Calls for eliminating tips and demanding a compensatory raise in cash wages issued forth frequently from culinary union spokespersons, especially during the Progressive Era.29 Food servers themselves, however, were divided over the issue, with the ranks of those interested in reforming the system thinning as tip income increased and public condemnation of tipping diminished. By 1945, according to the national union journal, most culinary workers did “not like the tipping system and freely complain[ed] about it…but many would not say a word lest it should be replaced by another system that would mean a financial loss to them.”30