About 18 percent of surveyed restaurant professionals said they've already adopted a no-tip model, according to an American Express Restaurant Trade Survey that was released in mid-May.
The survey was conducted among a random sample of 503 U.S. restaurateurs, excluding Connolly.
Some 29 percent said they plan to adopt a no-tip policy, according to the survey.
Additionally, 27 percent said they would not jump on the no-tip trend, 17 percent said they may do so if other competitors follow suit and 10 percent said they were undecided.
Beyond tipping changes, the survey also noted diners' changing diets and the growth of a cashless restaurant experience.
Bigger picture, the old-school, almost cinematic version of a veteran waiter, taking care of his favorite diners in exchange for a nice 20 or two may not be the standard of the future.
"I think tipping is based on an antiquated notion that if one particular person waits on us while we're there eating and the food is really good, we'll take care of them," Connolly said. "In a certain type of restaurant, the service is part of the product now."