” he added. “That should be my job.”
Article source: http://www.sfchronicle.com/food/article/Eliminating-tips-brings-unintended-consequences-6731265.php