At first, he did hear a alot of noise from customers about the decision to abolish tips, angry that they didn’t yield ‘the power of the tip’ to demand better service. But effectively, his good servers were thrilled with the decision, as a better-paid kitchen sent out better quality food. His bartenders were happier and more comfortable attaching an unpaid bartab to a party’s table bill because they were going to get some of the gratuity regardless. And his greedy servers, the ones who had just been in it to increase their take-home, left.