Paul Wachter of the NY Times wrote an interesting article about a restaurant in San Diego, The Linkery, that has instituted a No-Tipping policy. The article explores the origins of tipping, reactions from other restaurant owners about The Linkery's no-tipping policy and the struggle between a restauant's front-of-the-house and back-of-the house where income is concerned. Regarless of several high-end restaurants adopting no-tipping policies, Wachter includes a Zagat survey showing that 80% of Americans say they perfer tipping to paying a service fee.
As a diner, what is your perception of a restaurant that would enforce a No-Tipping policy? Do you believe tipping leads to better service?