Restaurateur Danny Meyer neglected to mention that he lost up to 40 percent of his longtime staff after adopting a no-tipping policy [“The culture of tipping is the problem,” Sunday Opinion, Feb. 25]. It’s no surprise why: When Mr. Meyer advocates “consistent and predictable wages,” he means a stagnant hourly rate that’s not maximized by your abilities or skill. Rather, it’s dictated by your employer or the federal government.

As a 32-year restaurant server, I can say that control over my earnings is one of the greatest perks of working as a tipped employee. The harder I work to show hospitality and graciousness to my guests, the better my “commission” (i.e., gratuity) on that meal. It’s not a bad bargain — I earn 20 percent or more on a typical bill, while restaurant owners typically keep 3 to 5 percent in profit.

Read the full story at The Washington Post.