scorecardA brief history of tipping, a practice that's falling out of favor in the New York City restaurant scene
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A brief history of tipping, a practice that's falling out of favor in the New York City restaurant scene

A brief history of tipping, a practice that's falling out of favor in the New York City restaurant scene
Personal Finance3 min read
We don't think twice before leaving a tip post-meal.    Libby Kane / Business Insider

Anti-tipping laws ensued, starting in 1909 when Washington became the first of six states to pass the new law, but failed to make a significant splash. By 1926, every anti-tipping law was repealed.

Since, tipping has evolved into a given.

However, the early 20th century disdain seems to be resurfacing today.

"The American system of tipping is awkward for all parties involved," Meyer, who owns well-known New York City-based restaurants such as Gramercy Tavern, Blue Smoke, and Union Square Cafe, wrote in a newsletter. "Restaurant patrons are expected to have the expertise to motivate and properly remunerate service professionals; servers are expected to please up to 1,000 different employers (for most of us, one boss is enough!); and restaurateurs surrender their use of compensation as an appropriate tool to reward merit and promote excellence."

Meyer is not the only restaurateur to announce a change to tipping policy. Chef Tom Colicchio has ended tipping during lunch service at Craft, his flagship restaurant in New York City.

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