Some journalists and other social commentators have in recent years called for the abolition of restaurant tipping, primarily because they argue that it hurts workers. Several restaurateurs have even replaced tipping at their restaurants with automatic service charges or inclusive pricing.

Another argument against tipping is that it detracts from a customer’s dining experience. However, two studies I recently conducted—one published in the International Journal of Hospitality Management and another forthcoming at the Journal of Consumer Affairs—indicate that tipping actually benefits customers, while its elimination can harm them.

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