Tipping abolition explained.

It's hard to argue with the reasoning. Last year I covered this topic at my other blog.

A growing number of restaurateurs want tipping abolished; you should, too, by Steve Coomes (Insider Louisville)

Last week, Amanda Cohen, chef-owner of Dirt Candy, a celebrated restaurant in Manhattan, penned a column for Eater.com titled, “Why Tipping Is a Devil’s Bargain.” Overall it’s an argument to end the questionable practice of tipping because it’s not fair …

To kitchen workers who work hard and earn disproportionately less

To guests who don’t always relish the responsibility of figuring out their server’s reward

To service employees who are at the mercy of so many things out of their control that ultimately affect their tips.

Cohen takes a lashing from numerous commenters on the piece who say she’s naïve, that her suggestions for correcting the problem are mathematically inept, that she’s back-of-the-house biased, plus other names not worth repeating. Regardless of whether the criticism is fair, she deserves big props for her willingness to say out loud that tipping is one hell of a screwed up way to pay a staff.