Yeah. If you're curious, the conclusions from his experiment:

• A tipless restaurant is better in every way than a tipping restaurant

• Tips polarize the front end staff (who get tips) from the kitchen staff (who don't), and cause drama in the workplace. Further, because of old, well-intentioned laws that prevent employers from fucking with tips, it is illegal to force sharing the tips to the back end staff. Most restaurants do it as a matter of convention but they don't have to.

• Tips are not a good proxy for quality. People don't vary their tipping enough to reward quality and punish bad service. Most people tip pretty much the same no matter what service they get

• People are highly suggestible and studies show that many things influence tipping behaviour (one study showed that the weather influenced tipping behaviour more than service quality did)

• It is easier for staff to do things that sacrifice quality but increase perceived quality, causing higher tips. Attractive female wait staff can flirt with you if they want extra money, for instance

• By the way, employers know you'll tip more if they have attractive female wait staff, and in some states they can pay less if tips make their total pay above minimum wage. Most restaurants as a result do probably-illegal-but-hard-to-prove hiring discrimination.

• Tipping causes racism. Service staff will invest effort in tables they think will tip highly, and use stereotypes to judge this. For instance, African Americans are stereotyped as being poor tippers. Service staff, believing this, will not put as much effort into their service. They, getting poor service, will tip poorly. This becomes a self-sustaining racism loop

• The more tables you serve in a given unit time, the more tips you get. This incentivizes service staff to spread themselves too thin, ending up with poorer service overall.

• The competition causes higher turnover, leading to lost efficiency and lower profits.