Rather than come down as “bad cop” on the self-serving servers, something Jay saw as only bringing morale down further, he returned to his mantra of “you can change what you do well, or you can change the world to make it work the way you want it to.” They made the decision to do what very few restaurants anywhere have done: they abolished tipping, and began charging 18% for table service, which would then be more fairly distributed across front- and back-of-house staff.