Tipping is as American as apple pie -- fundamental to the $600 billion restaurant industry with tens of millions of employees. Customers may believe that tipping's fair play for waiters and waitresses when service is good or bad. But the kitchen staff rarely gets a piece of the action, and critics call it a way to pass labor costs directly onto customers and a vehicle for racial and gender discrimination. Now a movement to abolish tipping is under way. Will people who eat out accept menus with higher prices?