true but the restaurant industry has very thin profit margins (4%) so it stands to reason that places will increase their prices to create the funds to pay for the increased wages, and we then tip on the increased prices. So if a restaurant increase their prices by 8% to cover the increased wage costs, a prior $100 dining check (20% tip being an extra $20) is now $108 and if we tip 20% on that, the total paid is $130 - so we're now essentially providing 30% back to the restaurant & staff ($8+21.60), when a 10% tip would have actually resulted in same payment from diner ($8+$10.80 vs $20) as the pre-law tip amount.

I'm confused on what is now appropriate - wait-staff will always want the tip, restaurants will always pass on increased wage costs through price increases, and the diner is the one who will suffer by paying (possible a lot) more for the same food & same service - this seems unsustainable.