[emeerson]

No-tipping trends are starting to reverse now, however: http://www.theatlantic.com/business/archive/2016/05/why-rest...

Upscale and some midscale restaurants in NYC have seen a drop in demand since no-tipping policies have been applied. Its not clear if this is purely a product of pricing psychology, or if service quality at the upscale end starts to suffer with service staff having less incentive to provide top-notch service.