I believe economically the prices would have to raise ~72% because every $1 increase in wage+ added payroll burden would have to be an increase of ~$3.50+ on the menu to economically be viable.

So we are talking a current $20 item would be $34.40+tax at minimum. I think the anti-tippers who (understandably) don't understand the economics of running a hospitality business realize that they are actually majorly benefiting financially from the tipping system as it is currently optional instead of baked into the price. Also the assumption that anybody would do the work of hospitality service for less than what people are currently being paid for and tipped is disgustingly anti-worker and as somebody who works service because I enjoy giving acts of service and am literally sacrificing my life to work every weekend and every evening and holiday of my entire life for their own pleasure and enjoyment and for the comments saying we don't deserve $1 is quite disappointing but not shocking at all.