Should we lose the tip?

Should we lose the tip?

3824486278_7df8d71fe3_bAbout once a year, some major news outlet revives the conversation: “Should we do away with tipping?”  This year, it’s The New York Times, where Pete Wells takes up the question.

I can’t think of a “tip included” restaurant in Cincinnati, and I never mind tipping– it’s American custom.  In Europe, where tipping is not a custom (and dining is an event which takes several hours and not something to be done in a half hour), I’ve never noticed a huge difference in service.  Service there is slower; that’s THEIR custom.

So what do you think? Should restaurants be “service compris,” the French term for service being included? Or should we continue tipping?