In all cases, the prices on the menu will rise, but instead of the majority of the money going to the server, it will also be distributed to the cooks, dishwashers and everybody else responsible for making the restaurant what it is. Under current tipping policies, servers often receive drastically higher compensation than chefs, when tips are factored in.

Which is to say, the wage will be paid by the restaurant directly, and not each diner who walks in.

Recent circuit court rulings have made the common practice of tip pooling, in which servers tip out back-of-house staff from their tips, a much more fraught issue—in many cases forbidding tips to be shared with cooks and dishwashers who don’t interact with customers.

The move to drop tips has not been without hitches, however—nor prominent defectors. Pok Pok restaurateur Andy Ricker opened with a no-tipping policy, then stopped it abruptly, declaring Los Angeles “not ready.” then started them up again, at his Los Angeles restaurants.

Kurt Huffman, owner of ChefStable restaurant group (Ox, Lardo, St. Jack, Oven and Shaker), ardently advocated for no tipping—and opened many-tapped beer-bar Loyal Legion with a no-tip policy—then walked back both Loyal Legion’s Tipping policy and his support of the idea, declaring gratuity-free policies a “terrible idea.”

Le Pigeon will begin its no-tipping policy this Saturday, June 18. Vegan restaurant Farm Spirit is already tip-free—as it has been since opening in June 2015. Park Kitchen will drop tips July 1, and Bent Brick will drop tipping July 2.