What happens when your CEO wants to remove the tips structure from your restaurant? Do you complain about the new prices as a customer? Do worry about your paychecks as server? Danny Meyer, CEO of Union Square Hospitality. home some of the most successful New York restaurants, discovered these answers when he began eliminating the tip structure in most of his restaurants. He had seen firsthand the largest negative impact of a tipping culture: employees struck in frontline positions with no chance to advance to management positions without taking significant pay cuts. Meyer began by first involving the affected employees in town hall talk. These town halls happened months before any publicity was released. Meyer then hosted town halls with customers to explain the importance of fair wages for all of his employees at the restaurant, not just the few who served the food. The transition period for each restaurant to eliminate tips was usually 3-6 months