The man behind one of New York City's legendary restaurants weighed in on the fierce debate raging in his industry

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High-end dining in New York City has been undergoing a revolution over the past year.

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Danny Meyer, the high-profile restaurateur who founded Shake Shack, got rid of tipping at his 13 restaurants. Celebrity chef Tom Colicchio and others have said they will try out the no-tipping thing too.

But don't expect that at the legendary Michelin-starred French spot Le Bernardin.

Everyone in New York's fine-dining land is passing around this interview with chef-owner Eric Ripert in The Daily Meal, where he explains why his restaurant won't be changing its policy on the matter.

I think tipping is a better idea for many reasons ... The vast majority of my employees prefer tipping and therefore I will not change the policy. The tipping policy is beneficial to everyone in my opinion, including waiters, customers, and owners. Only the government benefits from no tipping.

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We should note that last year, Ripert hiked prices to deal with rising labor and food costs. A four-course prix-fixe meal will cost you $147.

For more of his interview, head to The Daily Meal>>

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