Tipping is something of an anachronism in America, where fair compensation for work is a perennial issue.

Letting diners determine much of their servers' compensation rewards cheapskates, creates vast disparities in compensation within restaurants, encourages cheating on taxes and diminishes the value of work.Now, influential New York restaurateur Danny Meyer might have signaled the beginning of the end of tipping. His 13-restaurant Union Square Hospitality Group will eliminate tipping by the end of 2016, which will result in generally higher direct pay for its 1,800 employees.Prices will rise, but the end cost will be no more than the current price plus a standard tip.The new regime, which is likely to spread in the industry, will take some getting used to, but it makes more sense for diners and workers.- The (Wilkes-Barre) Citizens' VoiceThe foregoing opinions do not necessarily reflect the views of the Editorial Board or Times News LLC.