[Seeing as how I have roots in central PA, I should clarify that I'm not talking about cows falling over courtesy of drunken college kids, but of the calculation at the end of a served meal as to what percentage gets added for the employee(s) with whom the consumers interacted.]
Turns out it's a trendy thing to do, this banning of tipping in eating establishments -- although, in a lesson in economics, it generally means higher food prices (because the employees are being paid higher wages) and/or a flat fee service charge (which seems kind of like tipping the management).
Between being currently on vacation and hosting visitors with more than a few meals out and about AND the 2016 new series 50 Tastes of Florida begun, it's important for me to keep abreast of these changes ... although it is just as important to note that "a few places being trendy" does NOT mean that "all tipping shall cease".
Moment at the meal's end that required me to use that math from way back when to figure out percentages ... you will be missed (assuming I find myself eating trendy, that is).
EATER BE INFORMED:
http://time.com/money/4046887/restaurants-no-tipping-ban/
AN ALTERNATIVE VIEW TO THE TREND:
http://www.usatoday.com/story/money/nation-now/2015/10/22/restaurant-tips-florida/74430604/
A LOCAL NO-TIP RESTAURANT:
http://www.browardpalmbeach.com/restaurants/the-o-b-house-fort-lauderdale-eliminates-tipping-7463770
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