The current system: yay or nay?
This year Slate and the New York Times ran editorials about overhauling America's restaurant tipping system, with big name chefs and restaurateurs Tom Colicchio, Danny Meyer and David Chang all speaking out that a change in the current system is needed. Pete Wells of the NY Times argued that our system is broken because it's not a motivator for staff to work harder, as it's popularly believed. (High-end NYC restaurant Sushi Yasuda eradicated tipping for this reason recently.)
So now for the money question (no pun intended). How does your tip change if you receive bad service? 43% said they would leave 5% less, 29% said 10% less, 7% said it wouldn't alter their typical tip and 6% said 'no tip' at all. So it looks like, for now, service is still affecting the amount of tip being left in restaurants and hence, should be a motivator for staff to do a good job.
Also, when it came to changing our current system, we asked respondents how they would feel about a no-tipping policy if it meant higher menu prices? 28% said 'hate it' 34% said 'not sure,' 21% said 'love it' and 17% said 'like it but only in upscale restaurants. So there's still a large contingent that is unsure and against overhauling the system.