Can No-Tip Restaurants Really Succeed?

The Agenda with Steve Paikin (Audio)

As tipping creeps into more and more of our transactions, some restaurants have bucked the trend and ended the practice all together. It means higher prices on the menus and more costs for the restaurants' owners, but they say it is a better and more fair way to treat their employees. How are these eateries faring in a time when the industry is already struggling with rising costs, labour shortages and shifting consumer habits?

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